Zierfandler is a grape variety used to make white wine in the Thermenregion, south of Vienna in Austria. It is also known as Spätrot (“late red”) when blended with Rotgipfler as its skin reddens just before harvest–’a slightly pinky white grape’ in the words of Giles MacDonogh (1992, p.36). It is traditionally blended with Rotgipfler (Spätrot-Rotgipfler) but is increasingly sold as a varietal wine, which can be sweet with balancing acidity for age-worthiness. Dry versions can show high levels of alcohol (Giles MacDonogh: 1997, p.224).

Synonyms: Spätrot.

Typical flavours: ‘Big, spicy wine,’ (Giles MacDonogh: 1997, p.224). Nuts eg. almonds. The best style is ‘the typical semi-sweet Gumpoldskirchner (Giles MacDonogh: 1992, p.36). 

Bibliography

Giles MacDonogh, Austria, New Wines from the Old World (Osterreichischer Agrarverlag, 1997).

Giles MacDonogh, The Wine and Food of Austria (Mitchell Beazley, 1992), p.36.