Hochberg Neckenmarkt Blaufränkisch

First blaufrankisch. Dried blackberries, dried flowers, some sort of desiccated nose. Hint of meat--definitely more savory than sweet. Palate follows with dried strawberries, sour cherries. Medium acidity, subtle, unobtrusive tannins. Would be great with gamier meat.

Kühler, brombeerfruchtiger Blaufränkisch.

I read somewhere about pairing Blaufrankisch with raw oysters. I could see it working. Especially with a mignonette. Need some oysters.