The Blauer Silvaner represents something like the mystery of the grape variety in German-speaking countries. It is grown on only a few hectares, which are hardly statistically recorded, but one can assume that there are a good 30 hectares of vineyards, mainly in Franconia. The Blauer Silvaner wines are therefore rare and very difficult to obtain, but reward the finder with a dense and complex taste that is vaguely reminiscent of a high-quality Grüner Veltliner or a good unwooded Chardonnay. Its name comes from the reddish color of the grape skin in the final stage of ripeness. There are only speculations and theories about its origin and provenance. It is said to have arrived in Germany from the Danube region in the 17th century. Whether it is a mutation of the Green Silvaner, as some suspect, or the original form of the Silvaner in general, has not yet been researched. The shell of the Blue Silvaner is relatively thick, so it is quite resistant to rot and ripens late. Its stature is strong and it produces a medium but reliable yield when the grapes are fully ripe. The wines are almost always made dry and are ideally harmonious with a good acid structure and a fine, creamy minerality.
This grape variety is also known by the name of:
Blauer Österreicher, Blauer Reifler, Blauer Schönfeilner, Bodenseetraube, Bodenseeburgunder, Blauer Zierfahndler, Schwarzer Österreicher, Schwarzer Cirifandel, Schwarzer Silvaner, Sylvaner Bleu
