Blauburgunder vs Pinot Noir

The tradition of Pinot Noir in Austria has been long-standing since the 14th century when Cistercian monks brought the vines to Mönchhof.

However, the warmer climate in zones like Gols means that the vines require protection from excessive sun exposure or deleafing. While Austria’s Pinot Noir may differ from Burgundy‘s due to the unique growing conditions, the long tradition and dedication to the grape variety have produced excellent wines that are worth exploring.

Blauburgunder and Pinot Noir are the same grape variety. However, there may be some subtle differences in style and flavor between wines made in different regions.

Blauburgunder is Pinot Noir

Pinot Noir, also called Blauer Spätburgunder or Blauburgunder in Austria, is a cross between Schwarzriesling and Traminer. Starting from Burgundy, Pinot Noir has conquered the entire world and is present in almost all wine regions of Austria.

The grape variety requires early and high-quality situations with deep and well-watered warm soils. It is particularly sensitive to botrytis, late frost and chlorosis. It is mostly present in Kamptal and Thermenregion where it produces elegant wines too.

However, Saint-Laurent is  better suited to Austrian conditions, since it never ripens to very high sugar levels and easier to balance .

What does Blauburgunder taste like?

Blauburgunder has a range of aromas from red fruits (strawberry, raspberry, sour cherry) to forest humus and dried plums. It has low tannins and is usually a light-coloured wine.

The best wines have a long ageing potential.

What to eat with Blauburgunder?

Blauburgunder, or Pinot Noir, pairs well with a variety of foods due to its medium-bodied, fruit-forward character and relatively low tannins. Here are some food pairing suggestions to enhance your Blauburgunder wine experience:

1. Roasted Poultry: The subtle fruit flavors of Blauburgunder pair well with roasted chicken, turkey, and duck. The light tannins in the wine complement the rich flavors of the meat.
2. Pork: Blauburgunder is a good match for pork dishes, including roasted pork loin, pork chops, and ham. The wine’s acidity helps cut through the fat in the meat, while the fruit flavors complement the sweetness of the pork.
3. Mushroom Dishes: Pinot Noir pairs well with earthy flavors, making it a good match for mushroom-based dishes such as mushroom risotto or mushroom stroganoff.
4. Grilled Salmon: The light to medium tannins in Blauburgunder make it a good pairing for grilled salmon or other fatty fish. The fruit flavors in the wine complement the flavors of the fish, while the acidity helps cut through the richness of the fish.
5. Soft Cheeses: Blauburgunder pairs well with soft, creamy cheeses such as brie and camembert. The light tannins and fruit flavors in the wine balance the richness of the cheese.
6. Charcuterie: Blauburgunder pairs well with a charcuterie board, including cured meats such as prosciutto, salami, and chorizo. The wine’s acidity and fruit flavors complement the savory flavors of the meats.

Overall, Blauburgunder or Pinot Noir is a versatile wine that pairs well with a wide range of foods. When pairing food with Blauburgunder, consider the wine’s fruit flavors, acidity, and light tannins, and look for dishes that complement these characteristics.

Conclusion : Blauburgunder vs Pinot Noir

While Blauburgunder and Pinot Noir are the same grape variety, there may be some subtle differences in style and flavor between wines made in different regions.

For example, Pinot Noir from Burgundy, France, is often considered the benchmark for the variety and is known for its distinctive terroir-driven flavors. Pinot Noir from the New World, such as California or New Zealand, may have a more fruit-forward style.

Overall, Blauburgunder and Pinot Noir are the same grape variety, but the name difference highlights the grape’s global presence and regional variations in winemaking style and flavor.