In honor of Austrian Wine Month in NYC (Oct. 25th-Nov. 22nd,) I’m starting a series called “Austrian Wine Fact of the Day.” This series will include one varietal, region or wine making style per post in reference to Austrian wine.
Let’s start out with something simple: The Varietal Blaufränkisch.
Blaufränkisch is characterized as having notes of blackberry, cherry and cinnamon spice with great acidity and medium tannins.
Blaufränkisch is deep in fruit in youth, but develops more complex aromas and texture with aging; often vinified in small oak barrels.
This grape takes on distinct characteristics from the terroir. For example, in Mittelburgenland DAC, located in the Burgenland region next to Hungary, Blaufränkisch tastes of wild berries. In Eisenberg, located in Südburgenland of the Burgenland region, Blaufränkisch taste of mineral-based, spicy flavoring. Both Mittelburgenland and Südburgenland are known as the “Blaufränkischland,” but this grape can also be found in lower parts of Austria.
Blaufränkisch is the perfect grape for the fall weather. The spicy, fruity characteristics of the grape are great company for roast turkey – just in time for Thanksgiving!