Winery PierothBor Forrás Kunság Blaufränkisch
Red wine
This wine generally goes well with pork, rich fish (salmon, tuna etc) or mature and hard cheese.
Food and wine pairings with Bor Forrás Kunság Blaufränkisch
Pairings that work perfectly with Bor Forrás Kunság Blaufränkisch
Original food and wine pairings with Bor Forrás Kunság Blaufränkisch
The Bor Forrás Kunság Blaufränkisch of Winery Pieroth matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or mature and hard cheese such as recipes of chicken ballotine with ham and mushrooms, grilled mackerel with garlic and herbs or smoked salmon and comté pie.
Details and technical informations about Winery Pieroth's Bor Forrás Kunság Blaufränkisch.
Discover the grape variety: Semebat
Light, simple fruity reds with a pale, lightly coloured ruby, soft tannins and an airy palate with moderate acidity, undemonstrative red fruit aromas. Rustic, discreet profile. Almost extinct, preserved in INRAE varietal collections for its heritage value, testament to the pre-phylloxera ampelographic diversity of the South-West and studied among heritage varieties. Rare French black variety, once grown in the South-West.
Last vintages of this wine
The best vintages of Bor Forrás Kunság Blaufränkisch from Winery Pieroth are 2017, 2011
Informations about the Winery Pieroth
The Winery Pieroth is one of of the world's great estates. It offers 791 wines for sale in the of Hungary to come and discover on site or to buy online.
The wine region of Hungary
Millennia-old Central European wine country, 65,000 ha across 22 regions, 70% whites. Legendary Tokaji Aszú (UNESCO): golden botrytised sweet wines with signature notes of honey, candied apricot, orange peel and spice, taut acidity — one of the world's greatest sweet wines. Dry Furmint booming (lively and mineral), perfumed Hárslevelű. Egri Bikavér ("Bull's Blood") as a fleshy Kékfrankos red.
The word of the wine: Wiring
Action of periodically filling barrels containing wine, in order to offset evaporation and maintain a maximum level. The topping up allows to avoid the phenomenon of oxidation.
