General Description: Blaufränkisch is a red grape variety primarily associated with Austria, where it is considered one of the country’s flagship varieties, particularly in Burgenland. It is also cultivated in neighbouring countries such as Hungary (where it is known as Kékfrankos), Germany, and the United States. Blaufränkisch is known for producing deeply coloured wines with pronounced tannins and acidity, offering a balance of fruit and spice on the palate. These wines are characterised by their ability to age gracefully, developing complex flavours over time. The grape thrives in warmer climates within cooler regions, benefiting from the ripening effects of sunny days and the preservation of acidity from cooler nights.
Primary Flavours:
- Dark cherries
- Blackberries
- Blueberries
- Spice (such as black pepper)
- Earthy undertones
Taste Profile:
- Sweet-Dry: Dry
- Body: Medium to full body
- Tannins: Medium to high
- Acidity: High
- ABV range: Typically between 12% to 13.5%
Handling: Blaufränkisch wines benefit from being served at a slightly cooler temperature than most reds, around 16°C to 18°C, to accentuate their vibrant fruit flavours and spicy notes. The variety’s structure and acidity make it suitable for ageing, allowing the tannins to soften and the flavours to develop added complexity. Decanting is recommended for younger vintages to soften the tannins and enhance the wine’s aromas.
Food Pairing Suggestions: The combination of acidity, tannins, and fruit makes Blaufränkisch an excellent companion to a wide range of dishes. It pairs well with grilled meats, especially beef and lamb, where the wine’s spice complements the charred flavours. The wine’s acidity cuts through the richness of fatty cuts, making it a great match for dishes with a fatty component. It also complements game, hearty stews, and dishes featuring mushrooms or earthy flavours. Cheese pairings can include aged hard cheeses, which balance the wine’s tannic structure.