Always skeptical of Lemberger (please, I beg, change to Blaufrankish... LOL!), I approached the bottle with trepidation. Good Lemberger/ Blaufrankish is quite lovely. But bad Lemberger stinks almost as much as the arcane Wisconsin cheese it might be confused with.
Let me reassure you, this is not the later....this was good wine. Nice hints of bright cherry, raspberry, and plum dominate the nose, with hints of lavender and spice. There's no question, the Cab Franc comes through …
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But let me ask this question next - Blaufrankish on Long Island? They can grow Cabernet Franc, and Pinot Noir, and merlot and Petite Verdot on Long Island. Why grow a cool weather grape like Blaufrankish on Long Island? No one else I know of is making Blaufrankish on the island as a single varietal. It's an odd decision for a number of commercial reasons, but for an idiot savant wine geek like myself, it's downright interesting.
Being a cool weather red grape, Blaufrankish…
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…Sopron, home to Kékfrankos, no surprise since the region borders Austrian Blaufrankish vineyards.
Wines Still Around from Hungary 1997 Through this unplanned wine adventure I learned that there was no real mystery about wine, just a lot of different wine grapes. Like other European countries, wine was an integral part of the Hungarian lifestyle meant to be consumed daily either from plastic containers or wicker flasks. I still had much to learn, like not aging already five year-old whites …
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…Sopron - closest to Austria - grows a lot of Gruner and BlauFrankish
TLColson Egri Bikaver Bulls Blood 2006 - Hungarian # winechat # easterneurope
WinesofCroatia @ myvinespot // Enjingi is an organic and practicing biodynamic producer from the Kutjevo sub-region of Slavonia. # winechat
wine_h For somebody that has not yet tasted Kékfrankos I compare it with Sangiovese or Barbera. Fruity style. # winechat
myvinespot Enjingi Welschriesling Croatia 09 ($15): …
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…all know I am still skeptical about Bluafrankish....but at least they use the word Blaufrankish, and not that hideous Lemberger name. The wine was fermented in New York oak Puncheons, and then aged 6 months in oak. This is a delicious light, dry red wine. It features fresh light raspberries and strawberries up front , with soft tannins, nice acidity, and a hint of smokiness. It's a lovely wine, very much in a Beaujolais kind of way.
Next was Truth Red Table Wine 2010. …
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…its dark color, low tannins and its ability to withstand cold winters. Bell likes his Blaufrankish (which is also called Lemberger) as a blending grape for his Cabernet Franc.
And Irelan favors Blaufrankish for its ability to make an early-drinking red wine that's quite approachable when it's young. Her other favorite red is Teroldego, an Italian grape that makes a darker, richer red wine.
I asked all three why red wines are so interesting to them. All said roughly the …
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…mouth-watering acidity and nice tannins. This had nice fruit, and instantly became my absolutely favorite Blaufrankish/ Lemberger.
Red Tail Ridge Donfelder - The Dornfelder is a blend of their estate 2009 and 2010 vintages. Brambly aromatics infused with black cherry, strawberry preserves and dried fruit. Cassis also rears its wonderful head. Medium to light body on the palate with more dark fruit, dried fig and brown spices. Velvety texture with a tart finish. Excellent.
McGregor …
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…Austria's most widely-planted red grape varieties- a crossing of the more well-known Blaufrankish and St. Laurent. It is widely grown throughout Austria, where it was developed - it has high yields, is adaptable to cold-weather conditions and is relatively resistant to disease. And importantly, it buds late, and ripens early - just perfect for the limited growing season in the Hudson Valley. The result is a full-flavored and well-structured grape that produces light to medium-bodied …
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Now, I am very up and down on the German grape Blaufrankish or Lemberger as it is otherwise known. In a good year, well worked the vines can produce fruit which are capable of lush, impressive wines. Bad ones, under grown, can produce highly acidic wines with little fruit and no character. Awful. There is no middle ground with this grape in my experience.
So, when I saw the Ferro Lemberger, I clenched my teeth, poured a glass, and winced as I took my first sip. I need not have, for it …
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…was thrilled that the wine was no longer called Lemberger, but the more traditional Blaufrankish. Better to handsell the German name than trying to differentiate the wine from the stink cheese so many people confused it with. I pontificated. Michael seemed to agree. Maybe he was just being nice.
Just like Dornfelder, I have not been a Lemberger/ Blaufrankish fan. Laurita's in New Jersey has been the biggest, plumpest one of them all that I have tasted n the east coast. But …
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