Charcuterie in Burgenland

Dry · Medium-bodied · Medium tannin · Medium acidity · Easygoing

Paul Achs's varietal St. Laurent, soft and juicy with red-cherry fruit, an easy-drinking organic red.

Dry · Light-bodied · Low tannin · High acidity · Easygoing · Funky

Beck's Bambule! line is a juicy, low-intervention natural-wine range; the Zweigelt Bambule! is light, fruity and made for easy drinking.

Dry · Medium-bodied · Medium tannin · High acidity · Savoury

Moric's entry-level Blaufränkisch Burgenland, fresh and mineral, made in Roland Velich's old-oak-only house style that revived interest in the grape.

Dry · Light-bodied · High acidity · Funky · Refreshing

Pittnauer's Pitt Nat Rosé is an ancestral-method pet-nat made from St. Laurent, frothy and tart in the estate's natural-wine style.

Dry · Light-bodied · Low tannin · High acidity · Easygoing · Fruity

Puszta Libre is Claus Preisinger's bestselling juicy red blend, credited with popularising a lighter, chillable style of Austrian red.

Dry · Full-bodied · Firm tannin · Medium acidity · Savoury

Ried Oberer Wald is Triebaumer's other classic Blaufränkisch single-vineyard, showing sour cherry with bitter chocolate and juniper.