Schloss Koblenz Blaufrankisch Sweet Red 2016
Best known for lusciously sweet dessert wines but also home to distinctive dry whites and reds, Hungary is an exciting country at the crossroads of tradition and innovation. Mostly flat with a continental climate, Hungary is almost perfectly bisected by the Danube River (known here as the Duna), and contains central Europe’s largest lake, Balaton. Soil types vary throughout the country but some of the best vines, particularly in Tokaj, are planted on mineral-rich, volcanic soil.
Tokaj, Hungary’s most famous wine region, is home to the venerated botrytized sweet wine, Tokaji, produced from a blend of Furmint and Hárslevelű. Dry and semi-dry wines are also made in Tokaj, using the same varieties. Other native white varieties include the relatively aromatic and floral, Irsai Olivér, Cserszegi Fűszeres and Királyleányka, as well as the distinctively smoky and savory, Juhfark. Common red varieties include velvety, Pinot Noir-like Kadarka and juicy, easy-drinking Kékfrankos (known elsewhere as Blaufränkisch).
Inky magenta in color with aromas of violets, herbs and spices, Blaufrankisch was first documented in Austria as far back as the 18th century and today is the second most planted red variety in Austria after its own offspring, Zweigelt. Blaufrankisch thrives in Burgenland as well as in the warmer sites of Niederösterreich (including Wachau, Kremstal, Kamptal). While most of the global acreage of Blaufrankisch remains in Austria, the variety has travelled a bit outside of its homeland and taken on a few different names. In Hungary it remains well regarded and goes by Kékfrankos; in Bulgaria it is Gamé; in the Czech Republic, Serbia and Croatia, Frankovka; and in Friuli, it is called, Franconia. The Germans call it Lemberger. Oregon claims a small amount of acreage; there it goes by its Austrian name.
In the glass
Blaufrankisch typically has a deep red to purple color, medium body, fine tannins and a racy acidity. On the palate it is full of blackberry, black cherry, tart red cherry and accents of black pepper, herbs and allspice.
Versatile because of its deep fruit, and medium tannins and acidity, Blaufrankisch goes well with smoked sausage, lighter meats, vinegar marinades, balsamic dressings, tomato-based sauces and of course, traditional Austrian dishes like red potato goulash and creamy spaetzle.
In pre-Medieval times grapes were divided into superior quality, that is those whose origins lay with the Franks, called “Frankisch,” and then all others, which were deemed inferior. Because this grape was well revered, it got the name, blau (meaning blue or dark) and “Frankisch,” or Blaufrankisch. The grape was actually born from a crossing of Blauer Zimmettraube and Gouais blanc, the latter also a parent of many of our modern favorites: Chardonnay, Gamay, Aligoté, Riesling and Furmint!