Brundlmayer Zweigelt 12/1L 2012

Zweigelt has many faces. On one end of the spectrum is the bright cherry/raspberry fruit with bouncy aromas and dancing personalities. On the other end, where this wine lies, are the black fruits and the richer style but still containing the core brightness the variety is known for. Young pressed blackberries, blueberry, and talc aromas are present along with a touch of forest floor. The mouthfeel is medium bodied and jammy but nowhere near sweet (at 12.5% this is a dry wine) and begs for the likes of Thai or Korean food. Slow roasted pork loin with chipotle spices? Yesssssssss ...
Wine review by Jason Kallsen, May 6, 2015

Bründlmayer 2012 Zweigelt Langenlois, Austria| 12.5% |Liter bottle format | Tasted blind I might guess an Beaune rouge for its orange rind acidity and crunchy red fruit –and then there is a bit of the bucolic barnyard in the scent of mushrooms growing out of straw –neither Bretty per se nor fecal but earthen and agrarian. It’s just that between the green peppercorns and the brambly fruits of the forest –this is certainly the most woodsy of those tasted today. In Terry Theise’s words: “All cool and violet, the silkiest and least gushy of all our red Liters, with Bründlmayer’s refinement and all the judicial aloofness of his reds. Yet it’s loveable, and you buy a lot of it.” I know I certainly will.
Wine review by Nicholas Livingston, May 6th, 2015 (Leaf)

Food Pairings

There are few red wines as perfect with lighter, casual foods. Chicken, pizza, pasta, burgers and most takeout.