Winery Attila PinceBirtokbor
Red wine
This wine is a blend of 3 varietals which are the Cabernet franc, the Pinot noir and the Merlot.
This wine generally goes well with pork, poultry or beef.
Food and wine pairings with Birtokbor
Pairings that work perfectly with Birtokbor
Original food and wine pairings with Birtokbor
The Birtokbor of Winery Attila Pince matches generally quite well with dishes of beef, lamb or veal such as recipes of beef tongue with vegetables and madeira sauce, rack of lamb with antiboise sauce or chicken breast with curry and mushrooms.
Details and technical informations about Winery Attila Pince's Birtokbor.
Discover the grape variety: Cabernet franc
Supple, fragrant reds with fine tannins and vibrant freshness, showing raspberry, violet, green pepper, pencil lead and gentle spice aromas. Star of the Loire as a single variety (Chinon, Bourgueil, Saumur-Champigny) and of the right bank of Bordeaux in blends (Cheval Blanc at 60%). Also in semi-dry Anjou rosés. A historic Bordeaux variety, parent of Cabernet-Sauvignon, Merlot and Carmenère.
Last vintages of this wine
The best vintages of Birtokbor from Winery Attila Pince are 0, 2012
Informations about the Winery Attila Pince
The Winery Attila Pince is one of of the world's greatest estates. It offers 13 wines for sale in the of Eger to come and discover on site or to buy online.
The wine region of Eger
Emblematic Hungarian region in the north, home of the legendary Egri Bikavér ("Bull's Blood"). A blend of fleshy, spicy reds with signature notes of black cherry, ripe plum, paprika, sweet spices and tobacco, round tannins. Mandatory base of Kékfrankos (Blaufränkisch), blended with fruity Kadarka, peppery Cabernet Franc and supple Merlot. Also Egri Csillag in white ("Star of Eger"), fresh and aromatic.
The word of the wine: Food and wine pairing
It is the set of techniques that allow for the pleasant combination of food and wine. Food and wine pairing is based on a few basic principles, such as similarity, complementarity or contrast, and involves all the elements that make up the wine and the food (flavours, textures, aromas, etc.).
