Winery Besenyei BorhazVörös Cuvée
Red wine
This wine is a blend of 2 varietals which are the Cabernet-Sauvignon and the Merlot.
This wine generally goes well with poultry, beef or game (deer, venison).
Food and wine pairings with Vörös Cuvée
Pairings that work perfectly with Vörös Cuvée
Original food and wine pairings with Vörös Cuvée
The Vörös Cuvée of Winery Besenyei Borhaz matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of scottish haggis, lamb stew from my mum or cassoulet of yesteryear.
Details and technical informations about Winery Besenyei Borhaz's Vörös Cuvée.
Discover the grape variety: Cabernet-Sauvignon
Cabernet-Sauvignon noir is a grape variety that originated in France (Bordeaux). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Vörös Cuvée from Winery Besenyei Borhaz are 0, 2012
Informations about the Winery Besenyei Borhaz
The Winery Besenyei Borhaz is one of of the world's greatest estates. It offers 11 wines for sale in the of Eger to come and discover on site or to buy online.
The wine region of Eger
Eger, in northeastern Hungary, is a wine region best known for its Egri Bikavér wine, popularly known as "Bull's Blood". Although Sweet, white Tokaji remains unrivaled as Hungary's most famous wine overall, Bikavér (Bull's Blood) is surely the country's most famous red. The style – a Complex blend of several dark-skinned grapes – was first made in the late 19th Century, in Szekszard (200 kilometers/130 miles southwest of Eger). It rose to international fame in the 1970s, when the state-owned Egervin winery monopolized production of the style, and successfully promoted it on export markets.
The word of the wine: Anthocyanins
Phenolic compounds present in the skin of grapes that give colour to red wines during maceration.
