Wine of the Week: Zweigelt, a Red to Chill for Summer

Categories: Wine Time

gobelsburger red.jpg
1888 was a momentous year in the history of Western Civilization. It was the year that Nietzsche went mad and the year he scribed his last cogent and coherent works (I, for one, am a huge fan of Twilight of the Idols, or, How to Philosophize with a Hammer). And it's also the year that marked the birth of an Austrian viticulturist named Fritz Zweigelt, who crossed Blaufränkisch and St. Laurent grapes to create the eponymous Zweigelt grape.

Dr. Zweigelt was an undeniable product of the zeitgeist that surrounded him. Like many of his contemporaries and peers, he experimented with grafting and breeding to create hybrid grapes that would yield greater and more consistent quantities of grapes for the production of table wine. According to most accounts of his life, his career ended in 1945 -- another momentous vintage in Western Civilization (he died, they report, in 1964). But the legacy of his life's work lives on in the grape he named after himself: Zweigelt is the red grape variety most widely cultivated today in Austria.

While some steadfastly claim that Zweigelt is related to Pinot Noir, others maintain that it shares a kinship with Gamay (the latter theory seems more plausible to me based on my own experience with the grape). But no one denies that it makes for sturdy, fresh red wine, generally vinified in stainless steel, bright in acidity, balanced in its alcohol content, and happily affordable. But it's one of those wines that I love to reach for and chill during summer, and when I saw 2009 Gobelsburg at Spec's for less than $20, I didn't hesitate to pick up a bottle.

True to its category, the Gobelsburg delivered the goods: Clean, fresh red and black berry fruit flavors, vibrant acidity, and restrained alcohol -- the perfect combination for a pork chop sautéed and deglazed with white wine on a Texas summer eve. (My recommendation is to chill this wine slightly, not to mute its flavor but rather to accentuate its freshness, the element I love about this variety).

The last time I visited Berlin (in the summer of 2008), all of my friends were drinking Zweigelt. It's the perfect red wine to pair with the briny and salty foods they eat there during warmer months. And it goes well with the classic foods of July in Texas (think smoked sausage and sweet pulled pork).

It's not a grape that will widen your philosophical horizons or help you to see "behind the sacred texts," as Nietzsche wrote in The Twilight of the Idols. And frankly, I've never tasted a Zweigelt that has changed my life. But I have Nebbiolo and Nietzsche for that...



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Jeremy Parzen
Jeremy Parzen

There are so many great still red wines to chill during summer! Next week I'll write about my favorite... Barbera! And yes, Beaujolais and other Gamay... perfect! Glad yall are enjoying the posts and thanks for stopping by... :) 

Flesvig45
Flesvig45

...now if you could just get restaurant and bar owners to store their opened reds in the cooler overnight, instead of sitting out and going flaccid.

Jeremy Parzen
Jeremy Parzen

It's one of the simplest ways to conserve your red wine overnight. And if you don't want to serve it chilled, you can always let it come back up to room temp. I never hesitate to ask a server to open a new bottle when I get the sense that the bottle has lost its "life," i.e., it's acidity (which, when lacking, gives the wine that flaccidity you're talking about).

Roy Schneider
Roy Schneider

With Houston summers, it is nice to see someone discussing red wines that can be served slightly chilled. All to often we serve reds at a temperature that is to warm. Zweigelt does make a great bbq wine. ps.One of my favorite approachable Nebbiolos are Gattinera

Pentagramman
Pentagramman

Thanks for actually writing that it's ok to chill red wine.All of Houston will benefit from that one sentence.

Got to try this odd bird. I'm a fan a French Gamay, though most of the Californian stuff I've had is way heavy and alcoholic and headache inducing.

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