Acolon vs Blaufränkisch

Blaufränkisch is more acidic, Acolon is fuller.

Sweetness, body, tannin and acidity are our rating of a typical dry table wine from each grape.

Acolon

Red · Germany

deep, dark, plummy, smooth

Blaufränkisch

Red · Lower Styria (now part of Slovenia)

bright, dark cherry, pepper, firm acid

Bone dry
Sweetness: Bone dry; Full
Body: Medium; Medium
Tannin: High; Medium
Acidity: Very high; 12 to 13.5%
Alcohol: 12.5 to 14%; 15 to 17 °C
Serve at: 15 to 17 °C; Württemberg, Germany
Regions: Sopron, Villány, Szekszárd, Eger

Only Acolon

Burgers
Stews and braises

Both pair with

Sausages
Pork

Only Blaufränkisch

Game
Hard and aged cheese

Sources

Style profiles, pairings and serving figures are our own assessment. Regions and origins: Wikipedia (CC BY-SA 4.0) and Wikidata (CC0); see the Acolon and Blaufränkisch pages.