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Blauburgunder is the German and Austrian name for the legendary, globally recognized Pinot Noir grape variety. It produces highly elegant, light to medium-bodied red wines with a silky tannin texture. Smelling of fresh cherries, raspberries, forest floor, and subtle spices, Blauburgunder wines are a reflection of refined taste and high-class winemaking.
Read moreAlthough it is the same Pinot Noir, in German-speaking countries and Italy's Alto Adige region, it acquires a distinctive style dictated by a cooler climate.
In Austria and Northern Italy, Blauburgunder stands out for its exceptional purity and crisp acidity. Young wines fermented in steel tanks delight with explosive red berry flavors and lightness. Meanwhile, top-tier (Reserva) Blauburgunder wines are often aged in French oak barrels. The oak not only softens the texture but also enriches the drink with notes of cloves, vanilla, and smoke, giving it powerful longevity potential.
Due to its high acidity and soft tannins, Blauburgunder is one of the most versatile wines for food pairing. It flawlessly complements duck breast, wild mushroom dishes (especially truffles or porcini), baked salmon and tuna, as well as mild veal scallops. It is a wine that does not overpower food but elegantly enhances it.
Yes, it is the same Pinot Noir variety. The name Blauburgunder (Blue Burgundian) is mostly used in Austria, Switzerland, and Northern Italy (South Tyrol). In Germany, this variety is traditionally called Spätburgunder (Late Burgundian). In all cases, it refers to an elegant, thin-skinned red grape that demands immense winemaking skill.
Young and light Blauburgunder wines do not need to be decanted. However, if you are about to taste a high-quality, long oak-aged, and complex wine, a short decantation (about 30–45 mins) will help open up the closed forest floor and spice aromas. It is recommended to serve the wine slightly chilled, at a temperature of around 14–16 °C.
