Zweigelt

TL; DR

Austria’s favourite red grape - a chill, cherry-loving hybrid that delivers juicy vibes, peppery kicks, and a velvet-lined mouthfeel. A crowd-pleaser with a bit of bite, Zweigelt is the weeknight red that wears a leather jacket to the farmer’s market.

So, what is Zweigelt all about?--red

Zweigelt is Austria’s most planted red grape, and yes - it was literally made in a lab (but in a good way). Created in 1922 by viticulturist Dr. Fritz Zweigelt, this grape is a cross between Blaufränkisch (spice, structure) and St. Laurent (juicy, floral, moody). The result? A smooth, fruity, pepper-dusted red that’s as easy to love as it is to pronounce after your second glass. It’s like Pinot Noir’s slightly edgier cousin - still elegant, but with a little more sass and stamina.

Where did Zweigelt originate?--earth

Austria - born and bred. Specifically, it was developed at the Klosterneuburg Research Institute, just outside Vienna. Think old monasteries, wine scientists in tweed, and a vision for a new kind of red grape that could handle Austria’s tricky climate and look good doing it.

Who's famous for Zweigelt?--racy

Austria is Zweigelt's home turf - and still where you'll find the best and brightest examples. But it’s also popped up in Germany, Hungary, the Czech Republic, Slovakia, and even in Canada (particularly British Columbia), where cool-climate winemakers are doing delicious things with it.

What does Zweigelt taste like?--aromatic

Juicy red cherries, ripe raspberry, and a little flick of black pepper or spice. When it’s made in a lighter style, it’s all about crunch and brightness - think cherry cola with herbal vibes. When it’s oaked or made in a richer style, expect plush fruit, baking spices, and a bit of velvet-tannin grip. Always refreshing. Always food-friendly.

How is Zweigelt made?--cellar

Zweigelt can swing both ways: light and zippy or rich and structured. Winemakers might vinify it in stainless steel for a fresh, fruit-driven wine, or give it some oak aging to deepen the spice and add complexity. Either way, Zweigelt naturally has good acidity and smooth tannins, so it's easy to shape and even easier to drink. There’s also a growing trend of natural and low-intervention Zweigelt, made with spontaneous fermentation and minimal sulphites - bringing out a bit of funk, texture, and wild-berry vibes.

What are the different styles of Zweigelt?--lemon

Zweigelt wears many hats - all of them slightly tilted. It can be made light and juicy, bursting with red fruit and bright acidity, the kind of wine you want slightly chilled on a sunny afternoon. Think Gamay with an Austrian passport. Then there’s the barrel-aged style: deeper, rounder, with more spice and structure - still approachable, just a little more broody. The natural/minimal intervention versions bring their own vibe: cloudy, crunchy, herbaceous, and delightfully unpredictable. And yes, there’s even Zweigelt Rosé - dry, crisp, and full of cherry-blossom charm.

What foods pair with Zweigelt?--plum

Zweigelt is a food chameleon - it plays nice with almost anything. Pair it with grilled sausages, roast duck, BBQ veggies, or a classic schnitzel and you're golden. Its acidity cuts through richness, while the soft tannins make it perfect for lighter meats and even spicy food. Also a top-tier choice for pizza night, mushroom risotto, or anything in your fridge that needs a red wine best friend.

Recipes to pair with Zweigelt--pizza

1. Merguez Sausage and Bean Hotpot
2. Hungarian Chicken Schnitzel
3. Sweet Potato and Paprika BBQ Beans
4. Barley and Mushroom Risotto

Fun fact about Zweigelt--eggplant

Zweigelt is the child of two Austrian grape legends: Blaufränkisch (dad vibes: structured, spicy) and St. Laurent (mum vibes: aromatic, romantic).

About the Author:

Rachael is the UK Wine Buyer for GPD, with over a decade in the wine trade and a sharp eye for bottles that overdeliver. Currently tackling her WSET Diploma, she’s already turned heads by winning the Conseil Interprofessionnel du Vin de Bordeaux Prize for her WSET Level 3 results. Driven, detail-obsessed, and endlessly curious, Rachael blends commercial savvy with a genuine love of learning, and sharing, great wine stories.