Blaufränkisch vs Pinot noir

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

vs

Pinot noir

Red · France, Italy

light, silky, red cherry and earth

Bone dry

Sweetness

Bone dry

Medium

Body

Light

High

Tannin

Low

Very high

Acidity

High

12.5 to 14%

Alcohol

12.5 to 14%

15 to 17 °C

Serve at

13 to 16 °C

Sopron, Villány, Szekszárd, Eger

Regions

France Burgundy | Champagne | United States Santa Barbara Region | Santa Cruz Mountains | Russian River Valley | Willamette Valley | New Zealand Central Otago | Marlborough | Martinborough | Australia Tasmania | Mornington Peninsula | Yarra Valley | Romania | Germany | Chile | Canada | England | South Africa