Blaufränkisch vs Wildbacher

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

Wildbacher

Pink · Austria

brisk, strawberry and elderflower scented

Bone dry
Sweetness: Bone dry; Medium
Body: Light; High
Tannin: Very low; Very high
Acidity: Very high; 12.5 to 14%
Alcohol: 11 to 13%; 15 to 17 °C
Serve at: 8 to 10 °C; Sopron, Villány, Szekszárd, Eger
Regions: none listed

Only Blaufränkisch

Game
Pork
Hard and aged cheese

Both pair with

Sausages

Only Wildbacher

Charcuterie
Grilled vegetables

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 Wildbacher pages.