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Triebaumer Blaufränkisch
2008
Blaufränkisch
Spicy
Austria
Meat
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Blaufränkisch is a dark, thick-skinned grape variety that is grown widely in central Europe, from Austria to Hungary and the Czech Republic to Germany, where it is known as "Lemberger." A few small plots are even planted in Washington State. The chalky loam soils of Austria halfway between Salzburg and Budapest produce some of the best examples of this deeply colored red, with dense black cherry and blueberry flavors.
Open this red 30 minutes before serving and decant if possible. It is a good accompaniment to sweet and sour Asian dishes that aren't too spicy, roast chicken seasoned with aromatic spices like cumin and coriander, a good hamburger or a pulled pork sandwich.
Günter Triebaumer has a background in the retail wine trade as well as winemaking and wine education. He and his wife, Regina, tread lightly in their sustainably farmed family vineyeards, eschewing unnecessary fertilizers or pesticides and replenishing the soil annually with vine prunings, grape skins, stems and the lees (spent yeast) produced in the winemaking process.
Once thought to be related to the Gamay grape of Beaujolais, though in most cases it makes a noticeably darker and richer wine, Blaufränkisch wines are uniquely fruity with good structure. This fine example has smoke, menthol, black cherry, red currant, graphite and pine needle aromas and deep cherry fruit, cedar, spice, tar and bergamot flavors with a nice balance of fresh fruit and tannin.