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Red grape

Blaufränkisch

Also known as Lemberger · Blauer Limberger · Kekfrankos

Saved references

A Central European red variety valued for berry fruit, spice and an acid-supported structure. Its range includes juicy, relatively supple wines and concentrated selections with firmer tannin; barrel treatment should be considered separately from regional identity.

Aromatic palette

CherryBlackberryVioletBlueberryLiquorice

red cherry · blackberry · blueberry · violet · pepper · liquorice or savoury notes with development

Read the structure.

acidityUsually medium-high to high
tanninMedium to high, varying with ripeness and extraction
bodyMedium to full
alcoholUsually moderate; higher in ripe concentrated examples

What could you confuse it with?

Syrah, Cabernet Franc and Zweigelt can overlap in berry, spice or herbal character. Pepper alone is not an identification; compare acid persistence, tannin and fruit maturity.

Origins & family

Regional roots

Central Europe: Blaufränkisch in Austria, Kékfrankos in Hungary and Lemberger in Germany.

In the vineyard

Early budbreak and late ripening expose different stages to frost and autumn weather. Suitably warm sites help complete ripening. Crop balance and water availability matter; a cool-looking landscape does not necessarily produce light wine.

Regional expressions

Austria

Mittelburgenland

A core Austrian Blaufränkisch reference, from fruit-led wines to concentrated, oak-matured selections.

Structure

Often medium to full body with sustained acidity and a firm tannic framework.

At the table

Identify freshness versus concentration in the actual wine before choosing food.

Explore Mittelburgenland
Austria

Leithaberg

Site-focused dry reds can combine berry fruit, savoury detail and a restrained or concentrated profile depending on the producer.

Structure

Freshness and tannin can remain prominent even when the palate is substantial.

At the table

Allow the wine to develop in the glass; separate oak influence from site discussion.

Explore Leithaberg
Austria

Eisenberg

Often a useful reference for spice, freshness and a relatively tightly drawn profile, without assuming every bottle is light.

Structure

Medium body is common, supported by acidity and varying tannin.

At the table

14–17°C according to weight; compare similar vintages and cellar methods.

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Hungary

Sopron

Kékfrankos varietal reds near the Austrian border.

Structure

Berry fruit and spice with freshness and variable tannin.

At the table

Use body and tannin to choose temperature.

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Hungary

Eger

Kékfrankos forms the basis of Egri Bikavér red blends.

Structure

Blending and tier alter structure.

At the table

Do not present Bikavér as a grape.

Explore Eger
Hungary

Szekszárd

Varietal reds and an essential component of Szekszárdi Bikavér.

Structure

Acidity supports ripe fruit and blending partners.

At the table

Separate producer blend percentages from legal minima.

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Cellar & service

Winemaking & development

Neutral vessels and moderate extraction can preserve bright fruit and spice. Longer maceration or barrel ageing can give a denser framework. It is also a blending variety, so a regional red should not be assumed to be pure Blaufränkisch.

Service & ageing

14–16°C suits fresher wines; 16–18°C more concentrated examples. Taste for both acidity and tannin before aeration, and avoid excessive chill that makes young grip more severe.

Pairing logic

Pork, duck, mushrooms and herb-led meat dishes suit its freshness. Fuller wines can accompany lamb or braised dishes, with sauce weight guiding the choice.