September 24th-Kékfrankos

Kékfrankos is the Hungarian name for the red grape Blaufränkisch, an Austro-Hungarian variety. The grape has ample anthocyanins and is capable of producing deeply colored wines with high levels of tannin. With less extraction, it can also be used to make lighter colored wines. The wines with higher levels of extraction are capable of long term bottle aging. It is the leading red grape grown in Hungary with most plantings in Eger (in northeast Hungary) and Kunság (in central and southcentral Hungary). Eger is known for more ageworthy versions while Kunság is known more for lighter, fresher, fruitier iterations. In Eger, it is commonly blended with another red grape, Kadarka, to produce Bikaver (more on this at a later date). Kékfrankos is also susceptible to mildews. In the proper conditions, it can be susceptible to noble rot (botrytis) as well. 

While at dinner in Budapest, I was served a botrytis affected Kékfrankos to pair with dessert. This 2022 Sziegl Diófas Kékfrankos edes was a pale ruby color with aromas of raisin, dried strawberry, dried raspberry and dried cherry, and minerality. This sweet wine is balanced with  high acidity. It is full bodied with lighter textured, minimal tannins. It has a moderate level of alcohol. On the palate, the dried red fruit notes combined with a bit of a metallic character and lingered on the long finish. This wine was served as part of a multi course dinner to pair with a dessert consisting of poppy seed miso and blackcurrant jam (like a sweet version of instant mashed potatoes but SO much better). It was a wonderful pairing.