Weingut Goldenits65
Red wine
In the mouth this red wine is a with a nice balance between acidity and tannins.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the 65 from the Weingut Goldenits
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the 65 of Weingut Goldenits in the region of Weinland is a with a nice balance between acidity and tannins.
Food and wine pairings with 65
Pairings that work perfectly with 65
Original food and wine pairings with 65
The 65 of Weingut Goldenits matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of venison leg in casserole, lamb shoulder confit with harissa or rabbit with white wine.
Details and technical informations about Weingut Goldenits's 65.
Discover the grape variety: Zweigelt
Supple and fruity reds with a vivid ruby colour, soft tannins and snappy acidity, with aromas of sour cherry, raspberry, red plum and gentle spices. Made as easy-drinking young reds and as more structured, oak-aged cellar wines. The most planted red variety in Austria (Burgenland, Carnuntum, Neusiedlersee), created in 1922 by Friedrich Zweigelt in Klosterneuburg, a cross of saint laurent × blaufränkisch.
Last vintages of this wine
The best vintages of 65 from Weingut Goldenits are 2012, 2015, 0
Informations about the Weingut Goldenits
The Weingut Goldenits is one of of the world's greatest estates. It offers 18 wines for sale in the of Burgenland to come and discover on site or to buy online.
The wine region of Burgenland
Cradle of great Austrian reds. Signature Blaufränkisch: structured, spicy reds with black fruits (blackberry, black cherry), firm tannins and lively acidity, mineral profile. More supple Zweigelt on red fruit. Lively Welschriesling, peppery Grüner Veltliner, round Chardonnay whites.
The wine region of Weinland
Vast German-speaking region in north-eastern Switzerland, the country's largest production area. Signature Pinot Noir (Blauburgunder): fine, fresh reds with notes of cherry, raspberry, undergrowth and sweet spices, silky tannins. Elegant, delicate style, often barrel-aged. Also light, floral Müller-Thurgau (Riesling-Sylvaner), lively, lemony native Räuschling, ample Pinot Gris.
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
