Winery BolykiEgri Sauvignon Blanc
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Wine flavors and olphactive analysis
On the nose the Egri Sauvignon Blanc of Winery Bolyki in the region of Eger often reveals types of flavors of vegetal, tree fruit or citrus fruit and sometimes also flavors of floral.
Food and wine pairings with Egri Sauvignon Blanc
Pairings that work perfectly with Egri Sauvignon Blanc
Original food and wine pairings with Egri Sauvignon Blanc
The Egri Sauvignon Blanc of Winery Bolyki matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of skate wings with black butter sauce, scallops or scallops express with cognac or magic cake cheese quiche.
Details and technical informations about Winery Bolyki's Egri Sauvignon Blanc.
Discover the grape variety: Krakhouna
It is believed to have originated in Georgia, where it is grown as both a table and wine grape. In France it is not known.
Last vintages of this wine
The best vintages of Egri Sauvignon Blanc from Winery Bolyki are 2011, 2019, 2016, 2013 and 2018.
Informations about the Winery Bolyki
The Winery Bolyki is one of of the world's greatest estates. It offers 31 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.
News related to this wine
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The word of the wine: Thermoregulation
Control of the vinification temperatures (by circulating hot or cold water on the walls of the vats, for example). This is a major step forward, which in particular helps to preserve the freshness of the aromas threatened by excessive temperature rises during fermentation.