A crossing of Portugieser (Oportó) and Kékfrankos (Blaufränkisch) created by Dr Fritz Zweigelt in Klosterneuburg, Austria in 1923. Blau means blue in English, while the other part of its name may refer to Klosterneuburg rather than Burgundy. It is related to Gouais Blanc.
In Hungary, the variety is cultivated on 465 hectares, primarily in the Eger wine district, where it plays a role in the Bikavér blends. The most significant proportions are found here, followed by the Bükk wine district. There are currently only 15 hectares of it in the Sopron wine district, yet the Kőszeg producers hold Blauburger in high esteem. It is used to make cool, tight, deeply coloured red wines.
The wines are primarily characterised by deep colour, light body, low tannins, medium alcohol and fresh acidity, while red berry fruit typifies their aroma profile.