Overview
Blaufränkisch is an important red wine grape in Central Europe, particularly in Austria and parts of Hungary and Germany. It produces wines with vibrant acidity, dark fruit flavors, and a distinctive spicy character. Blaufränkisch wines are often structured and expressive, balancing freshness with depth. The grape can produce styles ranging from bright and fruit-forward to more complex wines capable of aging.
Grape Origin
Blaufränkisch is believed to have originated in Central Europe, most likely in the region that now includes Austria and western Hungary. The grape has long been cultivated in this area and remains one of Austria’s most important red varieties. In Hungary it is known as Kékfrankos, while in Germany it is sometimes called Lemberger.
Flavor Profile
Blackberry
Black cherry
Plum
Blueberry
Black pepper
Dried herbs
Earth
Spice
Vanilla and baking spice (from oak aging)
Structure
Blaufränkisch is known for its bright acidity and spicy character.
Sweetness: Dry
Body: Medium
Acidity: High
Alcohol (ABV): Medium to High — 12.5–14%
Tannins: Medium
Where it Grows
Blaufränkisch grows best in moderate climates where it can develop both fruit and acidity.
Austria: Burgenland
Hungary: Sopron and Eger (Kékfrankos)
Germany: Württemberg (Lemberger)
U.S.A.: Washington State (small plantings)
Climate and soil differences across these regions influence whether the wines show more fruit intensity or savory spice.
Wine Styles
Austrian Blaufränkisch typically shows bright acidity and spicy dark fruit.
Hungarian Kékfrankos often produces balanced wines with dark fruit and herbal notes.
Single-varietal wines highlight the grape’s freshness and structure.
Oak-aged styles develop notes of spice, earth, and subtle vanilla.
Food Pairing
Blaufränkisch pairs well with savory foods and dishes that complement its bright acidity and spice.
Light Meats: pork chops, roasted duck, sausage
Heavy Meats: steak, lamb burgers, beef ta tar
Vegetables: mushrooms, cabbage, beets
Local Eats: goulash, sauerkraut, strudel
Fun Fact
Blaufränkisch is considered one of Austria’s most important red grapes and is often used to produce wines that highlight the country’s cooler-climate style of red wine.
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