Blatina vs Blaufränkisch

Blatina is fuller, Blaufränkisch is more acidic.

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

Blatina

Red · Bosnia and Herzegovina

dark, rustic, blackberry, firm

Blaufränkisch

Red · Lower Styria (now part of Slovenia)

bright, dark cherry, pepper, firm acid

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

Only Blatina

Lamb
Stews and braises
Barbecue and smoked meat

Both pair with

Sausages

Only Blaufränkisch

Game
Pork
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 Blatina and Blaufränkisch pages.