Blaufränkisch is “harder to find than it should be,” said Dave McIntyre in The Washington Post. But you’re missing out if you drink only Austria’s white wines, or its more famous zweigelt. The sourness in blaufränkisch makes it a tricky grape work with, but it nicely translates the soil it grows from. Made right, the wine “offers bing cherry fruit and a savory sourness that turns peppery on the finish.”
2011 Steindorfer Blaufränkisch Alte Reben ($28). Enjoy the “caramel on the finish” of this “dense and spicy” wine.
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