Weingut StopferBlauer Zweigelt
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 Blauer Zweigelt from the Weingut Stopfer
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Blauer Zweigelt of Weingut Stopfer in the region of Weinland is a with a nice balance between acidity and tannins.
Food and wine pairings with Blauer Zweigelt
Pairings that work perfectly with Blauer Zweigelt
Original food and wine pairings with Blauer Zweigelt
The Blauer Zweigelt of Weingut Stopfer matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of roast beef in a crust, oven-baked lamb stew or magret stuffed with foie gras.
Details and technical informations about Weingut Stopfer's Blauer Zweigelt.
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.
Informations about the Weingut Stopfer
The Weingut Stopfer is one of of the world's greatest estates. It offers 6 wines for sale in the of Weinland to come and discover on site or to buy online.
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: Malic (acid)
An acid that occurs naturally in many wines and is transformed into lactic acid during malolactic fermentation.
