Know the Aliases
Blaufränkisch, Lemberger, and Kékfrankos are one grape, so check all three on shelves.
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Grape Varieties
Austria's great red grape tastes like a cross between Pinot Noir and Syrah: dark fruit, black pepper, and lively freshness. Here is how to find and enjoy it.
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Blaufränkisch wine combines dark fruit with a spicy, savory edge. Expect black cherry, blackberry, and dark plum, often with black pepper, cinnamon, and a hint of violets. Many bottles also show a crunchy, almost stony minerality and savory notes of earth and forest floor. The structure is what makes it special. Acidity is high, so the wine tastes bright and juicy and never heavy, even when it is dark and full. Tannins are noticeable but usually fine-grained rather than rough. Body ranges from medium for fresh, unoaked styles to full for concentrated wines from top sites. Lighter bottles feel a bit like a peppery Pinot Noir; bigger ones remind many people of northern Rhône Syrah. Oak aging, often in large neutral casks rather than new barrels, adds subtle spice without hiding the fruit. Good Blaufränkisch can age well, picking up savory, earthy complexity over a decade.
Austria is the grape’s modern home, especially Burgenland in the east, near the Hungarian border. Mittelburgenland is so devoted to it that locals nickname it “Blaufränkischland,” and its wines are dark, juicy, and structured. Leithaberg, on limestone and schist slopes near Lake Neusiedl, makes more mineral, elegant versions, and Eisenberg in the south is known for spicy, iron-tinged wines. In Hungary, the grape is called Kékfrankos and grows widely, including around Sopron and in Eger, where it is a key part of the red blend Egri Bikavér. Germany calls it Lemberger, and it is popular in Württemberg. In the United States, it appears as both Lemberger and Blaufränkisch in Washington’s Columbia Valley and New York’s Finger Lakes, where cool nights keep its acidity bright. Cooler sites give a fresher, peppery style; warmer ones give riper, rounder fruit.
Serve Blaufränkisch at 58–62°F, a little cooler than room temperature. About 20 minutes in the fridge works for most bottles. That slight chill makes its acidity feel refreshing and keeps the pepper and fruit in balance. Our serving temperature guide has a full chart if you want to compare styles. Use a medium to large red wine glass; a Burgundy-style bowl works well for lighter, more aromatic versions. Fresh, young everyday bottles do not need decanting. Concentrated single-vineyard wines from Mittelburgenland, Leithaberg, or Eisenberg are a different story: give them 30 to 60 minutes in a decanter, and you will notice the fruit and spice open up. Leftovers keep well for two to three days with the cork in, and the wine’s high acidity helps it stay fresh.
Blaufränkisch wine is one of the most food-friendly reds you can buy, thanks to its high acidity and moderate tannin. Central European cooking is the natural match. Roast pork with crackling, pork schnitzel, and pork belly all love its freshness; see our wine with pork page for more. Hungarian goulash and paprika-spiced stews pick up the wine’s peppery side. Roast duck and goose are classic in Austria, and the wine’s acidity slices through the fat; our wine with duck page explains why. Game such as venison or wild boar works with fuller, oak-aged bottles. Lighter styles go well with grilled sausages, burgers, mushroom dishes, and even pizza. Semi-hard cheeses such as Gruyère or aged Gouda are excellent alongside. It is less suited to delicate fish or very spicy food.
Start close to home with Zweigelt, Austria’s most planted red grape and Blaufränkisch’s offspring, a cross with St. Laurent. Zweigelt is lighter, softer, and juicier, a fun contrast. If you like Blaufränkisch’s pepper and dark fruit, try northern Rhône Syrah from cooler sites. Cabernet Franc from the Loire Valley shares its bright acidity, medium body, and savory, herbal edge. Pinot Noir lovers will appreciate lighter Blaufränkisch, and Blaufränkisch fans often enjoy Cru Beaujolais made from Gamay. On the white side, pair a bottle with Austria’s signature white, Grüner Veltliner, to get to know the country’s wine style; both share that crisp, peppery character.
Learn the names first: Blaufränkisch, Lemberger, and Kékfrankos are the same grape. For Austrian bottles, look for the regional names Mittelburgenland DAC, Leithaberg DAC, or Eisenberg DAC. DAC is Austria’s system of regional quality labels. Labels marked Reserve or Ried (single vineyard) usually mean a more concentrated, age-worthy wine. A fresh entry-level Blaufränkisch often costs $15 to $25, while single-vineyard bottles run higher but are still a bargain compared with similar-quality Burgundy or Rhône. Hungarian Kékfrankos is often a great value. If you see an Austrian red blend, there is a good chance Blaufränkisch plays a leading role. Check the vintage too: drink everyday bottles within three to five years and keep top ones longer.
| Region | Style | What to Expect |
|---|---|---|
| Mittelburgenland, Austria | Dark and juicy | Black cherry, spice, firm structure |
| Leithaberg, Austria | Mineral and elegant | Red and black fruit, stony, bright acidity |
| Eisenberg, Austria | Spicy and savory | Dark fruit, pepper, earthy, iron-tinged notes |
| Hungary (Kékfrankos) | Fruity, often great value | Plum, sour cherry, peppery finish |
| Germany (Lemberger) | Lighter, fresh | Red cherry, gentle tannin, easy drinking |
| Washington and New York | Bright, fruit-forward | Juicy berries, pepper, crisp acidity |
Blaufränkisch, Lemberger, and Kékfrankos are one grape, so check all three on shelves.
Around 58–62°F keeps its acidity juicy and its pepper notes vivid.
Roast pork, sausages, and schnitzel are its classic Austrian partners.
Learn Your Taste
Answer a few simple questions and discover styles that fit your palate.
Take the Wine QuizYes. Lemberger is the German and common American name for Blaufränkisch. In Hungary the same grape is called Kékfrankos. The wines can differ in style by region, but the grape is identical.
Blaufränkisch is almost always made as a dry red. Its ripe dark fruit and spice can feel generous, but there is little or no sugar left in typical bottles. Its high acidity makes it taste even crisper.
Blaufränkisch is darker, spicier, and more tannic, with black cherry and pepper. Pinot Noir is paler and silkier, with red fruit and earthy notes. Both have bright acidity and are very food-friendly.
Say it "blau-FRANK-ish," with "blau" rhyming with "now." The name means "blue Frankish" in German, pointing to its dark blue skins and the old Frankish name for quality grapes.
Somewhat. Both have dark fruit and black pepper, and fuller Blaufränkisch can resemble cool-climate Syrah. Blaufränkisch usually has higher acidity, a more medium body, and a fresher, more mineral feel.
Good examples do. Top single-vineyard Blaufränkisch can improve for ten years or more, gaining earthy, savory complexity. Fresh, entry-level Austrian bottles and Hungarian Kékfrankos usually taste best while young and peppery, within a few years of harvest.
