Allram Blauer Zweigelt Rosé 2018
- Crisp, dry
“Zweigelt? Never heard of her!”
Don’t worry, you’re not the only one. All you really need to know about zweigelt is that it’s Austria’s answer to pinot noir, and it’s delicious.
If you’re a white wine drinker but secretly envy your friends who get to look at their springtime days through rosé-coloured glasses – now is your time to get acquainted.
Bobbing for apples – pink lady in particular – followed by a cup of fresh strawberries and raspberries smothered in cream, maybe while riding the ferris wheel... there’s boiled raspberry lollies and a spritz of fresh orange zest, too. In a nutshell, this wine is all fun and games.
But there’s a whiff of graphite and white pepper for the fun police too, because apparently sometimes, someone has to be the grown-up (I suppose).
Meet your new summer fling, although it may turn out to be love.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- Blauer Zweigelt
- Serving Temp.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Salt & pepper squid
- 3 (about 600g) large cleaned squid hoods
- 1L (4 cups) vegetable oil
- 40g (1/4 cup) plain flour
- 1 tsp salt
- 1 tsp ground white pepper
- 1 tsp Chinese five-spice
- 1/2 tsp chilli powder
- Lemon wedges and soy sauce with
- sliced fresh red chilli, to serve
- Use a sharp knife to cut through 1 side of each squid hood lengthways. Open out flat with inside surface facing up and score surface diagonally. Cut into 3.5cm squares and pat dry with paper towel.
- Heat the oil in a large wok over medium heat until it reaches 190°C on a confectionary/oil thermometer. (Or, add a 5cm cube of bread to the oil - it should turn light golden in 10 seconds.)
- Meanwhile, combine the flour, salt, pepper, Chinese five-spice and chilli in a medium bowl. Add the squid and toss gently to coat.
- Remove half of the squid from the flour mixture and shake off any excess. Add to the oil and cook, turning with a slotted metal spoon, for 2 minutes or until the squid just turns golden and curls. Use the slotted spoon to transfer the squid to a large plate lined with paper towel to drain. Reheat the oil in the wok to 190°C. Repeat with the remaining squid.
- Serve immediately with the lemon wedges and chilli soy sauce.