Blaufränkisch: the great red grape of Central Europe
Blaufränkisch is the red grape that defines Burgenland in eastern Austria, and under other names it is just as much at home across the borders. In Hungary it is called Kékfrankos, in Württemberg it is Lemberger (sometimes Limberger), and in the Czech Republic and Croatia it goes by Frankovka. DNA profiling shows it is a cross of Gouais Blanc and Blaue Zimmettraube, and historical sources point to Lower Styria, in today's Slovenia, as its likely home. In Austria it is the second most important red variety after Zweigelt, which is itself a 1922 crossing of Blaufränkisch and St. Laurent.
What Blaufränkisch wine tastes like
Blaufränkisch makes deeply coloured wine with dark fruit such as blackberry and dark cherry, a peppery, spicy edge and fresh, often high acidity. The tannins are firm without being heavy. The vine buds early and ripens late, so growers give it their warmest slopes. Pushed for yield it turns thin and green; from old vines on good sites it gives concentrated, mineral wines that can age for many years, turning from bright and fruity to velvety and complex. Fans of northern Rhône Syrah will find a lot to like in this red wine.
Burgenland, Sopron and Württemberg: where Blaufränkisch shines
Most of the Austrian bottles here come from Burgenland. Mittelburgenland is nicknamed Blaufränkischland because the grape covers more than half of its vineyards, and Mittelburgenland DAC was the first Austrian appellation created for a red wine. Further south, Eisenberg DAC is known for spicy, mineral Blaufränkisch from iron-rich soils, and Leithaberg DAC reds must contain at least 85 percent of the grape.
Roland Velich of Moric is the name most often linked to the grape's modern reputation. His wines from very old vines in Lutzmannsburg and Neckenmarkt, and the Jagini from Zagersdorf, show how fine and long Blaufränkisch can be. Claus Preisinger's Kalkstein and Judith Beck's Judith come from Gols near Lake Neusiedl, and Herrenhof-Lamprecht's Buchertberg Rot is a Styrian take. More from the country on our Austrian wine page.
In Hungary, Kékfrankos is one of the most planted grapes, important in Sopron and in the Egri Bikavér blend from Eger. Peter Wetzer farms small plots around Sopron, and bottles his Kékfrankos by site, including Blumenthal and Spern Steiner. In Germany, Lemberger is a Württemberg speciality: Weingut Heid makes it from the Fellbacher Goldberg and Lämmler sites, the latter as a Grosses Gewächs. Bodegas F. Schatz even grows Lemberger near Ronda in Andalusia for its Acinipo.
Blaufränkisch blends, rosé and food pairing
This page also includes wines where Blaufränkisch is part of a blend, as on our other grape pages. Around Gols, the growers of the Pannobile group make cuvées from the region's own grapes; Claus Preisinger's Pannobile blends Blaufränkisch with Zweigelt, and his Paradigma pairs it with Merlot. Judith Beck's Out and Moric Hausmarke Rot follow the same idea. Blaufränkisch also makes crisp, spicy rosé, such as Claus Preisinger's DOPE and the Rosé vom Opok from Maria & Sepp Muster in Styria.
At the table, fresh acidity and peppery fruit make Blaufränkisch a flexible food wine. Classic partners are lamb and grilled meat, and a young bottle is good with roast pork, duck or a paprika-rich goulash. Mature single-vineyard wines from Moric or Weingut Heid can take game and hard cheese.
Blaufränkisch FAQ
Is Blaufränkisch the same as Lemberger and Kékfrankos?
Yes. Lemberger and Limberger are the German names, Kékfrankos the Hungarian one and Frankovka the name used in the Czech Republic and Croatia. It is the same grape everywhere.
What is the difference between Blaufränkisch and Zweigelt?
Zweigelt is a child of Blaufränkisch and St. Laurent. It is softer and juicier, while Blaufränkisch has more acidity, firmer tannins and darker, spicier fruit, and usually ages longer.
Does Blaufränkisch age well?
The best ones do. Single-vineyard wines from old vines can develop for many years in the bottle, while everyday bottlings are made to drink young.
Is Blaufränkisch a light or full-bodied wine?
Usually medium-bodied, with more structure than its bright fruit suggests. Wines from warm, low-yielding sites are fuller and richer.