Duck, goose, lamb: The heat during roasting changes the surface of the meat, creating a brown crust with a typical roasted flavour. These roasted aromas find a relatable counterpart in the tannins and tannins of red wines. Nevertheless, the type of meat must also be taken into account when choosing a wine. Structured red wines such as a mature Blaufränkisch are a good recommendation.
A slightly acidic but not spicy Szeged cabbage with a powerful Blaufränkisch proves to be a dream combination.
A great Blaufränkisch with berry fruit and fine acidity sets the right counterpoint to the intensity of onions, dark sauce and seared meat - for example in an onion roast or with pink roasted duck breast.
ButDorli Muhr also likes to combine her wines from the Spitzerberg with fish:
That's where the finesse of the tannins comes into its own. Sea bass in a salt crust or roasted in the oven is delicious. Scallops sautéed with orange zest go well with a cooler vintage such as 2010 or 2014. Braised lamb is perfect with stronger vintages!
Gernot and Heike Heinrich agree:
We recommend braised lamb or osso buco. We keep Krainer Stein sheep, and they go perfectly with Blaufränkisch.
Georg Wieder tries to keep the population of his animal grape thieves in check with his favourite dish:
Roasted saddle of venison from Neckenmarkt with cranberry-red wine sauce and polenta slices.
Reinhold Krutzler recommends braised or grilled meat. Georg Schweitzer from Wein Burgenland has a similar opinion:
I like beef in root cream sauce with bread dumplings best.
At the same time, Blaufränkisch should not be served too warm and should be given enough bottle ripening and air. A large glass - often even a Burgundy glass - enhances its enjoyment.
Photos: © OEWM Blickwerk fotografie, © OEWM Kohl