Zweigelt (pronounced zvi gelt) is the name of the red varietal typical of Austria and Germany. Not many bottles make it to the U.S., since it is not a common grape domestically. This is a light red (a little lighter than a Pinot) that will cut through a cream sauce on meat with such precision—and only this area is really capable of growing and making this wine. So dust off a few old cookbooks and try your hand at some schnitzel to see what I am talking about...maybe even make some spaetzel. Stay away from strong herbs! Great value—1 liter!! This is probably one of the wines that WU members go crazy for the most! THIS IS INCREDIBLE with Chef Jody Denton’s recipe.