Wellanschitz Klassisch Blaufränkisch 2016

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Why do we love this wine?

This smells like a peppered steak fresh off the char grill, doused in a reduction of blueberries, black plum and molasses, sprinkled in fresh marjoram, with a dash of Kirsch. With a side of crisp-but-doughy Yorkshire puddings. Or maybe that’s just what I now want to eat with it. The peppery juiciness follows through on the palate, with lively fruit-driven acidity and tannins that smooth out the experience like moulding clay at a pottery wheel. Or maybe it’s just late in the day and my mind goes on tangents. One minute we’re on the BBQ, the next we’re on the set of Ghost. Either way, these are good places to be. In the end it doesn’t matter. The love inside this bottle, you take it with you.

Profile

Black Cherry

Pepper

Spice

Medium-bodied

Chalky

Concentrated

Awards

Falstaff Magazine

Austrian import

Wine Nerd Stuff

It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.

Specs

Region: Burgenland
Vintage: 2016
Cellaring: 2023
Preservatives: Sulphites
Alcohol by Vol.: 13.0%

Closure: Screwcap
Bottle Vol: 750mL
Blend Info: 100% Blaufränkisch
Serving Temp.: 17.0°C

Food Union

The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...

Goes with

Duck

Pork

Rabbit

Fillet of venison with red wine and wild mushrooms

Ingredients

600ml red wine (such as shiraz)
1/3 cup (80ml) Madeira or dry sherry
1/3 cup (80ml) balsamic vinegar
6 eschalots, sliced
1 fresh bay leaf*
1 thyme sprig
2 cups (500ml) cranberry jus or good-quality beef stock**
10g dried chanterelle or porcini mushrooms***
1kg venison fillet****
1 tbs olive oil
30g unsalted butter
1 tbs plain flour
Redcurrant jelly, to serve

Directions

To make the sauce, combine the red wine, Madeira, balsamic vinegar, eschalots, bay leaf and thyme in a bowl and set aside for 2-3 hours. Place in a saucepan with jus or stock and bring to the boil over high heat. Reduce heat to medium-low and simmer until reduced by three-quarters (this will take about 20 minutes). Set aside.
Preheat the oven to 200°C.
Place the dried mushrooms in a small bowl, pour over a little boiling water and set aside to soak for 10 minutes.
If the venison fillet is long, cut it in half. Season well with salt and freshly ground black pepper.
Heat the oil in a large frypan over high heat and sear the venison on all sides. Transfer to a baking tray and roast for 10-12 minutes for medium-rare. Remove from oven, cover loosely with foil and set aside to rest for 10 minutes.
Drain mushrooms, reserving the liquid. Heat the butter in a frypan over medium heat. Add mushrooms and cook, stirring, for 1-2 minutes. Add flour to the pan and cook, stirring, for a further minute. Add red-wine sauce and reserved mushroom liquid, and simmer for 5-6 minutes until well-reduced. Season to taste.
Slice the venison and serve with sauce and redcurrant jelly, accompanied by the salad and tartiflette.