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Wildbacher grapes

by | May 4, 2017

Wildbacher, also called Blauer Wildbacher is a dark-skinned variety of grape.

Wildbacher grapes

The fruit that is the source of the wine majorly comes from four distinct vineyards that are situated a few miles away from the north of Slovenian border.

This grape variety is also known for its extremely late-ripening harvests. Wildbacher falls among the famous 13 red grape varieties that are permitted by the Austrian Government to continue production because of its fine and exquisite quality and essence.

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It is also very popular among its consumers, which include the citizens of Austria and tourists as well as travellers. Wildbacher also has a very significant connection and similarity with the Blaufrankish variety of wine grape.

Remember to read the Wine Tasting guide…

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Origin

The Wildbacher type of red wine that hails from Steiermark (also known Styria) located in the south of Austria.

The Wildbacher variety of red wine is also grown and brewed in other areas of Austria like Innsbruck and Salzburg, but these are more of a commercial variety compared to the ones that are grown in the Styria region.

The taste, aroma and texture are a little different from the ones that are brewed in Styria, but these differences can only be identified by an expert.

It is grown and harvested also in the sub-regions of Weststeiermark, which is the western part of Styria.  Steiermark is a region that comes under the area of Slovenia.

Blauer Wildbacher is also used for blending purposes in Veneto, which is a part of Italy, where it is planted in parallel rows.

Veneto is a famous region in Italy where several dozens of different types of wine are grown and brewed in specialized areas which are designed to be suitable for the growth of grapes and brewing of wine. Though they are produced it Italy, it is only in small numbers.

Characteristics

The wines that are produced from Blauer Wildbacher have an extreme quality of acidic linearity.

Most of the time, this wine is created in the form of a local rosé wine which is named Schilcher.

They contain a mesmerizing red-berry flavour with a slight tinge of grassy aroma. These aperitif-style wines are also very crisp in their texture. In many occasions Wildbacher is used for the production of ice wine, but care is maintained to use only in menial quantities.

The vines that produce the Wildbacher grapes have an average age of about 20 to 36 years. This is rather long compared to several other types of wine.

The flavour of the wine produced by Wildbacher is usually fruity, the aroma as well is fruity just like the taste.

They come medium sized bottles with a deep copper colour. The texture of the wine is usually light fizzy, this is an extremely desirable trait among wines.

The palate and nose show raspberry, cranberry and minerality which are actually the components that are adding the fruity flavour to the wine. It acts as a very good alternative for the usual type of rosé and sparkler.

Food Pairing

The Wildbacher variety of red wine goes well with several of the vegetarian dishes that are predominant in the areas surrounding Styria.

The main vegetable pairing that is rudimentary to the diet of the local people of these regions is the horseradish.

The Horseradish dishes which are spiced and pickled are a very good combination with the Wildbacher variety of red wine.

Horseradish is consumed in confluence with the wildbacher variety of red wine either as a raw vegetable or in elaborate dishes which are baked to perfection.

Wildbacher grape variety can also be paired well with strawberries. Usually, strawberries are eaten raw while consuming the Wildbacher variety of red wine, sometimes accompanied with a chocolate dipping as well, but this is not very common.

Balsamic vinegar is a good complement to the Wildbacher variety of red wine mainly due to the acidic qualities that it possesses.

Most of the acidic foods and vegetarian sauces are a good combination with the Wildbacher variety of red wine.

But care must be taken that the food pairing does not end up being too acidic mainly due to the fact that the wine itself has acidic properties. Many of the local Styrian foods are also a good combination.

Author

Michael Bredahl

Michael Bredahl

Wine Writer

Michael is an online enthusiast, with a lot of knowledge about online marketing. Traveling around the world to hunt for the perfect wine. Latest on Sicily, where Etna has a huge impact on the taste, which is strong with a bitter aftertaste for the youngest wines, but older wines are fantastic. Drinking wine, and writing about them, are one the passions. Remember to drink responsibly 🙂

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