Blaufränkisch is a red grape variety from Central Europe, especially important in Austria’s Burgenland region. It is known for dark cherry and blackberry fruit, peppery spice, fresh acidity and firm but often fine tannins. The same grape is known as Lemberger in Germany and Kékfrankos in Hungary.
Blaufränkisch is widely grown in Burgenland, including Mittelburgenland, Leithaberg and Eisenberg, where it can produce wines ranging from fresh and fruit-driven to structured and age-worthy. It is also grown in Hungary, Germany, Slovakia and other Central European countries. In the United States, Lemberger is found in Washington State and some other regions.
Typical aromas include dark cherry, blackberry, plum, black pepper, herbs and mineral notes. Blaufränkisch generally has medium body, medium-plus tannin and lively acidity. Oak ageing may add spice and structure, but the grape can also produce fresh, unoaked wines.
Blaufränkisch pairs well with roast pork, grilled lamb, game birds, sausages, goulash and mushroom dishes. Its acidity and spice make it useful with savoury foods and preparations with paprika or herbs.
Example: serve Burgenland Blaufränkisch with goulash, roast pork or grilled game birds.
Both are important Austrian red varieties. Blaufränkisch is generally more structured and higher in acidity, while Zweigelt is often softer, fruit-forward and approachable earlier. Producer and site can create exceptions.
Chef’s note: Blaufränkisch is not a heavy, high-alcohol red by definition. Its freshness can make it versatile with food.
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