After the warm reception that Zantho's St. Laurent received in my home, I was eager to take Z's Zweigelt out for a spin (And let me just say that such a reception is nothing short of miraculous. You see, the two palates in my home are polar opposites. I enjoy earthy, slightly funky reds whilst my better half loves big booty fruity rouge. St. Laurent deftly places a toe in each style, which resulted in much rejoicing and agreement).
The Zweigelt grape is thoroughly Austrian. It was created by Dr. Fritz Zweigelt (Austrian) via a crossing of St. Laurent (also Austrian) and Blaufränkisch (AKA Lemberger). Young Zweigelt-based wines are full of cheery cherry scents and Zantho's Zweigelt is no exception. It can best be described as:
The folks at Zantho have been nice enough to offer a few 'culinary excursions' to pair with their Zweigelt. One that caught my eye was:
Red Wine Chocolate Casserole
150 g (5 oz.) butter
150 g sugar
2 t. vanilla extract (or vanilla sugar)
75 g ( 2 2/3 oz.) chocolate
1/16 l (¼ c.) Zantho Zweigelt 2003
150 g flour
1 T. bread crumbs
1 T. baking powder
1 t. cinnamon
1 t. cocoa powder
Separate eggs. Cream egg yolks, butter sugar and vanilla. Melt chocolate. Add to creamed mixture along with all other ingredients, except egg whites. Fold in beaten egg whites.
Pour into pan and bake at 150°C (300° F) for 35 minutes.
Serve with red grapes and ice cream (parfait style).
I'm not clear how well this dish will pair alongside a glass of Zantho's Zweigelt, but I'm curious enough to give it a try.