Blauburger is a red, Austrian grape variety bred in 1923 by Fritz Zweigelt by crossing Blauer Portugieser and Blaufrankisch. The wines are deeply coloured but they are relatively neutral in taste.

Blauburger grapes are of deep dark, bluish-black color. These grapes produce wines, relatively neutral in taste and aromas with subtle notes of blackberries, violets and pepper. Acidity and tannins are rather low and therefore these wines are usually used to add color to other wines.

Blauburger is mainly grown in Austria. Some vineyards planted with Blauburger, are also found in Germany and Hungary. Blauburger is an early ripening variety that is generally susceptible to powdery mildew and various fungal diseases. It is typically harvested in the beginning of the season, when the grapes are fully ripe. The wines are usually used to add color to other wines. Austrian wines made from Blauburger are deeply coloured but they are relatively neutral and lightweight and mostly lacking tannin and acidity. Some producers however produce monovarietal wines, aged in oak. Blauburger wines pair well with light dishes such as pasta or grilled sausages. The fresher styles of Blauburger, go well with spicy foods, such as Indian and Asian cuisine.

The plantings of Blauburger are very rare in Germany.

In 2006, only 10 hectares of Blauburger were still cultivated.