Unique Characteristics Of Blaufränkisch From Burgenland

Blaufränkisch from Burgenland is a distinctive and unique varietal that has captivated wine enthusiasts around the world… well at least it has me captivated!

If you’re completely new to Blaufränkisch, I suggest you check out my beginner’s guide. Otherwise, let me tell you all I know about Blaufränkisch so when you leave this post, you’ll be an expert too!

It is known for its bold fruit flavors, such as black cherry, plum, and blackberry. These flavors are often accompanied by notes of spice, minerality, and earth. This grape also has a wide range of aromas, including black pepper, cinnamon, nutmeg, tobacco, and violets. These aromas add complexity and depth to the wine. Blaufränkisch from Burgenland is typically medium to full-bodied with medium to firm tannins. This structure gives the wine a sense of elegance and balance.

That’s for the basics.

But Blaufränkisch, just like Riesling, adapts to the terroir. It will express itself differently depending on where it’s grown.

And Burgenland has a large variety of vineyards, each with its own unique climate, soil, and elevation.

So, these differences in terroir are reflected in the wines, which can range from light and fruity to bold and robust.

This means, with Blaufränkisch, you’ll get :

• A diversity of styles: Blaufränkisch from Burgenland can be made in a variety of styles, from light and fruity to bold and robust. This diversity of styles allows you to find a Blaufränkisch that suits your individual taste preferences.
• A unique expression of terroir: Blaufränkisch from Burgenland is a great way to experience the unique terroir of the region. The wines reflect the diversity of vineyard sites in Burgenland, each with its own unique characteristics.
• A hidden gem: Blaufränkisch is still a relatively unknown grape variety outside of Austria, but it is quickly gaining popularity around the world.

Flavor Profiles of Burgenland Blaufränkisch

Blaufränkisch is renowned for its diverse flavor spectrum, spanning from dark and fruity to spicy and earthy.

The specific taste of Blaufränkisch wines is influenced by factors like the region of cultivation (or terroir) and also the winemaker’s style, and oak aging.

While flavors vary, some general characteristics prevail in most Blaufränkisch wines. Let me give you some pointers for your next Blaufränkisch tasting.

Fruit:
Blaufränkisch wines boast rich fruit flavors, ranging from dark and jammy to bright and red fruit-driven. Common fruit notes include black cherry, plum, blackberry, raspberry, strawberry, and cranberry.

Spice:
Known for their spiciness, Blaufränkisch wines feature black pepper, clove, nutmeg, and allspice as prominent spices. This spice complexity is often attributed to the grape’s thick skin.

Acidity:
Typically high in acidity, Blaufränkisch wines offer a refreshing finish that balances the richness of fruit flavors.

Tannins:
Moderate to high tannins provide structure and body to Blaufränkisch wines. Tannins can be soft and velvety or more firm and grippy, depending on factors like the region, winemaker’s style, and oak aging.

Here are a few examples of Blaufränkisch wines from Burgenland that represent the spectrum of styles:

• Light and fruity: Blaufränkisch Classic from Weingut Heinrich; Nittnaus Blaufränkisch Leithaberg ; Jalits Blaufränkisch Classic.
• Bold and robust: Moric Blaufränkisch Lutzmannsburg Alte Reben ; Prieler Blaufränkisch Goldberg ; Wachter-Wiesler Blaufränkisch Eisenberg Alte Reben
• Elegant and refined: Umathum Blaufränkisch Ried Hallebühl ; Ernst Triebaumer Blaufränkisch Mariental ; Gesellmann Blaufränkisch Siglos.

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Terroir Influence on Blaufränkisch

So, remember : the specific taste of Blaufränkisch wines is influenced by factors like the region of cultivation (or terroir) and also the winemaker’s style, and oak aging.

Let’s start by terroir and we’ll tackle the winemaker’s influence in a next paragraph.

Burgenland has one of Austria’s most diverse terroirs, and this explains the diversity in the expression of Blaufränkisch wines.

Concerning the soils, some areas feature limestone-rich soils, while others are characterized by clay or sandy soils.

The soil composition in a vineyard profoundly influences the wine’s taste—limestone imparts minerality and acidity, clay yields fuller-bodied wines, and sandy soils result in lighter-bodied wines with vibrant red fruit flavors.

Burgenland’s climate is equally varied. The northern part experiences cooler temperatures and a shorter growing season, whereas the southern part enjoys warmer conditions and an extended growing season.

Wines from higher altitudes have high acidity and delicate flavors, whereas those from lower altitudes have lower acidity and more pronounced ripe fruit flavors.

Here’s a brief overview of the diverse terroirs within Burgenland:

Leithaberg

Situated in the northern part of Burgenland, the Leithaberg region is recognized for its limestone-rich soils and cool climate. This creates an optimal microclimate for Blaufränkisch grapes, allowing for slow ripening and the development of intricate flavors.

Blaufränkisch wines from Leithaberg have dark fruit and spices aromas, and minerality. These are usually my favourite!

Neusiedlersee

Located in the eastern part of Burgenland, the Neusiedlersee region features sandy soils and a moderate climate. Grapes here ripen early, resulting in flavors characterized by red fruit, spice, and earth.

Wines from Neusiedlersee tend to be lighter-bodied and more elegant.

Mittelburgenland

Found in the central part of Burgenland, Mittelburgenland is renowned for its clay-rich soils and warm climate. Grapes ripen fully.

Blaufränkisch wines tend to be full-bodied with pronounced flavors of dark fruit, spice, and earth.

This is where Blaufränkisch is at its best. Mittelburgenland is usually nicknamed Blaufränkisch land.

Eisenberg

Situated in the southern part of Burgenland, the Eisenberg region is distinguished by its volcanic soils and cool climate. Slow ripening grapes contribute to the creation of elegant wines featuring flavors of red fruit, spice, and minerality.

Wines from this region are typically lighter-bodied and elegant.

Rosalia

Located in the southern part of Burgenland, the Rosalia region is known for its gneiss soils and warm climate. Grapes here ripen fully, resulting in full-bodied wines characterized by dark fruit, spice, and earth flavors.

The wines from this region are typically full-bodied, mineral-rich, and fruity.

Impact of the winemaker on Blaufränkisch styles

Terroir plays a big role in influencing Blaufränkisch’s style but so does the winemaker !

And the winemaker has both impact on the winegrowing in the vineyard as the winemaking in the cellar.

The impact of the winemaker in the vineyard

Sustainability is a big deal in Austria. Due to their history, they have the strictest rules in terms of intrants in the wine of all Europe.

Sustainable viticulture (or integrated as you may find in other documentations) means cultivating grapes with the dual aim of minimizing the ecological impact of wine production while ensuring the creation of premium-quality wines.

The fundamental principles are prioritizing natural methods for pest and disease control, fostering plant growth, and sustaining soil health (which we saw is very important for Blaufränkisch)

Some other examples are:

1. Cover Cropping: it means cultivating plants between vine rows to enhance soil health. This helps introducing organic matter, suppresses weeds and mitigates erosion. Wines made from grapes grown with cover crops tend to have more complex flavors and aromas, such as fruity, floral, and earthy notes.
2. Composting: it means adding organic material such as grape skins, stems and leaves into the soil. This enhances the soil’s fertility and diminishes reliance on chemical fertilizers.
3. Biological Control: it means using natural predators and parasites to manage pests. This encourages native plantes and wildlife and thus increases biodiversity in the vineyard. This creates a healthy ecosystem for the vines and grapes.
   For instance, employing ladybugs to control aphids is a common strategy. Wines made from grapes grown in biodiverse vineyards tend to have more complex flavors and aromas.and aromas, such as spice, floral, and herbal notes.
4. Reduced Pesticide Use: this means viticulturists resort to pesticides only as a last measure, opting for the least toxic options available
   Pesticides and herbicides can mask the natural flavors and aromas of the grapes. Wines made from grapes grown with fewer pesticides and herbicides tend to have more pure and expressive flavors and aromas.

The impact of the winemaker in the cellar

Let’s go chronologically.

An important winemaking technique is maceration. Maceration is the process of soaking the grape skins in the juice to extract flavor and color.

Longer maceration times typically result in wines with more bold and robust flavors, while shorter maceration times typically result in wines with more light and fruity flavors.

Concerning fermentation, wines made with whole-cluster fermentation tend to be more structured and tannic, while wines made with destemmed grapes tend to be more fruit-forward and approachable.

Yeasts (which transform the sugar into alcohol) have an impact of the wine! So depending on the resulting wine he is aiming for, the winemaker must choose the yeasts very carefully.

This is where indigenous yeasts come into the picture

Indigenous yeasts are the yeasts that are naturally present on the grape skins and in the vineyard. When used in the fermentation process, indigenous yeasts can contribute to the unique characteristics of Blaufränkisch wines.

Indigenous yeasts are more diverse than commercial yeasts, and each strain of yeast imparts its own unique flavors and aromas to the wine. This diversity of yeasts can lead to more complex and nuanced wines.

Indigenous yeasts are also more adapted to the local terroir than commercial yeasts. This means that wines made with indigenous yeasts can be more expressive of their unique vineyard site.

Here are some specific ways that indigenous yeasts can influence the unique characteristics of Blaufränkisch:

• Fruit flavors: Indigenous yeasts can produce a wider range of fruit flavors in Blaufränkisch wines, from classic red fruits like cherry and raspberry to more exotic fruits like lychee and pineapple
• Floral aromas: Indigenous yeasts can also produce a variety of floral aromas in Blaufränkisch wines, such as rose, violet, and lavender.
• Spice notes: Indigenous yeasts can also add spice notes to Blaufränkisch wines, such as black pepper, cinnamon, and nutmeg.
• Minerality: Indigenous yeasts can also enhance the minerality of Blaufränkisch wines, reflecting the unique terroir of the vineyard site.

The traditional approach of using indigenous yeasts in the fermentation process is a more challenging approach than using commercial yeasts. Indigenous yeasts are more unpredictable and can be more difficult to control. However, the rewards of using indigenous yeasts are well worth the effort.

Wines made with indigenous yeasts are typically more complex and nuanced than wines made with commercial yeasts. This complexity is due to the diversity of yeast strains and their unique impact on the wine’s flavor and aroma profile.

Indigenous yeasts can also help to preserve the unique character of the vineyard site. Wines made with indigenous yeasts tend to be more expressive of their terroir than wines made with commercial yeasts.

Aging Potential and Structure

Of course, age is really important when it comes to wine flavours!

A young wine and an old wine will taste very differently. For instance, with age, wine will develop secondary aromas like leather and tobacco over time.

Blaufränkisch wines are often likened to Burgundy in complexity and longevity.

Key factors influencing Blaufränkisch’s aging potential are well-ripened grapes, high tannins, and acidity.

1) The grape’s natural compounds, like tannins, undergo processes like polymerization, resulting in a mellow texture and complex flavors with age.

2) Acidity, crucial for preventing oxidation, also preserves fruit flavors and balances the wine’s profile.

Of course, vineyard location, winemaking decisions, and proper cellaring contribute to a wine’s aging ability.

Blaufränkisch wines typically benefit from 5-10 years of aging, with some aging well for two decades or more. As they mature, tannins soften, fruit flavors evolve, and complex secondary and tertiary notes like leather and forest floor emerge.

The aging process involves interactions between wine compounds, oak influences, and concentration due to water evaporation.

For instance :

• Blaufränkisch wines aged for 1-3 years are approachable, showing full-bodied characteristics.
• Mid-term aging (4-10 years) results in softened tannins, subdued fruit, and the development of complex aromas.
• Long-term aging (11+ years) yields fully integrated tannins and mature, complex flavors.

The best way to determine Blaufränkisch wine’s optimal aging duration remains individual tasting. If you want some tips on how to do that, check out this post!

Food and wine Pairing Magic

Now that you understand more fully the impact the terroir (especially the soil, I’ve dedicated a whole article on the climate) and the winemaker has on the flavor profiles of Blaufränkisch wines, I wanted to update the beginner’s guide with some specific example of which kind of Blaufränkisch I would pair with food.

And I insist, these are my suggestions according to my taste! (please share in the comments if you have other ideas!)

Pairing Tips:

• Grilled Meats:
  Blaufränkisch’s bold fruit flavors and firm tannins complement grilled meats like steak, lamb, and pork. Opt for marbled cuts to balance the wine’s tannins.
• Roasted Vegetables:
  Blaufränkisch’s acidity and fruit flavors enhance the taste of roasted vegetables, such as eggplant, squash, and mushrooms. Choose a Blaufränkisch from Austria’s Burgenland region for a full-bodied and complex pairing.
• Hearty Stews:
  Robust Blaufränkisch flavors pair well with hearty stews like goulash and beef bourguignon. Select a Blaufränkisch with moderate to high tannins to stand up to the richness of the stew.
• Charcuterie:
  Blaufränkisch’s acidity and spice notes complement charcuterie like salami, prosciutto, and chorizo. Opt for a Blaufränkisch from Austria’s Mittelburgenland region for a more fruit-forward and less tannic pairing.
• Cheese:
  Blaufränkisch’s acidity and fruit flavors match well with a variety of cheeses, from hard cheeses like cheddar and Parmesan to soft cheeses like Brie and Camembert. Experiment with different cheeses to discover your preferred pairings.

Beginner-Friendly Pairings:

• Grilled Burgers:
  Pair with Blaufränkisch from Burgenland.
• Roasted Chicken:
  Match with Blaufränkisch from Mittelburgenland.
• Spaghetti and Meatballs:
  Complement with Blaufränkisch from Slovenia.
• Charcuterie Board:
  Enjoy with Blaufränkisch from Hungary.
• Cheese Platter:
  Indulge in pairing with Blaufränkisch from Croatia.

When pairing Blaufränkisch with food, consider the weight, richness, and flavors of the dish. Heavier, protein-rich dishes pair well with a full-bodied Blaufränkisch, while lighter options match with a lighter-bodied one.

Rich dishes benefit from Blaufränkisch with high acidity to cut through the fat. Experiment with different pairings to discover delightful combinations.

For more ideas and to share your own, check out this post and leave a comment with your thoughts!

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Conclusion : Unique characteristics of Blaufränkisch from Burgenland

Burgenland, Austria, has a diverse terroir, influencing the extensive range of Blaufränkisch wines produced. Soil composition, climate, and altitude play crucial roles in shaping these wines.

But the winemaker also plays a crucial role!

In the vineyard, sustainable viticulture practices, such as cover cropping, composting, biological control, and reduced pesticide use, are integral to Blaufränkisch production.

These practices prioritize ecological impact reduction, soil health promotion, and the creation of premium-quality wines. Biodiversity in the vineyard contributes to more complex flavors and aromas in the resulting wines, reflecting spice, floral, and herbal notes.

In the cellar, indigenous yeasts contribute to Blaufränkisch’s complexity, offering diverse fruit flavors, floral aromas, spice notes, and enhanced minerality.

Thus, Blaufränkisch has a broad flavor spectrum influenced by factors like soil, winemaking style, and oak aging. These wines are known for rich fruit flavors, spiciness, high acidity, and moderate to high tannins. They age well, with tannins softening over time.

Burgenland’s Blaufränkisch styles range from light and fruity (Mittelburgenland) to bold and robust (Leithaberg) and elegant and refined (Eisenberg).

So which Blaufränkisch would you like to try? Let me know in the comments!