A negative consequences of these high yields is that this normally magnifies the grape's naturally low acidity level which, if not corrected during winemaking, can produce "flabby" and dull wines.

In Germany the grape is often found in the Rheinhessen and Pfalz where it is used to make every day table wine and Weissherbst (rosé).

In Romania and Hungary the grape was once known as Kékoporto or "blue port" but has been renamed Portugieser in recent times.

Here the grape can produce a deep color, more fuller bodied wine that is often aged in oak.

It is often blended with Kékfrankos (Blaufränkisch) and is a permitted ingredient in the Egri Bikavér (Bull's Blood) cuvée.

[4] In other parts of the world the grape is known under a variety of synonyms including Autrichien, Badener, Blaue Feslauertraube, Feslauer, Kékoportó (Hungary), Modrý Portugal (Czech Republic), Portugizac Plavi (Croatia), Modra Portugalka (Slovenia), Oporto, Portugais Bleu (France), Portugieser, Vöslauer, Portugizac Crni and Portugaljka.