Blaufränkisch vs Žametovka

Blaufränkisch is fuller and more tannic.

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

Žametovka

Red

pale, sharp, the Cvicek grape

Bone dry
Sweetness: Bone dry; Medium
Body: Very light; High
Tannin: Low; Very high
Acidity: Very high; 12.5 to 14%
Alcohol: 9.5 to 11.5%; 15 to 17 °C
Serve at: 12 to 14 °C; Sopron, Villány, Szekszárd, Eger
Regions: none listed

Only Blaufränkisch

Game
Pork
Hard and aged cheese

Both pair with

Sausages

Only Žametovka

Charcuterie
Salads
Antipasti, tapas and mezze

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 Žametovka pages.