Blaufränkisch vs Prokupac

Blaufränkisch is more acidic, Prokupac is 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

Prokupac

Red · Serbia

dark, rustic, plum and spice

Bone dry
Sweetness: Bone dry; Medium
Body: Full; High
Tannin: High; Very high
Acidity: Medium; 12.5 to 14%
Alcohol: 13 to 14.5%; 15 to 17 °C
Serve at: 16 to 18 °C; Sopron, Villány, Szekszárd, Eger
Regions: none listed

Only Blaufränkisch

Game
Pork
Sausages

Both pair with

Hard and aged cheese

Only Prokupac

Lamb
Barbecue and smoked meat
Stews and braises

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 Prokupac pages.