Thüringer Weingut ZahnBlauer Zweigelt
Red wine
This wine generally goes well with blue cheese, pork or lamb.
The Blauer Zweigelt of the Thüringer Weingut Zahn is in the top 30 of wines of Saale-Unstrut.
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 Thüringer Weingut Zahn matches generally quite well with dishes of lamb, pork or mature and hard cheese such as recipes of douez battata with cardoons (moroccan lamb stew), chicken drumstick with bacon or lasagna of the sea with zucchini.
Details and technical informations about Thüringer Weingut Zahn'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.
Last vintages of this wine
The best vintages of Blauer Zweigelt from Thüringer Weingut Zahn are 2016, 0
Informations about the Thüringer Weingut Zahn
The Thüringer Weingut Zahn is one of of the world's greatest estates. It offers 34 wines for sale in the of Saale-Unstrut to come and discover on site or to buy online.
The wine region of Saale-Unstrut
Germany's northernmost region (Saxony-Anhalt), ~650 ha. Nordic whites that are dry, lively and mineral with signature notes of green apple, citrus, white flowers, fresh herbs and a crisp finish — a direct, thirst-quenching style. Dominant Muller-Thurgau (~22%) light and floral, Weissburgunder (Pinot Blanc) round and precise, herbaceous Silvaner and taut Riesling. Early grapes suited to the harsh continental climate.
The word of the wine: Arching
A stage in the vegetative cycle of the vine that occurs after the leaves have fallen and is characterized by the drying out of the soft shoots, which are transformed into hard shoots by lignification.
