Winery Paul KerschbaumBlaufränkisch Dürrau
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or pasta.
The Blaufränkisch Dürrau of the Winery Paul Kerschbaum is in the top 20 of wines of Mittelburgenland.
Taste structure of the Blaufränkisch Dürrau from the Winery Paul Kerschbaum
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Blaufränkisch Dürrau of Winery Paul Kerschbaum in the region of Weinland is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Blaufränkisch Dürrau of Winery Paul Kerschbaum in the region of Weinland often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, black fruit.
Food and wine pairings with Blaufränkisch Dürrau
Pairings that work perfectly with Blaufränkisch Dürrau
Original food and wine pairings with Blaufränkisch Dürrau
The Blaufränkisch Dürrau of Winery Paul Kerschbaum matches generally quite well with dishes of beef, pasta or poultry such as recipes of slow-cooked fillet of beef, meat and cheese pie or quiche with leeks and fresh salmon from flo.
Details and technical informations about Winery Paul Kerschbaum's Blaufränkisch Dürrau.
Discover the grape variety: Oeillade noire
Probably originating in the Languedoc, oeillade Noire is known by other names such as olhada, aragnan noir, ulhat, hulliade or croque. This variety should not be confused with Cinsault, which is highly productive, producing up to 5kg per vine, and is particularly noted for its drooping habit and vigour. The black eye is a late bloomer. Oidium, mildew and grey rot are its main enemies. It requires a rather short pruning, coulure and millerandage could harm its development and the grapes it would bear. It prefers a good exposure and reaches maturity around the second half of August. Its bunches are of medium size and its fruits have a great resemblance to those of the Cinsault. They have been eaten fresh at the table for a long time. The wine produced from this variety is quite alcoholic and has a colour similar to that of a cherry. The variety is no longer multiplied and seems to be on the way out.
Last vintages of this wine
The best vintages of Blaufränkisch Dürrau from Winery Paul Kerschbaum are 2016, 2007, 2017, 2015 and 2011.
Informations about the Winery Paul Kerschbaum
The Winery Paul Kerschbaum is one of of the world's greatest estates. It offers 10 wines for sale in the of Mittelburgenland to come and discover on site or to buy online.
The wine region of Mittelburgenland
The wine region of Mittelburgenland is located in the region of Burgenland of Weinland of Austria. Wineries and vineyards like the Domaine Gesellmann or the Domaine Gesellmann produce mainly wines red, white and pink. The most planted grape varieties in the region of Mittelburgenland are Zweigelt, Merlot and Cabernet-Sauvignon, they are then used in wines in blends or as a single variety. On the nose of Mittelburgenland often reveals types of flavors of cherry, cream or vegetal and sometimes also flavors of cigar, floral or dried fruit.
The wine region of Weinland
Weinviertel DAC – whose name translates as "wine quarter" – is an appellation in Niederösterreich (Lower Austria). It is by far the largest Districtus Austriae Controllatus wine region in Austria. It was also the first Austrian wine region to be given that title, in 2002, with a DAC Reserve designation added in 2009. The designation applies only to white wines from the Grüner Veltliner Grape variety.
The word of the wine: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
