« Bonarda
(blouw-FRANN-keesh)
Synonyms: Blaufränkisch, Blaufraenkisch, Frankovka, Lemberger, Limberger, Blauer Limberger, Frankovka modrà, Modra frankinja, Kékfrankos, Kekrankos, blue Frankish, Blanc Doux, Blau Fraenkisch, Blau Fraenkische, Blauer Lemberger, Blaufranchis, Blaufranchisch, Blue French, Burgund Kekfrankos, Burgund Mare, Cerne, Cerne Skalicke, Cerne Starosvetske, Cerny Muskatel, Chirokolistny, Cierny Zierfandler, Crna Frankovka, Crna Moravka, Fernon, Fraenkische, Fraenkische Schwarz, Franconia, Franconia nera, Franconia nero, Franconien bleu, Franconien noir, Frankinja, Frankovka Cerna, Frankovka Crna,Frankovka Modra, Fruehschwarze, Game, Grossburgunder, Imberghem, Imbergher, Jubilaeumsrebe, Karmazin, Kekfrank, Kek Frankos, Kekfrankos, Lampart, Limberg, Limberger blauer, Limberger noir, Limburske, Maehrische, Modra Frankija, Modry Hyblink, Moravka, Moravske, Muskateller Schwarz, Nagyburgundi, Neskorak, Neskore, Neskore Cierne, Noir de Franconie, Oporto, Orna Frankovka, Portugais Lerouse, Portugais Leroux, Portugais Rouge, Portugieser Rother, Pozdni, Pozdni Skalicke Cerne, Schwarz Limberger, Schwarz Fraenkische, Schwarzer Burgunder, Schwarzgrobe, Serina, Shirokolistnyi, Sirokolidtnyj, Sirokolstnii, Starosvetske, Starovetsky Hrozen, Szeleslevelue, Teltfuertue Kekfrankos, Teltfurtu Kekfrankos, Vaghyburgundi, Velke Bugundske, Vojvodino
Wine Name: Blaufränkisch, Blaufraenkisch, Lemberger, Limberger, Kekrankos, Blue Frank
Background: Blaufränkisch is a grape that makes a light weight, Pinot Noir-like wine. It has high acidity and red berry flavors like Pinot Noir. The amount of tannins seems to be variable. It is grown mostly in Austria but also in many of the slavic countries.
Classic Brands and Sources: Feiler-Artinger, Albert Gesellmann, Gernot Heinrich, Kollwentz, Nittnaus, Ernst Triebaumer (Austria); Hogue, Steele, Thurston-Wolf, Kiona (USA)
Characteristics:
| Style #1 – typical
Body – medium (-) Acidity – medium (+) Sweetness – dry Tannins – medium to high |
Wine and food pairing guidelines:
Pairs well with lighter meats with acidic sauces or vinegar marinated and tomato-based pastas
Foods and Entrees that usually pair:
Goes with fish, shellfish, chicken, veal, pork and pasta with wine, tomato or vinegar-based sauces
Cheese Pairings:
Epiosses, Feta (sheep’s milk), goat cheese, Gouda, Majorero (Spanish hard goat cheese) Mahon, Bucheron (French goat cheese), dry Jack cheese, cream cheese, Gouda, Neufchatel, Pont-L’Eveque, Raclette, Reblochon, Roquefort, Saint-Nectare,Vacherin
See also Light red acidic wine appetizers