page_title: Blaufränkisch
section_title: Wines and food pairings
hierarchical_section_title: Blaufränkisch / Wines and food pairings
caption_attribution_description: Deutsch: Trauben und Blätter der Rebsorte Lemberger, aufgenommen in Lehrensteinsfeld English: Grapes and leaves of the grape variety Lemberger, photographed in Lehrensteinsfeld
context_page_description: Blaufränkisch is a dark-skinned variety of grape used for red wine. Blaufränkisch, which is a late-ripening variety, produces red wines which are typically rich in tannin and may exhibit a pronounced spicy character.
  The grape is grown across Central Europe, including Austria, Czech Republic, Germany, Slovakia, Croatia, Serbia, Slovenia, and Italy. In Hungary the grape is called Kékfrankos and is grown in a number of wine regions including Sopron, Villány, Szekszárd, and Eger. It has been called "the Pinot noir of the East" because of its spread and reputation in Eastern Europe. In America the grape is also known as Lemberger, Blauer Limberger or Blue Limberger and grown in Idaho, Michigan, Pennsylvania, Washington state, Michigan, New Jersey, Idaho, New York, Colorado, Ohio, Virginia. and California,
  DNA profiling has shown that Blaufränkisch is a cross between Gouais blanc and Blaue Zimmettraube. Historical ampelographic sources have provided very solid evidence that the geographic area of origin of the variety is Lower Styria.
context_section_description: Blaufränkisch wines have aromas of dark ripe cherries and dark berries, are spicy, have medium tannin levels and sometimes very good acidity. Young wines are deeply fruity and become more velvety, supple and complex with age.
  According to wine expert Oz Clarke, well made examples of Blaufränkisch will have notes of red currants and blackberry fruit. The grape does have the potential to have high tannins and acidity levels which can be moderated by harvest decisions and some oak aging. However, Clarke notes that wines from Blaufränkisch can take on too much oak flavoring and come across as excessively oaky. When blended with other varieties, Blaufränkisch often contributes acidity and structure to the blend.
  In food and wine pairings, Blaufränkisch/Lemberger are often paired with lamb dishes and grilled meats.
caption: Wines made from Blaufränkisch are often characterized by berry fruit flavors and peppery spice notes.
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