Weingut WeissHeideboden Cuvée
Red wine
This wine generally goes well with blue cheese, pork or rich fish (salmon, tuna etc).
Food and wine pairings with Heideboden Cuvée
Pairings that work perfectly with Heideboden Cuvée
Original food and wine pairings with Heideboden Cuvée
The Heideboden Cuvée of Weingut Weiss matches generally quite well with dishes of lamb, pork or rich fish (salmon, tuna etc) such as recipes of lamb confit with new potatoes, summer orecchiette or gratin dauphinois with smoked salmon.
Details and technical informations about Weingut Weiss's Heideboden Cuvée.
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 Weiss
The Weingut Weiss is one of of the world's greatest estates. It offers 8 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: Effervescent
Any wine loaded with CO2 (carbon dioxide), which is revealed in the form of bubbles, reinforcing the freshness effect in the mouth. This gas production is the result of what is called the second fermentation in the bottle. It occurs in champagnes and sparkling wines such as crémants.
