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Burgenland is far too vast and complex to be lumped together. Sites, grape varieties and climate are so different that even general vintage assessments are always off the mark. One thing is quite certain: the best Blaufränkisch that can be found come from here. But first-class wines are also regularly produced here from other varieties, pure and in cuvées, white and red. The region is also famous for its noble sweet dessert wines, which easily compete with good Sauternes - but which were completely underrepresented in our sample and perhaps need an extra topic.

What is striking is the development in recent years away from high-alcohol, toasty, wood-spicy, thick blockbusters towards cool, fine, taut, much leaner and yet immensely expressive red wines, which today reflect their origin much more clearly than their sometimes somewhat overloaded ancestors. Even those producers who were pioneers of the modern, concentrated and new-wood-spiced style, and who often mastered it perfectly, have in some cases made a complete turnaround and today produce cool, taut, demanding wines. Although they sometimes do not sell as easily as their predecessors, probably because the clientele had become accustomed to the heavy reds, which were also warmly recommended to them by the experts with a flood of points, they are also worthy of any attention in international comparison. Especially the Blaufränkisch have their models here quite clearly on the northern Rhone, and one often really does not want to commit oneself in blind tastings.