Blaufränkisch

  (blouw-FRANN-keesh)
Synonyms: Blaufraenkisch, Frankovka, Lemberger, Limberger, Blauer Limberger, Frankovka modrà, Modra frankinja, Kékfrankos, Kekrankos, blue Frankish

Wine Name: Blaufränkisch, Blaufraenkisch, Lemberger, Limberger, Kekrankos, Blue Frank

Background: Blaufränkisch is a grape that makes a light weight, Pinot Noir-like wine. It has high acidicty and red berry flavors like Pinot Noir. The amount of tannins seems to be variable. It is grown mostly in Austria but also in many of the slavic countries.

Classic Brands and Sources: Feiler-Artinger, Albert Gesellmann, Gernot Heinrich, Kollwentz, Nittnaus, Ernst Triebaumer (Austria); Hogue, Steele, Thurston-Wolf, Kiona (USA)

Characteristics:

Style #1 – typical

Body – medium (-)

Acidity – medium (+)

Sweetness – dry

Tannins – medium to high


Wine and food pairing guidelines:
Pairs well with lighter meats with acidic sauces or vinegar marinated and tomato-based pastas

Foods and Entrees that usually pair:
Goes with fish, shellfish, chicken, veal, pork and pasta with wine, tomato or vinegar-based sauces

Cheese Pairings:
Epiosses, Feta (sheep’s milk), goat cheese, Gouda, Majorero (Spanish hard goat cheese) Mahon, Bucheron (French goat cheese), dry Jack cheese, cream cheese, Gouda, Neufchatel, Pont-L’Eveque, Raclette, Reblochon, Roquefort, Saint-Nectare,Vacherin