Beverage
Blaufränkisch
Blaufränkisch is Central Europe’s spicy, dark-fruited red—black cherry, blackberry, white pepper, and firm yet fine tannin with lively acid, especially from Burgenland and Hungarian sites (as Kékfrankos). It can be elegant or powerful depending on yield and oak; quality bottles age well and pair like a structured cool-climate red. The name signals “blue Frankish” heritage across the former Habsburg wine map. In the kitchen, Blaufränkisch suits goulash, roast pork, mushrooms, and smoked meats of Austrian and Hungarian tables; acid keeps sauces bright through reduction. Deglaze steak and game pans; the peppery edge complements paprika and caraway. Prefer dry, balanced bottles over over-extracted oak monsters for everyday cooking.
Also known as: Blaufränkisch, Kékfrankos, Lemberger, Frankovka
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History
Blaufränkisch was established across Austrian and neighbouring Central European vineyards as a quality dark red.
As Kékfrankos, the variety became a cornerstone of Hungarian red wine regions.
Burgenland quality revolution elevated Blaufränkisch to Austria’s leading serious red.