Rotgipfler, the marginally less noble of the two white wine grape varieties traditionally associated with the dramatically full-bodied, long-lived spicy white wine of Austria’s Thermenregion. (The other is zierfandler.) Plantings have remained steady at about 120 ha/300 acres. It ripens late, but earlier than Zierfandler, and the wines are particularly high in extract, alcohol, and bouquet. dna profiling in Austria showed in 1998 that Rotgipfler is a natural cross of savagnin and roter veltliner.
Become a Premium Member to access this page
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
