Duck Confit
Peppery spice and high acid lift crispy duck skin.
Burgenland Blaufränkisch
Peppery, mineral red with bright acidity for game, pork, and root vegetables.
Body: mediumAcidity: highTannin: mediumSweetness: dry Grape: Blaufränkisch Region: Burgenland, Austria
About This Style
Burgenland Blaufränkisch is a red built on Blaufränkisch from Burgenland, Austria. Expect peppery, mineral red with bright acidity for game, pork, and root vegetables.
Pairing Principles
- High acid lifts rich pork and duck dishes.
- Peppery spice complements game and earthy sides.
- Avoid: delicate seafood.
Signature Aromas
sour cherryblack pepperminerite
Plays Nicely With
Beef Bourguignon
Steer Clear Of
delicate seafood
Label Inspiration
Moric Blaufränkisch 2021
Burgenland, Austria • classic
Sour cherry, black pepper, and iron minerality with bright acidity.
Featured Dishes
Beef Stroganoff
Mineral red with bright acidity complements creamy mushroom sauce.
Duck Confit
Peppery spice and high acid lift crispy duck skin.
FAQ
- What foods pair best with Burgenland Blaufränkisch?
- Burgenland Blaufränkisch shines with Duck Confit; its structure matches the dish without overpowering it.
- How should I serve Burgenland Blaufränkisch?
- Serve just below room temperature (around 60–64°F) to keep fruit lively and tannins smooth.
- When should I avoid pouring Burgenland Blaufränkisch?
- Skip it with delicate seafood—those pairings tend to clash with its structure.
Adjacent Styles
Willamette Valley Pinot Noir
Earthy red with lifted cranberry fruit that plays beautifully with umami-driven dishes.
Loire Valley Cabernet Franc
Herbaceous, lifted red with crunchy fruit for charcuterie and roasted vegetables.