{"version":"1.0","provider_name":"Diane Wine Voyage","provider_url":"https:\/\/dianewinevoyage.com\/fr","author_name":"Diane","author_url":"https:\/\/dianewinevoyage.com\/fr\/author\/mademoiselle\/","title":"Blaufr\u00e4nkisch Aging Potential: What To Expect - Diane Wine Voyage","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"v2aD5pYMuU\"><a href=\"https:\/\/dianewinevoyage.com\/fr\/blaufrnkisch-aging-potential-what-to-expect\/\">Potentiel de vieillissement du Blaufr\u00e4nkisch\u00a0: \u00e0 quoi s&#039;attendre<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/dianewinevoyage.com\/fr\/blaufrnkisch-aging-potential-what-to-expect\/embed\/#?secret=v2aD5pYMuU\" width=\"600\" height=\"338\" title=\"\u00ab\u00a0Blaufr\u00e4nkisch Aging Potential: What To Expect\u00a0\u00bb &#8212; Diane Wine Voyage\" data-secret=\"v2aD5pYMuU\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script type=\"text\/javascript\">\n\/* <![CDATA[ *\/\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/dianewinevoyage.com\/wp-includes\/js\/wp-embed.min.js\n\/* ]]> *\/\n<\/script>","thumbnail_url":"https:\/\/dianewinevoyage.com\/wp-content\/uploads\/2024\/03\/Blaufrankisch-Aging-Potential-What-To-Expect.jpg","thumbnail_width":1280,"thumbnail_height":720,"description":"as Jancis Robinson states in her article on the future of Blaufr\u00e4nkisch. However, other producers decide to exploit the full aging potential of Blaufr\u00e4nkisch, such as Ernst Triebaumer with his 1986 Blaufr\u00e4nkisch, still in good shape in 2023. Another example is Roland Velich, who decided to devote his new Moric label to varietal, terroir-driven Blaufr\u00e4nkisch, launching it with the 2001 vintage and making increasingly complex, expressive examples, often from very old vines, every year since. What can we expect with such wines? Let&#8217;s talk about Blaufr\u00e4nkisch aging potential! Blaufr\u00e4nkisch, a renowned red wine grape native to Austria and also known as K\u00e9kfrankos in Hungary, produces full-bodied wines with high acidity, with flavors of dark fruit, spice, and earth. With age, these wines develop secondary aromas of leather, tobacco, and forest floor, akin to Burgundy wines in complexity and longevity. Factors like grape ripeness, vineyard location, and winemaking techniques influence their aging potential. Cellaring Blaufr\u00e4nkisch wines, especially those from reputable producers and vineyards, in a cool, dark environment allows them to evolve gracefully, reaching their full potential after at least 5-10 years, with some exceptional bottles aging well for decades. Table of contents Blaufr\u00e4nkisch: A Grape with Great Aging Potential Factors Influencing Blaufr\u00e4nkisch Aging Potential The Aging Process How Long to Age Blaufr\u00e4nkisch Tips for Cellaring Blaufr\u00e4nkisch Conclusion: Blaufr\u00e4nkisch aging potential: What to expect Blaufr\u00e4nkisch: A Grape with Great Aging Potential Blaufr\u00e4nkisch is a red wine grape variety native to Austria, where it is known as one of the country&#8217;s signature grape. It is also grown in neighboring Hungary, where it is called K\u00e9kfrankos. Blaufr\u00e4nkisch wines are typically full-bodied and high in acidity, with flavors of dark fruit, spice, and earth. With age, Blaufr\u00e4nkisch wines can develop secondary aromas and flavors of leather, tobacco, and forest floor. Blaufr\u00e4nkisch wines have excellent aging potential. In fact, they are often compared to Burgundy wines in terms of their longevity and complexity. In a 2022 article for Wine Enthusiast, wine critic Roger Voss wrote the following about Blaufr\u00e4nkisch: &#8220;Blaufr\u00e4nkisch is a red wine grape that is native to Austria and Hungary. It is known for its ability to produce wines with great aging potential. In fact, some experts have compared Blaufr\u00e4nkisch to Pinot Noir in terms of its longevity and complexity.&#8221; I was often asked the difference between Blaufr\u00e4nkisch and Pinot Noir, so much that I wrote a whole post about it! &gt;&gt; What is the difference between Blaufr\u00e4nkisch and Pinot Noir? &lt;&lt; With proper cellaring, Blaufr\u00e4nkisch wines can age for decades. Factors Influencing Blaufr\u00e4nkisch Aging Potential The aging potential of Blaufr\u00e4nkisch wines is influenced by a variety of factors. Of course, it all starts with the grape! Well-ripened Blaufr\u00e4nkisch grapes will produce wines with higher acidity and tannins, which are both important for aging. 1) Tannins are naturally occurring compounds found in grape skins, seeds, and stems. They are responsible for the astringent sensation that you experience when drinking young red wines. Tannins also play an important role in wine aging. Over time, tannins polymerize, which means that small tannin molecules attach to each other to form larger molecules. These larger molecules are less astringent and give wine a more mellow texture. Additionally, tannins can react with other compounds in wine, such as proteins and polysaccharides, to form precipitates. These precipitates fall out of solution, which helps to clarify the wine and reduce bitterness. As a result of these processes, tannins play a vital role in the development of complex flavors and aromas in aged wines. They also help to protect the wine from oxidation, which can lead to spoilage. Here is an analogy to help explain how tannins change with age: Imagine a room full of people. Each person represents a tannin molecule. At first, the people are all scattered around the room and bumping into each other. This represents the astringency of young red wines. Over time, the people start to come together and form groups. These groups represent polymerized tannins. Polymerized tannins are less astringent and give wine a more mellow texture. Additionally, some of the people may start to leave the room and go to other rooms. This represents the removal of tannins from wine through precipitation. As a result of these processes, the room becomes less crowded and more organized. This is similar to how the flavor profile of a wine changes with age. Aged wines have more complex flavors and aromas, and they are less astringent. Tannins are a key component of wine aging, and they play an important role in the development of complex flavors and aromas. Aged wines with well-integrated tannins are often described as having a &#8220;velvety&#8221; texture. 2) Acidity is also one of the most important factors in wine aging. High-acid wines are more resistant to oxidation, which is a chemical process that can cause wine to spoil. Oxidation can make wine taste flat, brown, and even vinegary. Acidity also helps to preserve the fruit flavors and aromas in wine. As wine ages, the fruit flavors can fade. However, high-acid wines tend to retain their fruit flavors better than low-acid wines. In addition, acidity helps to balance the sweetness and tannins in wine. Sweetness and tannins can mask the other flavors in wine, making it difficult to taste the complex aromas. However, acidity helps to bring out all of the flavors in a wine, creating a more balanced and complex flavor profile. Here is a more detailed explanation of how acidity prevents bacteria from spoiling wine: Bacteria need a certain pH level in order to survive and thrive. Wine with high acidity has a low pH level, which makes it an inhospitable environment for bacteria. When bacteria encounter a low pH environment, they will try to neutralize the acid by releasing ammonia. Ammonia is a toxic compound that can spoil wine. However, high-acid wines have enough acidity to neutralize the ammonia released by bacteria, preventing them from spoiling the wine. Concerning the vineyard location, Blaufr\u00e4nkisch vines grown in cooler climates tend to produce wines with higher acidity and tannins, which are more age-worthy. Winemaking decisions such as fermentation temperature, maceration time, and oak aging can also affect the wine&#8217;s aging potential. 1) Fermentation temperature has a significant impact on the extraction of tannins and other flavor compounds from the grape skins. Higher fermentation temperatures tend to extract more tannins, which can give the wine more structure and aging potential. However, too high of a fermentation temperature can also extract harsh tannins and other undesirable compounds. Thick skins, such as Blaufr\u00e4nkisch, benefit from higher fermentation temperatures, which helps to extract the tannins that give these wines their structure and aging potential. 2) Maceration time is the amount of time that the grape skins and other solids are left in contact with the juice during fermentation. Longer maceration times tend to extract more tannins and other flavor compounds from the grape skins, which can give the wine more structure and aging potential. However, too long of a maceration time can also extract harsh tannins and other undesirable compounds. 3) Oak aging can add complexity and structure to wine, and it can also help to soften tannins. However, over-oaking can mask the fruit flavors and aromas of the wine, and it can also add undesirable flavors, such as vanilla and coconut. The Aging Process During the aging process, Blaufr\u00e4nkisch wines undergo a number of changes. The tannins soften and mellow, the acidity remains relatively stable, and the fruit flavors become more subdued. This is because the fruit compounds break down over time. However, the fruit flavors do not disappear entirely. Even in very old wines, it is still possible to detect hints of the original fruit flavors. One reason why fruit flavors become subdued with age is because of oxidation. Oxidation is a chemical process that can occur when wine is exposed to oxygen. Oxidation can break down the fruit compounds in wine, resulting in a loss of fruit flavor. Another reason why fruit flavors become subdued with age is because of polymerization. Polymerization is a process in which small molecules combine to form larger molecules. Fruit compounds can polymerize with other compounds in wine, such as tannins. This polymerization can make the fruit compounds less volatile, which means that they are less likely to release aromas and flavors. As wine ages, it develops complex secondary and tertiary flavors and aromas, such as leather, tobacco, forest floor, truffle, mushroom, and game. Over time, the compounds in wine can react with each other to form new compounds. These new compounds can contribute to the development of secondary and tertiary flavors and aromas. If the wine is aged in oak barrels, the wood can contribute to the development of secondary and tertiary flavors and aromas. Oak can add flavors such as vanilla, caramel, and toast to wine. Over time, some of the water in wine evaporates. This can concentrate the remaining compounds in wine, which can lead to the development of more intense flavors and aromas. How Long to Age Blaufr\u00e4nkisch The length of time that a Blaufr\u00e4nkisch wine can be aged depends on a number of factors, including the quality of the wine, the winemaking techniques used, and the storage conditions. However, most Blaufr\u00e4nkisch wines will benefit from at least 5-10 years of aging. Some Blaufr\u00e4nkisch wines can be aged for 20 years or more. For example, the Jancis Robinson article mentions a Ernst Triebaumer\u2019s 1986 Blaufr\u00e4nkisch, still in good shape, in 2023. Here are some general guidelines for aging Blaufr\u00e4nkisch wines: Young Blaufr\u00e4nkisch wines (1-3 years old): Young Blaufr\u00e4nkisch wines are typically full-bodied and high in acidity, with flavors of dark fruit, spice, and earth. These wines are often approachable in their youth, but they can also benefit from a few years of aging. For example, Blaufr\u00e4nkisch from Burgenland are typically light-bodied and fruity, with flavors of red cherry, plum, and spice. They are often approachable in their youth and do not need to be aged. Some examples are 2022 Weingut Gsellmann Blaufr\u00e4nkisch Burgenland, 2022 Weingut Alois Kracher Blaufr\u00e4nkisch Eisenberg , 2022 Weingut Paul Achs Blaufr\u00e4nkisch Leithaberg Mid-term aged Blaufr\u00e4nkisch wines (4-10 years old): As Blaufr\u00e4nkisch wines age, the tannins soften and the fruit flavors become more subdued. Complex secondary and tertiary flavors and aromas, such as leather, tobacco, and forest floor, begin to develop. Mid-term aged Blaufr\u00e4nkisch wines are typically drinking well and offer a good balance of fruit, acidity, and tannins. Some examples are : 1) Blaufr\u00e4nkisch Mittelburgenland are typically full-bodied and structured, with high acidity and tannins. They benefit from a few years of aging, which allows the tannins to soften and the flavors to develop. 2) Old vine Blaufr\u00e4nkisch wines are typically more concentrated and complex than wines from younger vines. They can benefit from several years of aging. 3) Blaufr\u00e4nkisch wines from top producers are typically well-made and have the potential to age for many years. 2020 Weingut Moric Blaufr\u00e4nkisch Mittelburgenland ; 2019 Weingut Leth Blaufr\u00e4nkisch Reserve and 2018 Weingut Franz Weninger Blaufr\u00e4nkisch are mid-term ages Blaufr\u00e4nkisch wines Long-term aged Blaufr\u00e4nkisch wines (11+ years old): Long-term aged Blaufr\u00e4nkisch wines have fully integrated tannins and complex secondary and tertiary flavors and aromas. These wines are often at their peak of maturity, but they can also be cellared for many years to come. Some examples are : 1) Blaufr\u00e4nkisch wines from top producers from great vintages have the potential to age for decades. These wines are typically very concentrated and complex, with well-integrated tannins and acidity 2) Blaufr\u00e4nkisch Eisenberg wines are typically more structured than Blaufr\u00e4nkisch Burgenland wines, with higher acidity and tannins. They can benefit from a few years of aging, but they can also be enjoyed young 3) Blaufr\u00e4nkisch Leithaberg wines are typically medium-bodied and balanced, with flavors of dark fruit, spice, and earth. They can be enjoyed young or aged for a few years. Some examples are 2016 Weingut Hans Igler Blaufr\u00e4nkisch Riedenwein, 2015 Weingut Pittnauer Blaufr\u00e4nkisch Grosse Reserve and 2014 Weingut Alois Kracher Blaufr\u00e4nkisch Trockenbeerenauslese are long-term aged Blaufr\u00e4nkisch..."}