Blaufränkisch vs Zweigelt

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

Zweigelt

Red · Klosterneuburg, Austria

juicy, sour cherry, peppery, supple

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: Austria

Only Blaufränkisch

Game
Hard and aged cheese

Both pair with

Pork
Sausages

Only Zweigelt

Pizza
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 Zweigelt pages.