Blaufränkisch: The characterful red wine from Austria's best vineyards
A grape variety with depth
Blaufränkisch is much more than just a traditional grape variety. It stands for structure, expressiveness and authenticity. Its origins date back to the 18th century, when the variety we know today was created by crossing Blauer Zimmettraube and Weisser Heunisch. It originates in Central Europe, particularly Austria and Hungary, and is closely linked to the winegrowing history of these countries.
Origin and ancestry of Blaufränkisch
The genetic ancestry of Blaufränkisch is evidence of a long-standing wine culture. Its parents were crossed at a time when the monarchy shaped the political and cultural landscape of Central Europe. Blaufränkisch can still be found in numerous regions of Central Europe today. In Austria, it is considered a leading variety, while in Hungary it is known as Kékfrankos. Germany also cultivates it under the synonym Lemberger, especially in the Palatinate region.
Growing regions and regional diversity
Blaufränkisch is grown in many European countries, but its best-known representatives undoubtedly come from Burgenland. Here, it is primarily the DAC regions of Mittelburgenland DAC, Leithaberg DAC and Eisenberg DAC that stand out thanks to their excellent locations and experienced producers. The vineyards in Carnuntum DAC also contribute to the diversity. These regions each produce very different expressions of this red wine variety, ranging from mineral to fruity and intense.
Mittelburgenland DAC – The Blaufränkisch region
It is not without reason that Mittelburgenland is nicknamed ‘Blaufränkischland’. Red wines of great depth and elegance are produced in a vineyard area reserved especially for this variety. The terroir, with its loamy soils and calcareous subsoil, offers ideal conditions. The wines of this region are structured, with distinctive tannins and clear fruit aromas. Here, Blaufränkisch shows its full potential.
Leithaberg DAC – elegance and minerality
In Leithaberg DAC, the proximity to Lake Neusiedl and the special soil structure – especially shell limestone and slate – ensure particularly elegant Blaufränkisch wines. These wines are characterised by fine acidity, a balanced bouquet and notes of wild berries, cherries and sometimes violets. The name Leithaberg stands for a stylistic counterpoint to the powerful Mittelburgenland.
Eisenberg DAC – Expressive red wines with spice
Further south, in the Eisenberg DAC, Blaufränkisch wines with distinctive spice, dark colour and great ageing potential are produced. Slate-rich soils give the wines mineral depth, while warm days and cool nights ensure balanced ripening of the grapes. This region is considered an up-and-coming icon in Austrian red wine production.
Blaufränkisch in barrique and wooden barrels
The type of ageing has a decisive influence on the character of a Blaufränkisch. Many producers rely on ageing in barrique or larger wooden barrels to promote structure and depth. The wood adds additional aromas such as vanilla, chocolate or tobacco without masking the typical fruit aromas. Especially in combination with long ageing, this results in long-lasting, complex wines.
Aromatics and sensory characteristics
Blaufränkisch is characterised by an intense bouquet, dominated by dark berries, cherries, spices and a subtle mineral note. On the palate, it impresses with a medium to full body, prominent tannins and refreshing acidity. The colour is deep red to violet. Depending on the vinification, the wine can also have notes of black pepper, cedar wood or dark chocolate.
Blaufränkisch as a cuvée partner
In addition to single-varietal wines, Blaufränkisch is also frequently found in cuvées. It complements grape varieties such as Zweigelt, Merlot and Cabernet Sauvignon particularly well. These combinations produce round yet structured red wines that are enjoyable both young and after a few years of ageing.
Wine and food: a versatile accompaniment
Blaufränkisch is an excellent accompaniment to food. Thanks to its structure and lively acidity, it goes well with a wide variety of dishes:
- Game dishes such as venison shoulder or venison ragout
- Braised beef shoulder with rosemary potatoes
- Pasta with mushroom cream sauce or truffle oil
- Smoked duck breast with cranberries
- Mature hard cheeses such as mountain cheese or Parmesan
It also goes surprisingly well with modern vegetarian cuisine. Lentil stews, oven-roasted vegetables with balsamic vinegar or beetroot risotto are examples where the spice and fruitiness of Blaufränkisch really shine. The more adventurous can combine it with dark chocolate or a selection of strong cheeses.
The role of the vines and ageing
The quality of a Blaufränkisch depends heavily on the age and care of the vines. Old vines produce fewer but more concentrated grapes. These produce wines with depth, structure and a long finish. Many winemakers allow their wines to age in the bottle for several months before they go on sale – a clear sign of their confidence in the ageing potential of this variety.
Country-specific differences
In Germany, especially in the Palatinate region, Blaufränkisch is grown as Lemberger. These wines are generally more fruit-forward and slightly lighter in body, but retain the typical aromas of the grape variety. In Hungary, Kékfrankos also produces very different styles, from fresh rosés to dense, barrique-aged red wines.
Blaufränkisch as a rosé – an underrated delight
Less well known but extremely interesting is Blaufränkisch as a rosé. Its natural acidity and freshness make it an ideal summer wine. The colour varies from light salmon to copper red. As a rosé, it has aromas of raspberries, currants and citrus notes – a light but not trivial pleasure.
Rating and quality
Blaufränkisch wines regularly receive high ratings. They score 4 stars and above in tastings such as Falstaff and other international competitions. These awards speak for the high quality awareness of the winemakers and the international relevance of this grape variety.
Products and categories at a glance
If you want to buy Blaufränkisch red wine, you can choose from different categories:
- Young, fruity everyday wines
- Mature premium wines aged in barrique barrels
- Rosé varieties for summer
- Cuvées with international grape varieties
The Ritschard Weine online shop offers the right selection for every taste and occasion. Filter functions by region, vintage, price or type of ageing help you browse the overview.
Interesting facts about storage
The storage potential of a Blaufränkisch depends on its ageing and structure. Wines with strong tannins and aged in wooden barrels can easily be stored for 10 years or more. Fruit-driven varieties, on the other hand, should be drunk within five years so as not to lose their primary aromas.
From grape to icon
Blaufränkisch is now a grape variety with cult status. The spectrum ranges from simple table wine to internationally award-winning icons. It always remains true to its origins and is a symbol of the pursuit of quality in Central European viticulture.
Terminology and synonyms
Several names are commonly used for Blaufränkisch in German-speaking countries:
- Lemberger (especially in Germany)
- Kékfrankos (in Hungary)
- Sbulzina (historical term)
This variety of names underlines the widespread distribution and cultural significance of the grape variety in several countries.
FAQs about Blaufränkisch
Is Blaufränkisch Pinot Noir?
No, Blaufränkisch is a separate grape variety and is not related to Pinot Noir.
What else is Blaufränkisch called?
Blaufränkisch is also known under the names Lemberger, Kékfrankos and Sbulzina.
What is the difference between Blaufränkisch and Zweigelt?
Zweigelt is a cross between Blaufränkisch and St. Laurent and is usually fruitier and softer compared to the more structured Blaufränkisch.
What does a Blaufränkischer taste like?
Blaufränkisch tastes of dark berries, cherries and spices, and often has a distinctive acidity and strong tannins.
Is Blaufränkisch sweet?
Blaufränkisch is usually dry, with sweet varieties being rare.
Is Blaufränkisch sweet?
No, Blaufränkisch is predominantly dry and therefore not sweet.