Weekday Dinner Drinking: Burgenländer Rot

Burgenlander Rot

First, let’s answer the obvious questions: I can tell you that “rot” means “red” in German (and it rhymes with “goat”) and that Burgenländ is a renowned wine region in Austria. Now that’s out of the way, and here are five reasons why we liked this wine.

It’s a blend of Blaufränkisch, Zweigelt, and Pinot Noir, which means it’s equal parts familiar (Pinot’s berry fruit, medium acidity and body) and exotic (spice and tannin and cherries from its Austrian pals).

The label says “I’m hip” but the screwcap says “I’m easy.”

It’s from a biodynamically farmed vineyard, so eco-points are duly awarded.

Much like your neurotic roommate freshman year, it’s a little tart and not so great at being alone. When you put some food on the table though – for example, dark meat chicken pot pie, slow-cooked elk in tomato sauce, black beans with rosemary and chorizo, or even gingerbread cookies – it’s a wine you could take home to mama. “Easy drinking,” as a hang tag in a wine shop might say.

It’s only $13 for a liter.

Pittnauer Burgenlander Rot 2009, 1 L, $12.96 at Astor Wines in NYC