Blaufränkisch: Winter Winner

Blaufränkisch: Winter Winner

Philippines wine supplier Manila wine shop discusses wine by the grape variety Blaufrankisch. This is not well known among wine lovers in Manila but it is a wine that is worth exploring.

October 27,2010

New About Wine by Yats Restaurant & Wine Bar located in Pampanga Angeles City Clark Philippines

When people talk about a “winter wine,” they often mean a hearty, full-bodied red that warms you up inside. But when winegrowers talk about “winter winegrapes,” they sometimes mean a vine that’s able to survive at cold temperatures. Blaufränkisch has become a go-to grape for many vineyards which have to take on winter weather the likes of which more Mediterranean grapes never see.
In the U.S., that gave it a push in the country’s second and third largest wine-producing states, Washington and New York. Both states enjoy adequate heat to mature winegrapes, but can have harsh winters. Both states lost some vines from freezes during the 2003-4 winter. For example, New York even passed a law recently that would allow winegrowers some latitude in sourcing their grapes in years when they are hit particularly hard.
Blaufränkisch was first planted in Washington in 1941; it is generally known there as Lemberger. However, it wasn’t until the mid-70s that two wineries, Kiona Vineyard and Yakima River Winery, began taking a real interest in the grape. Nowadays there are about 174 acres planted in the state, and about 14 wineries bottling varietal Lembergers and/or using it in blends.
At Cornell University in New York, Dr. Thomas Henick-Kling has suggested that Blaufränkisch has the makings of a signature grape for the state, even though plantings in the Finger Lakes number only in the teens at the moment. The grape’s combination of versatility and hardiness makes it suitable for both the upstate wine regions as well as on Long Island, where Channing Daughters has already had some success with it.
Blaufränkisch is generally referred to as a “German” grape, but, while its true origins have yet to be determined, it would probably be more accurate to call it “Middle European,” as it is actually more popular in the Burgenland region of Austria and parts of Hungary (where it is known asKékfrankos, and contributes to the notorious “Bull’s Blood” blend, in addition to being made as a single varietal wine). German plantings are almost exclusive to Württemberg, and the wines are rarely exported. It is Austria that has done the most to demonstrate the grape’s potential abroad.
And just in time. Winegrowers have developed more and more tricks to protect their cash-cow varietals like Merlot and Cabernet Sauvignon from catching winter colds, so Blaufränkisch’s days of usefulness might have been numbered. Fortunately, similar changes in technology and mindset also helped reveal the extent of Blaufränkisch’s potential.
To some extent Blaufränkisch shares some traits with Gamay, with which it has sometimes been confused. Both make a light, quaffable, and undistinguished red when treated indifferently, but can make complex, ageable wines when handled with more care (Consider, for example, the contrast between Beaujolais Nouveau and cru Beaujolais from Morgon or Moulin-Á-Vent). A Blaufrankisch wine is typically medium-bodied, with a strong, food-friendly acidic spine and sometimes rustic tannins. The nose tends toward cherries and berries, with strong supporting aromas of smoke, spice and black pepper than can turn toward a pronounced gaminess on occasion. In Austria the trend of late has been to wrap it all up with some new French Oak, smoothing out the wine’s mouthfeel, and, in the best examples, rounding out those spicy characteristics into a pipe tobacco and chocolate mélange.
Blaufränkisch works well at the table, especially with game; think duck, venison, or lamb. It also complements simple fare like hamburgers, and the less tannic renditions go well with barbecue. Pastas are not out of the question, either; the acidity is there to cut rich, creamy sauces or balance with tomato sauces.
Recommended Wines:
Feiler-Artinger Blaufränkisch Umriss 2003 Fairly full and rich, with dark fruit, some bitter chocolate and black pepper, and gentle tannins.
Johann Heinrich Blaufränkisch Goldberg 2003 Blackberries, pipe tobacco, and milk chocolate, with a full-body and a long finish. Enjoyable now, but will also age well.
Prieler Blaufränkisch Ried Goldberg 2003 An earthier style, with well-integrated oak, a touch of blackberry, and a finish that goes on forever. Surprisingly elegant.
Hungary: (Usually called Kékfrankos, and often hard to find in the U.S.; there are several good blends available, so keep an eye out.)
Monarchia Takler Noir Gold Kékfrankos 2003 Full-bodied, with a pronounced ripe cherry aroma offset by a pleasing smokiness. Well worth seeking out.
New York:
Fox Run Vineyards Lemberger 2003 Classic berry and black pepper nose, with moderate tannins and good acidity. A particularly food friendly example.
Channing Daughters Blaufrankisch 2003 The previous vintage was one of the gamiest Blaufränkisches I’ve ever come across, but the 2003 has toned that down and instead comes through with a spice and cherry nose and a medium body. There’s still a meaty core, and the acidity keeps the flavors lively and give the wine good length.
Washington: (Often called Lemberger here, or occasionally the anglicized “Blue Franc.”)
Kiona Vineyards Lemberger 2002, Columbia Valley Sports blueberry, blackberry, and black pepper aromas, with mild tannins and a smooth mouthfeel. A laidback wine, but still complex and rich.
Thurston Wolfe Blue Franc 2003 Some gamey touches to this one, with a charge of pepperiness over blueberry and dark cherry notes. Medium-bodied, and a good value despite a limited production.
Shooting Star Blue Franc 2003 Jed Steele’s second label, and his only Washington state red (Washington State seems to be his go-to location for unusual varietals; he also makes an Aligoté there). Eschewing the oak that his Austrian colleagues are currently so keen on, the fruit shines through here unaided, with rich, berry pie aromas touched by baking spices. It’s medium-bodied, with gentle tannins, a summer wine from a winter-hardy grape.

Are these articles useful for enhancing your wine and dine experience in the Philippines. Do they also help you with travel, leisure, vacation, dining out, nightlife and other leisure activities plans in Philippines? Considered one of the best restaurants in Manila, Yats hopes to provide you with pertinent information to plan your trips to Pampanga Angeles City Clark Freeport Zone whether you are travelling from Manila or other Asian countries such as Hong Kong, Shanghai, Singapore, Malaysia or Korea.

Restaurant reservations in Philippines, planning of menu, selection of wine for dinner and booking a private function and event in Angeles City Clark Freeport Zone can all be handled. Yats Restaurant and Wine Bar has been regarded by many to be the premier restaurant north of Manila Philippines. Its 3000-line award-winning restaurant wine list has kept many wine lovers happy dining in this restaurant in Angeles City Clark Philippines for over a decade.

Yats Restaurant and Wine Bar was built by Hong Kong-based Yats International in 2000 to provide a world-class fine dining restaurant, business meeting facilities and venues for private dinners and functions in Pampanga Angeles City Clark Freeport Zone. Pampanga Angeles City Clark Philippines was selected for this restaurant because of safety, clean air, absence of traffic and proximity to Manila and Subic.

For comments, inquiries and reservations, email or call these numbers:
(045) 599-5600 0922-870-5178 0917-520-4401 ask for Ernest or Pedro.


Getting to this fine dining restaurant of Angeles City Clark Freeport Zone Pampanga Philippines
How to get to this fine-dining restaurant in Clark Philippines? Once you get to Clark Freeport, go straight until you hit Mimosa. After you enter Mimosa, stay on the left on Mimosa Drive, go past the Holiday Inn and Yats Restaurant (green top, independent 1-storey structure) is on your left. Just past the Yats Restaurant is the London Pub.

Manila visitors and tourists playing golf in Mimosa Clark are surprised to discover good restaurants in Pampanga serving excellent food with fine wines. One of the best restaurants in Pampanga is Yats Restaurant and Wine Bar which has been well regarded by food and wine lovers in Angeles City, Bulacan and Subic as one of the good restaurants in Clark to dine out while visiting Pampanga. This is one of the popular family restaurants in Pampanga that serve really good steaks as well as seafood. Visitors to Clark Philippines rarely pass up in the opportunity to dine at one of the best restaurants in Pampanga.

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Tel: (045) 599-5600 0922-870-5194 0917-520-4401 Ask for Daniel, Lito or Cosh

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Tel: (632) 633-1566 ask for Rea or Chay

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