Rotburger

Rotburger is a red wine grape variety that originated in Austria. It is also known as Zweigelt, named after Dr. Fritz Zweigelt who created the variety in 1922. Rotburger is a cross between St. Laurent and Blaufränkisch grape varieties.

History

The Rotburger grape was developed by Dr. Fritz Zweigelt, an Austrian viticulturist, in 1922. He aimed to create a grape variety that combined the robustness of Blaufränkisch with the elegance of St. Laurent. The grape was initially named Zweigelt in his honor, but it is also commonly referred to as Rotburger, especially in certain wine regions of Austria.

Characteristics

Rotburger grapes are known for their deep red color and full-bodied flavor. The wines produced from these grapes typically have a rich, velvety texture and a complex flavor profile that includes notes of dark berries, cherries, and spices. The grape is highly adaptable and can be used to produce a variety of wine styles, from light and fruity to rich and full-bodied.

Cultivation

Rotburger is primarily grown in Austria, where it is the most widely planted red wine grape. It is particularly prevalent in the Burgenland and Lower Austria regions. The grape is also grown in other countries, including Hungary, Slovakia, and Czech Republic.

Wine Production

Rotburger wines are often enjoyed young, but they can also be aged for several years. The aging potential of a Rotburger wine largely depends on the winemaking techniques used. Wines made from Rotburger grapes can be found in a range of styles, from light and fruity to full-bodied and tannic.

Food Pairing

Rotburger wines pair well with a variety of foods due to their robust flavor and high acidity. They are particularly well-suited to pairing with meat dishes, such as beef, pork, and game. The wine's dark fruit flavors and spicy notes also complement a range of cheeses and hearty vegetable dishes.