Region: Austria. Burgenland.
Grape Variety: 100% Blaufrankisch.
Tasting Notes: Ripe. Savory. Juicy. Balanced. Long.
Germans call it Lemberger, Austrians call it Blaufränkisch; let’s call the whole thing off. What’s important is that this black grape variety produces spicy wines with good tannins and firm acidity, similar to one of the crus of Beaujolais; in fact, until recently, Blaufränkisch was believed to be Gamay. These are often age worthy wines, and they’re some of the best things coming out of Austria these days. As one of the stars of the red wine scene, grow primarily in Mittelburgenland, one of the warmer climatic regions. The grape delivers fruit-forward, light- to medium-bodied reds, typically showing flavors of black cherry and spice. They’re perfectly suited to food pairing situations that might otherwise call for Pinot Noir or even Cabernet Franc.
Wines are mostly dry white wines (often made from the Grüner Veltliner grape), though some sweeter white wines (such as dessert wines made around the Neusiedler See) are also produced. About 30% of the wines are red, made from Blaufränkisch (also known as Lemberger, or as Kékfrankos in neighbouring Hungary), Pinot noir and locally bred varieties such as Zweigelt.
Is one of Austria’s main wine regions. Burgenland is located approximately one hour away from the city of Vienna in the east of Austria. This wine region shares a border with Hungary. As a result of this, many wines from the Burgenland wine region are similar to Hungarian wines. Burgenland wine region is a long strip of land from the Danube River to the south of Austria. The wineries in Burgenland are famous for their particular style of architecture known as ‘Wine Architecture’.
Pairing and Cellaring