Blaufränkisch vs St. Laurent

Blaufränkisch is more tannic and more acidic.

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

St. Laurent

Red · Austria

silky, dark cherry, velvet, Pinot-like

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

Only Blaufränkisch

Game
Sausages
Hard and aged cheese

Both pair with

Pork

Only St. Laurent

Duck
Mushrooms and truffle
Charcuterie

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 St. Laurent pages.