Prieler Blaufrankisch Johanneshohe 2008

The aroma rings of young top growth Burgundy in the sense of orange rinds, sassafras, aromatic hardwoods and a cedar berry sort of quality -ah! but Austria consumes the palate with herbal black cherries and a savory pepper that weaves floral notes, wild plums, tart cherries, and an herbal complexity sure to find its place among sommelier, chef, and gourmand alike.
Wine review by Nicholas D. Livingston, January 2011

Food Pairings

Think of the elegant end of Pinot Noir foods; salmon, veal as in Oscar or Blanquette de Veau. Chicken and game birds.