Winery BukolyiRiesling Válogatás
White wine
This wine generally goes well with pork, vegetarian or poultry.
Wine flavors and olphactive analysis
On the nose the Riesling Válogatás of Winery Bukolyi in the region of Eger often reveals types of flavors of earth, tree fruit.
Food and wine pairings with Riesling Válogatás
Pairings that work perfectly with Riesling Válogatás
Original food and wine pairings with Riesling Válogatás
The Riesling Válogatás of Winery Bukolyi matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of white cabbage with bacon, chinchards with white wine and grapes or baked falafels.
Details and technical informations about Winery Bukolyi's Riesling Válogatás.
Discover the grape variety: Riesling
White Riesling is a grape variety that originated in France (Alsace). It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. White Riesling can be found in many vineyards: Alsace, Loire Valley, Languedoc & Roussillon, Lorraine, Provence & Corsica, Rhone Valley, Savoie & Bugey, Beaujolais, South West.
Last vintages of this wine
The best vintages of Riesling Válogatás from Winery Bukolyi are 2015, 0, 2014
Informations about the Winery Bukolyi
The Winery Bukolyi is one of of the world's greatest estates. It offers 18 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: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
