2023 Diwald Zweigelt vom Löss BIO
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How full and heavy the wine feels in your mouth, like the difference between skimmed milk and cream. More alcohol, sugar and oak ageing make a wine fuller.
The drying, grippy feel on your gums and tongue, as with strong tea. It comes from the skins and seeds of black grapes and from oak, and softens with age.
How much sugar you taste, from dry to sweet. Fruity is not the same as sweet: a dry wine can taste of ripe fruit.
How fresh and juicy the wine is: acidity makes your mouth water. High acidity tastes lively and refreshing, low acidity soft and round.
What we taste What you taste Click a taste for what it means
The bars follow how sommeliers taste (WSET): body, tannin, sweetness and acidity, each from low to high.
Body: medium-bodied. Like most red wines from Niederosterreich; 12.5% alcohol.
Tannin: medium. From ; aged in oak.
Sweetness: dry. Red wine from is almost always dry.
Acidity: fairly high. from the temperate climate of Niederosterreich.
Aromas: flowers, dark fruit and red fruit, typical of
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Log inZweigelt from the Loess soil is often a fruity, light red wine, but that's not the case with this Diwald Zweigelt vom Löss. The grapes are partially harvested in the summer. In addition, the juice is also drained for their rosé (saigné method). This makes the wine significantly riper, concentrated, but never overpowering. Delightfully aromatic, with ripe blackberries, some plums, and a hint of licorice. All of this is beautifully reflected in the flavor, with beautiful concentration and a soft, smooth finish. Matured in old acacia wood barrels for added roundness, and naturally with low intervention during fermentation, this wine is truly a Natural wine.
ABOUT DIWALD
Martin Diwald does things differently than many of his colleagues at his organic winery in the Wagram region. The company is one of Austria's organic pioneers and has been cultivating organic viticulture since 1976. Back then, Martin's parents were ridiculed – today, they are among the wineries with the most organic experience. The former 4 hectares have now grown into 20 hectares of vineyard area. The portfolio of their signature wines from their own origins focuses on Grüner Veltliner and Riesling, with gentle wine pressing and 100% spontaneous fermentation being popular in the cellar. "With spontaneous fermentation, the wines become much more complex in type and more typical of the varietal, because more diverse yeast flora is involved," explains Martin Diwald........ READ MORE UNDER THE WINERY TAB
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Martin Diwald does much differently than many of his peers at his organic winery in the Wagram area. The company is one of Austria's organic pioneers and has been cultivating organic viticulture since 1976. At that time, Martin's parents were still laughed at - today they are among the wineries with the most organic experience. The former 4 hectares has now become 20 hectares of vineyard surface. The portfolio of their signature homegrown wines focuses on Grüner Veltliner and Riesling, with soft wine pressing and 100% spontaneous fermentation being popular in the cellar.
"With spontaneous fermentation, the wines become much more complex in type and more typical of the varietal, because more diverse yeast flora are involved," explains Martin Diwald. The Diwalds can't do anything with artificial Barbie doll wines or glass house paradises as Martin himself says... No unnecessary frills, all independent, honest wines. The wines speak for themselves! They currently export to 18 countries on 3 continents.
Deze 2023 Diwald Zweigelt vom Löss toont rijp fruit met aroma's van braam en pruim, een subtiele hint van zoethout, mooie concentratie en zachte, ronde afdronk door rijping in acaciahout en natuurlijke, lage interventie vergisting. Dankzij het rijpe fruit en de soepele structuur past hij uitstekend bij barbecue en feestelijke gerechten omdat hij gegrild vlees en pittige sauzen compenseert zonder te overheersen, terwijl het lagere alcoholgehalte en de zachte tannines hem ook perfect maken voor op het terras of bij een romantisch diner. Probeer hem bij gegrild vlees met een lichtzoete glaze, gegrilde aubergine of tomaat van de barbecue, of bij zachte charcuterie en milde stoofjes; net-lichte kruiden en een beetje schroeismaak halen de beste kanten van deze wijn naar voren.
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