In German-speaking countries such as Austria, Germany and Switzerland, a frequent component in the names of red wine varieties; for example Blauer Portugieser, Blauer Burgunder (Pinot Noir), Blauer Wildbacher and Blaufränkisch. The attribute "blue" or bleu (French), nera (Italian), blue (English) and kék (Hungarian) is also used to describe the colour of the berries; the dark pigments of the grapes, to which red wine owes its colour, are mainly due to the anthocyanins contained in the skins (the mostly white pulp plays a minor role).
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Thorsten Rahn
Restaurantleiter, Sommelier, Weindozent und Autor; Dresden