Blaufränkisch

Don’t let the name intimidate you, Blaufränkisch is bold, spicy, and refreshingly tart. It’s a high-acid red that balances wild berry fruit with earthy depth and a little bite.

Blaufränkisch is Spicy, Rustic, and Vibrant. If you like Cabernet Franc, Syrah, or Malbec, you may enjoy Blaufränkisch for its similar profile.

Flavors

Blackberry jam

Pomegranate seeds

Cracked pepper

Cured meat

Tobacco

Imagine walking through a pine forest while snacking on dried cranberries. The whole experience is earthy, bright, and unexpectedly refreshing.

Think of Blaufränkisch as a spicier, moodier version of Pinot Noir. Where Pinot shows off delicate red berries, Blaufränkisch leans into black cherry, blueberry, and a peppery kick that can remind you of Syrah. American versions, especially from the Finger Lakes and the Midwest, often carry a juicy brightness with a subtle earthy edge: more forest floor and spice than jam. Even if the notes sound fruity, this grape rarely tastes “sweet,” instead coming across as vibrant and savory.

Acid

Blaufränkisch shines with juicy acidity that amplifies its dark fruit and spice, making it very food-friendly.

Tannin

Blaufränkisch tannins are firm and drying, with a texture like cotton balls in the mouth.

Alcohol

Blaufränkisch typically hits 12.5–14%. U.S. plantings in cooler climates like New York keep the alcohol moderate while warmer sites can push toward the higher end. Firm acidity and tannins ensure the alcohol feels structured and present.

Serving Temp

55–60°F (slightly cool red)

Chill for 30 minutes in the fridge before serving; it will gradually warm in the glass to the perfect sip.

Food Pairing

Takeout: Pork dumplings

Snack: Pretzels with spicy mustard

From the Fridge: Smoked sausages

Elevated Pairing: Venison loin with blackberry gastrique

Where you'll find it

Blaufränkisch comes from Central Europe, especially Austria and Hungary, but it’s found a cult following in cooler parts of the U.S. under its alt name, Lemberger.

New York (Finger Lakes)

The heart of American Blaufränkisch: cool, spicy, and acid-driven

Washington

Especially in the Yakima Valley and Columbia Gorge- riper, darker styles with a smoky edge

Michigan

Fresh, floral, and berry-bright, often with a lighter body.

Pennsylvania

Small but growing. Often made in a balanced, old-world style

Oregon

Still experimental, showing spicy red-fruit with a Pinot like elegance.

The Last Drop

In the U.S., Blaufränkisch is often labeled as Lemberger, but don’t let the name fool you. It’s not related to the cheese and will delivery the same bright punch as the Austrian-named Blaufränkisch