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Saying "Blaufränkisch" is more challenging than sipping it: Soft tannins and juicy acidity make this supple, cherry-driven red exceptionally easy to drink.
What You Need To Know
It's probably inevitable that once Austria's delicious white wines (like Grüner Veltliner and Riesling) became better known that U.S. sommeliers would move on to championing its still-obscure reds. Not just because sommeliers are notorious trend-hunters, but because wines made from grapes like Blaufränkisch and Zweigelt are terrifically food-friendly, with loads of soft berry flavors and refreshing acidity. Blaufränkisch combines the freshness of a Beaujolais with the spiciness of Zinfandel, without Zin's high alcohol--making it perfect alongside the kind of spicy and tangy flavors that can kill a lot of reds. This example comes from a tiny, family-owned estate in Burgenland, a region south of Vienna that's responsible for most of the best Blaufränkisch. Vintner Günter Triebaumer's family traces its roots here to 1691. He and his wife Regina farm their 40 acres of vines organically. Their entry-level Trie cuvée makes a great introduction to the grape.
Pretty red berry notes with an earthy edge.
Easygoing cherry flavors with svelte tannins and a light floral note reminiscent of Earl Grey tea.
Cellar temperature--the bottle should be cool to the touch. Or chill 10 minutes before serving.
Zippy poultry, pork and duck dishes, especially with green herbs or a bit of spice.