Frankovka

Frankovka is a red wine grape variety widely grown in Central and Southeast Europe. In German-speaking regions it is known as Blaufränkisch, while in Hungary it is called Kékfrankos. In the Czech Republic and Slovakia the name Frankovka is commonly used. The grape is valued for producing wines with bright acidity, deep color, and a range of fruit and spice flavors.

Origins and name are matters of some debate. The variety is generally associated with the Danube region, particularly the Burgenland area of Austria, and is thought to have been present in Central Europe for several centuries. The name Blaufränkisch is often linked to its dark berry color and historic trade or marketing connections rather than a single, clear lineage.

Viticulture and winemaking characteristics. Frankovka vines are late-ripening and prefer sunny, moderately warm sites with well-drained soils. The wines typically show high acidity and medium to high tannins, with a color ranging from ruby to deep purplish. Flavor profiles commonly include red and dark berries such as cherry and blackberry, along with pepper, spice, and sometimes smoky or earthy notes. The grape ages well, developing secondary aromas like leather or tobacco in longer-aged examples.

Regions and usage. The grape is a staple in Austria’s Burgenland, where it dominates many regional wines and DAC classifications. It is also a key variety in Czech and Slovak wine regions, and widely planted in Hungary as Kékfrankos. It appears in Serbia and other parts of the former Austro-Hungarian area in various local styles, both as a varietal wine and in blends.

Wine style and pairings. Frankovka is used for both varietal wines and blends, often with Zweigelt or St. Laurent. It pairs well with grilled and roasted meats, game, hearty stews, mushrooms, and aged cheeses, and can be enjoyed young or with several years of bottle aging.