Blaufrankisch 4 Items

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          • Prieler Johanneshohe Blaufrankisch 2018
            Blaufrankisch from Burgenland, Austria
              4.0 10 Ratings
              19 99
              1
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            • Weingut Burg Ravensburg Baden Blaufrankisch 2017
              Blaufrankisch from Baden, Germany
                4.0 14 Ratings
                18 99
                1
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              • Weingut Wachter-Wiesler Sudburgenland Bela-Joska Blaufrankisch 2019
                Blaufrankisch from Burgenland, Austria
                  0.0 0 Ratings
                  24 99
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                  Ships Wed, Jun 14
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                • Glatzer Carnuntum DAC Blaufrankisch 2020
                  Blaufrankisch from Austria
                    0.0 0 Ratings
                    22 99
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                  Learn about Blaufrankisch — taste profile, popular regions and more …

                  Inky magenta in color with aromas of violets, herbs and spices, Blaufrankisch was first documented in Austria as far back as the 18th century and today is the second most planted red variety in Austria after its own offspring, Zweigelt. Blaufrankisch thrives in Burgenland as well as in the warmer sites of Niederösterreich (including Wachau, Kremstal, Kamptal). While most of the global acreage of Blaufrankisch remains in Austria, the variety has travelled a bit outside of its homeland and taken on a few different names. In Hungary it remains well regarded and goes by Kékfrankos; in Bulgaria it is Gamé; in the Czech Republic, Serbia and Croatia, Frankovka; and in Friuli, it is called, Franconia. The Germans call it Lemberger. Oregon claims a small amount of acreage; there it goes by its Austrian name.

                  Tasting Notes for Blaufrankisch

                  Blaufrankisch is a dry red wine and typically has a deep red to purple color, medium body, fine tannins and a racy acidity. On the palate it is full of blackberry, black cherry, tart red cherry and accents of black pepper, herbs and allspice.

                  Perfect Food Pairings for Blaufrankisch

                  Versatile because of its deep fruit, and medium tannins and acidity, Blaufrankisch goes well with smoked sausage, lighter meats, vinegar marinades, balsamic dressings, and of course, traditional Austrian dishes like red potato goulash and creamy spaetzle.

                  Sommelier Secrets for Blaufrankisch

                  In pre-Medieval times grapes were divided into superior quality, that is those whose origins lay with the Franks, called “Frankisch,” and then all others, which were deemed inferior. Because this grape was well revered, it got the name, blau (meaning blue or dark) and “Frankisch,” or Blaufrankisch. The grape was actually born from a crossing of Blauer Zimmettraube and Gouais blanc, the latter also a parent of many of our modern favorites: Chardonnay, Gamay, Aligoté, Riesling and Furmint!

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