Blauburger vs Blaufränkisch

Blaufränkisch is more tannic and more acidic.

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

Blauburger

Red · Austria

deep colour, soft, mild

Blaufränkisch

Red · Lower Styria (now part of Slovenia)

bright, dark cherry, pepper, firm acid

Bone dry
Sweetness: Bone dry; Medium
Body: Medium; Low
Tannin: High; Medium
Acidity: Very high; 12 to 13.5%
Alcohol: 12.5 to 14%; 14 to 16 °C
Serve at: 15 to 17 °C; none listed
Regions: Sopron, Villány, Szekszárd, Eger

Only Blauburger

Chicken
Soft and mild cheese

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 Blauburger and Blaufränkisch pages.