Grape · Austria / Central Europe
Blaufränkisch
BLOW-frenk-ish
Austria's peppery red
Burgenland's answer to Syrah and Cabernet Franc: black pepper, sour cherry, and a cool-climate snap. Lemberger in Germany; Kékfrankos in Hungary.
- sour cherry
- black pepper
- beet
- smoke
- herbs
Profile
Bodymedium
Acidhigh
Tanninmedium
Sugardry
Blaufränkisch likes a little oak but hates being smothered. The best from Leithaberg and Mittelburgenland taste of limestone or schist first, grape second.
It is a food red in the Piedmont sense: acid for the table, spice for the grill.
Paprika dishes, roast beets, sausages, and duck.
At the table
Service
57–61 °F (14–16 °C).
