Zweigelt

Summary

Zweigelt is Austria’s most widely planted red grape variety, a 1922 crossing of Blaufränkisch × St. Laurent created by Dr. Fritz Zweigelt at the Klosterneuburg research station. With approximately 6,500 hectares in Austria alone (making it the country’s most planted red by a significant margin), Zweigelt produces approachable, fruit-forward wines with characteristic sour cherry notes and soft, velvety tannins. While often made in a lighter, early-drinking style offering excellent value, quality-focused producers increasingly demonstrate Zweigelt’s potential for more structured, oak-aged, age-worthy wines that rival its parent Blaufränkisch in complexity.

Identity & Synonyms

VIVC: Entry #13888
Berry Color: NOIR

Primary Synonyms:

• Rotburger (original name given by Zweigelt)
• Zweigeltrebe (Germany, Czech Republic)
• Blauer Zweigelt (full Austrian name)

Name History: Originally named “Rotburger” by its creator. Renamed “Zweigelt” after Dr. Fritz Zweigelt’s death. There has been recent discussion in Austria about the name due to Zweigelt’s Nazi party membership, though no official change has occurred.

Genetic Origin

Origin: Klosterneuburg, Austria (1922)

Parentage: BLAUFRÄNKISCH × ST. LAURENT

Creator: Dr. Fritz Zweigelt (1888-1964), viticulturist at Höhere Bundeslehranstalt für Wein- und Obstbau Klosterneuburg

Breeding Goal: Combine Blaufränkisch’s structure and acidity with St. Laurent’s earlier ripening and softer character

Result: Successfully achieved; Zweigelt is earlier ripening and more accessible than Blaufränkisch while retaining good color and fruit character

Global Distribution

Total Global Plantings: ~9,000 hectares

Country	Hectares	Status
Austria	~6,500	Most planted red variety
Czech Republic	~1,000	As Zweigeltrebe
Germany	~500	Württemberg, Pfalz
Hungary	~300	Growing
Canada	~300	British Columbia, Ontario
USA	~200	Oregon, Washington

Viticulture

Growth Characteristics

• Vigor: Medium to high
• Growth Habit: Semi-erect
• Budbreak: Medium
• Flowering: Mid-season
• Véraison: Medium
• Harvest: Medium (September-October)—earlier than Blaufränkisch

Cluster and Berry

• Cluster Size: Medium to large, conical
• Cluster Density: Medium-compact
• Berry Size: Medium
• Skin Thickness: Medium (good color extraction)
• Skin Color: Blue-black

Climate Requirements

• Ideal Climate: Cool continental
• Heat Summation: 1,400-1,800 GDD (base 10°C)
• Frost Sensitivity: Moderate (earlier than Blaufränkisch helps)
• Ripening: Reliable in Austrian climate

Soil Preferences

• Adaptable: Performs on various soil types
• Ideal: Loess, gravel, limestone
• Pannonian Plain: Excellent results on warm soils
• Effect: Soil influences style (loess = fruit, limestone = structure)

Disease Susceptibility

• Downy Mildew: Moderate susceptibility
• Powdery Mildew: Moderate susceptibility
• Botrytis: Moderate (compact clusters)
• Winter Hardiness: Good

Viticultural Management

• Training: Guyot or cordon
• Pruning: Moderate bud load
• Yield Control: Important for quality; 8-12 tonnes/ha for premium
• Canopy Management: Standard practices
• Green Harvest: For premium wines

Rootstock Compatibility

• Preferred: Kober 5BB, SO4
• Compatible: Various; adaptable
• Consideration: Match vigor to site

Enology

Must Parameters at Harvest

Parameter	Optimal Range	Notes
Brix	21-24°	Moderate sugar
pH	3.3-3.6	Moderate
Titratable Acidity	5.5-7.0 g/L	Moderate
YAN	180-280 mg/L	Generally adequate

Phenolic Profile

• Anthocyanins: Good (deep color)
• Total Tannins: Moderate (softer than Blaufränkisch)
• Tannin Quality: Soft, velvety—key characteristic

Aroma Compounds

• Terpenes: Minor contribution
• C13-Norisoprenoids: β-damascenone
• Esters: Important for fruit character
• Distinctive: Cherry-derived compounds (characteristic sour cherry)

Fermentation

• Yeast Selection: Aromatic yeasts for fruit expression
• Temperature: 24-28°C
• Duration: 7-14 days
• Maceration: Short for fresh style; extended for premium
• Cap Management: Regular punch-downs

Wine Styles

Style	Method	Character
Fresh/Fruity	Short maceration, no/light oak	Cherry, soft, immediate
Classic	Moderate maceration, some oak	Balanced, food-friendly
Premium/Reserve	Extended maceration, barrique	Structured, age-worthy
Rosé	Direct press or short maceration	Fresh, fruity

Malolactic Fermentation

• Standard: Complete MLF
• Effect: Softens already moderate acidity
• Timing: Post-alcoholic fermentation

Oak Aging

Style	Oak Treatment	Duration
Fresh	None or neutral	N/A
Classic	Used barrique or large oak	6-12 months
Premium	New French barriques	12-18 months

Note: Oak must be handled carefully—Zweigelt’s soft character can be overwhelmed

Sensory Profile

Visual

• Intensity: Medium to deep
• Hue: Ruby to purple
• Aging: Develops garnet tones

Aromatic Profile

Category	Descriptors
Fruit	SOUR CHERRY (signature), raspberry, red plum
Floral	Violet, subtle floral
Spice	Subtle pepper, cinnamon
Herbal	Mild herbaceous
Oak (if used)	Vanilla, toast

Palate

• Body: Light to medium
• Acidity: Medium
• Tannins: SOFT, VELVETY (defining characteristic)
• Alcohol: Moderate (12.5-14%)
• Finish: Medium, fruity

Comparison: Fresh vs. Premium Style

Aspect	Fresh Style	Premium Style
Color	Medium ruby	Deep ruby-purple
Aromatics	Primary fruit	Complex, oak-integrated
Tannins	Very soft	Structured, fine
Aging	1-3 years	5-10 years
Price	€	€€-€€€

Winemaker Considerations

Challenges

1. Perception: Often dismissed as “simple”
2. Quality Range: Wide quality spectrum confuses consumers
3. Over-extraction: Can become jammy
4. Oak Balance: Easy to overwhelm fruit
5. Name Controversy: Historical associations

Opportunities

1. Versatility: Multiple successful styles
2. Accessibility: Consumer-friendly entry point
3. Value: Excellent quality-price ratio
4. Blending: Works well with Blaufränkisch, St. Laurent
5. Climate Adaptation: Reliable ripening

Winemaking Tips

• Preserve cherry fruit character (don’t over-extract)
• Consider carbonic maceration for fresh styles
• Use oak judiciously (preserve varietal character)
• For premium: extended maceration, careful oak integration
• Blend with Blaufränkisch for added structure

Key Appellations

Austrian Wine Regions

Niederösterreich (Lower Austria)

• Carnuntum: Premium potential; structured wines
• Thermenregion: Warmer; riper style
• Wagram: Loess soils; fruit-forward
• Weinviertel: Large region; everyday styles

Burgenland

• Neusiedlersee: Pannonian warmth; ripe, full
• Neusiedlersee-Hügelland: Quality focus
• Mittelburgenland: Often in Blaufränkisch-focused blends

Austrian DAC System

• Carnuntum DAC: Includes Zweigelt-focused wines
• Various regional quality designations include Zweigelt

Germany

• Württemberg: As Zweigeltrebe; growing interest
• Pfalz: Limited but quality examples

Czech Republic

• Significant plantings; value wines to quality

Canada

• British Columbia: Emerging quality region
• Ontario: Cool climate expressions

Food Pairing

Zweigelt’s soft tannins and bright fruit suit:

• Wiener Schnitzel (traditional Austrian pairing)
• Roast pork and ham
• Grilled sausages (Bratwurst)
• Roast chicken
• Mild cheeses
• Charcuterie
• Light pasta dishes
• Asian cuisine (soft tannins work well)

Comparison with Parent Varieties

Characteristic	Zweigelt	Blaufränkisch	St. Laurent
Ripening	Medium	Late	Medium-Early
Tannins	Soft	Firm	Soft
Acidity	Moderate	High	Moderate
Color	Deep	Deep	Medium-Deep
Age-Worthiness	5-10 years	10-20 years	3-8 years
Character	Cherry	Spicy/Peppery	Pinot-like

Sources

• Robinson, J., Harding, J., & Vouillamoz, J. (2012). Wine Grapes. Ecco/HarperCollins. Publisher Link
• VIVC Database - Vitis International Variety Catalogue
• Österreich Wein Marketing
• Austrian Wine Academy materials
• Bauer, K. (2019). Austrian Wine. Weinwelt Verlag. WorldCat

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Last Updated: January 13, 2026