Blaufränkisch vs Kadarka

Blaufränkisch is more tannic and fuller.

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

Blaufränkisch

Red · Lower Styria (now part of Slovenia)

bright, dark cherry, pepper, firm acid

Kadarka

Red · Shkodër Region in Albania, or Hungary

pale, spicy, red berry, light

Bone dry
Sweetness: Bone dry; Medium
Body: Light; High
Tannin: Low; Very high
Acidity: High; 12.5 to 14%
Alcohol: 12 to 13.5%; 15 to 17 °C
Serve at: 14 to 16 °C; Sopron, Villány, Szekszárd, Eger
Regions: Hungary, Romania, Bulgaria, Slovakia

Only Blaufränkisch

Game
Hard and aged cheese

Both pair with

Pork
Sausages

Only Kadarka

Stews and braises
Chicken

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 Blaufränkisch and Kadarka pages.