Winery Streiterhof - MärzweilerStreiterhof Zweigelt
Red wine
This wine generally goes well with blue cheese, pork or lamb.
Food and wine pairings with Streiterhof Zweigelt
Pairings that work perfectly with Streiterhof Zweigelt
Original food and wine pairings with Streiterhof Zweigelt
The Streiterhof Zweigelt of Winery Streiterhof - Märzweiler matches generally quite well with dishes of lamb, pork or mature and hard cheese such as recipes of lamb sweetbreads with white wine and sorrel cream, truffade (auvergne - cantal - 15) or simple chicken salad (leftover chicken).
Details and technical informations about Winery Streiterhof - Märzweiler's Streiterhof Zweigelt.
Discover the grape variety: Zweigelt
Intraspecific crossing between the saint laurent and the limberger realized in 1922 and in Austria by Fritz Zweigelt (1888/1964) who named it rotburger. Very well known in Austria, it can be found in most Eastern countries, Japan, Germany, Great Britain, the Netherlands, Belgium, Switzerland, Italy, Canada, the United States, etc. In France, it is not very well known and yet this variety has interesting qualities when vinified as a single variety for both red and rosé wines. - Synonyms: rotburger, klosterneuburger, zweigelt blau, blauer-zweigelt in Germany, zweigeltrebe in Austria, Great Britain and the Czech Republic, blauer zwelgetrabe in Hungary, etc. (for all the synonyms of the grape varieties, click here !)
Informations about the Winery Streiterhof - Märzweiler
The Winery Streiterhof - Märzweiler is one of of the world's greatest estates. It offers 6 wines for sale in the of Baden to come and discover on site or to buy online.
The wine region of Baden
Baden is the southernmost of Germany's 13 official wine regions. It is also the warmest. Its relatively sunny, DryClimate permits the production of good-quality Spätburgunder (Pinot Noir) and ripe, relatively Full-bodied">Full-bodied examples of Grauburgunder (Pinot Gris) and Weissburgunder (Pinot Blanc). These are often made in oaked styles.
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
