Is Blaufränkisch sweet?

Blaufränkisch was first documented in the 18th century in Austria, while in Germany it appeared later under the names Lemberger or Limberger, deriving from the town of Limberg (now Maissau) in northern Austria.

In Hungary, it goes by the name Kékfrankos. This ancient indigenous grape variety is a result of crossing Blaue Zimmerttraube and Weisser Heunisch.

Blaufränkisch has been used as a parent grape for new Austrian varieties, including Zweigelt, Blauburger, Roesler, and Rathay.

It has also been used in crosses by grape selection institutes abroad.

Blaufränkisch is mainly grown in the northern, central, and southern regions of Burgenland, as well as in the eastern regions of Lower Austria.

Blaufränkisch is a type of red wine that’s usually not sweet but has a rich, tangy taste. Sometimes it can have hints of fruit or flowers. However, some winemakers make it a bit sweeter. If you like sweet wines, Blaufränkisch might not be your top pick. But if you enjoy bold, dry red wines, it could be perfect for you. And there are exceptions like Weingut Ewald Gabriel, who make it sweeter.

What is Blaufränkisch?

Blaufränkisch is a late-ripening grape requires warm, thick soils similar to Cabernet Sauvignon in Bordeaux, and its thick skin makes it resistant to diseases and rot.

Like Riesling, Blaufränkisch is highly influenced by the soil it grows in, producing different wine styles depending on whether it is grown in the limestone of Leithaberg or the rich deep soils of Mittelburgenland. Wines from Leithaberg are known for their elegance, while those from Mittelburgenland are full-bodied and spicy. Blaufränkisch wines from Südburgenland are refined, while those from Carnuntum, which has a cooler climate, exhibit red fruit aromas.

In the past, Blaufränkisch wines were heavily oaked and concentrated, similar to Bordeaux wines. However, modern consumers prefer more drinkable wines that are balanced and less oaky. As a result, Blaufränkisch wines are now typically vinified simply and rounded out with aging in large casks, resulting in fruity wines with aging potential. These wines usually feature black fruit aromas and bold flavors.

How is a sweet wine made?

When it comes to sweet wines, there are four main ways in which they can be made.

The first method involves using concentrated grape sugars, which means that the sugar levels are so high that it becomes impossible for the yeast to eat all the sugar during fermentation. This is the method used for the famous Hungarian wine, Tokaj Aszù.

Another way to make sweet wines is by removing the yeast, as is done for some Zinfandel wines in California.

A third method is to kill the yeast by adding alcohol, which is called fortification and is used for the production of Port wine in Portugal.

Finally, sweetness can also be added to a dry wine by either adding sugars that come from grapes or by blending dry wine with sweet wine.

Is Blaufränkisch sweet?

Blaufränkisch is a red wine grape variety that is typically dry, with medium to full body, and high acidity. While some Blaufränkisch wines can have fruity or floral notes, they are generally not sweet.

However, as with most wines, there are variations in winemaking techniques that can produce different styles, so it is possible to find Blaufränkisch wines with a slightly sweeter taste.

In general, if you prefer a sweet wine, Blaufränkisch may not be the best choice, but if you enjoy dry red wines with bold flavors, then Blaufränkisch could be a great option.

However, some may choose to make it sweet such as Weingut Ewald Gabriel

Conclusion : Is Blaufränkisch sweet?

Blaufränkisch is a grape variety. Wines from Blaufränkisch are generally dry although some wineries choose to make a sweet version.

The typical bouquet of Blaufränkisch is dominated by pronounced aromas of blueberries or cherries and has a characteristic full-bodied acidity. This grape variety can produce great wines with a dense structure and marked tannins, which are often lively when the wine is young, but develop soft facets when the wine has sufficient maturity.

Full-bodied wines have an excellent potential for aging.