Blaufränkisch’s roots run deep in the former Austro-Hungarian Empire. Researchers trace its origins to Lower Styria (today’s Slovenia) and nearby Austria, where the grape was prized for its ability to ripen fully in cooler climates. In Hungary, it became a cornerstone of the celebrated Bikavér (“Bull’s Blood”) blends. Throughout the 20th century, committed producers in Burgenland, Austria, elevated Blaufränkisch to single-varietal stardom by emphasizing purity, local soils, and a fine balance between fruit and spice. Today, it’s recognized as one of Central Europe’s most expressive red grapes.
Blaufränkisch (Lemberger, Kékfrankos)
Region: Europe
Blaufränkisch, also known as Lemberger in Germany and Kékfrankos in Hungary, is a dark-skinned red grape celebrated in Austria, Hungary, and beyond. This variety yields vibrant, medium-bodied wines packed with brambly fruit, lively acidity, and a trademark note of spicy pepper. Blaufränkisch delivers both early-drinking charm and serious structure for aging—making it a darling of sommeliers and wine adventurers looking to explore Central European terroir.
Tasting Notes
Taste Profile
- Very Dry
- Medium Body
- Moderate Tannins
- High Acidity
- Approximately 13%
The History of Blaufränkisch (Lemberger, Kékfrankos)
FAQs About Blaufränkisch (Lemberger, Kékfrankos)
What food pairs best with Blaufränkisch?
It’s excellent with grilled sausages, roast duck, root vegetables, mushroom dishes, or paprika-laced Hungarian cuisine.
Where does Blaufränkisch grow best?
Burgenland in Austria and northern Hungary are considered top regions, but quality examples also come from Germany and Slovenia.
Is Blaufränkisch suitable for aging?
Yes—many Blaufränkisch wines age gracefully for 5–10 years, gaining complexity, earthy notes, and silky tannins.
What’s the difference between Blaufränkisch and Lemberger?
They are the same grape: “Blaufränkisch” is used in Austria and Central Europe, while “Lemberger” is common in Germany and the U.S.
Is Blaufränkisch typically oaked?
Styles vary. Some winemakers age it in neutral vessels to preserve purity, while others use oak for added depth and spice.