German Food Guide
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Also known as:  Blauer Lemberger, Blaufränkisch

Although it origin is not known exactly, it is believed that the Lemberger grape originated in the southern Danube River region. In the 1700's it was planted primarily in Austria. In Germany in the 1800's, in Württemberg, the Wine Improvement Committee instructed the local winzers to remove all unproductive grapevines and replaced them with Lemberger vines.

About 4077 acres (1,650 hectares) of the German wine regions are covered with Lemberger vines, primarily in Baden and Württemberg. Outside of Germany, the grapes are produced in Austria (Blaufränkisch wines) and Hungary (Kékfrancos wines).

Lemberger wine is lightly fruity with a long lasting taste. Its aroma shows hints of cherries, boysenberries, plums, currants, elderberries, bananas, and cocoa. Perfectly suited for a barbeque, Lemberger wine goes well with grilled meats (such as grilled chicken, steak, and game), lamb, roast beef, blue vein cheeses, feta cheese, and Bergkäse.
Lemberger Grapes
Photo © Kai Koehler -


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