Winery PierothBor Forrás Ausbruch
Red wine
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Bor Forrás Ausbruch
Pairings that work perfectly with Bor Forrás Ausbruch
Original food and wine pairings with Bor Forrás Ausbruch
The Bor Forrás Ausbruch of Winery Pieroth matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of meat and goat pie, marielle's lamb and eggplant parmentier or garbure with duck confit.
Details and technical informations about Winery Pieroth's Bor Forrás Ausbruch.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Informations about the Winery Pieroth
The Winery Pieroth is one of wineries to follow in Hajós-Baja.. It offers 791 wines for sale in the of Hajós-Baja to come and discover on site or to buy online.
The wine region of Hajós-Baja
Southern Hungarian region (Telecska hills near the Danube), fine loess soils slightly clayey with ideal carbonate content, 18th-century German tradition. Signature Kekfrankos as red king: spiced and structured with black cherry, blackberry, plum, pepper, paprika and smoked touch, firm tannins and freshness — "land of wine and fish". Supple Kadarka and firm Cabernet Franc as complements. Taut Riesling, ample Chardonnay and aromatic Cserszegi Fuzeres in whites.
The wine region of Duna
Hungary's largest wine region (= Alföld) between the Danube and Tisza, favourable continental climate on sandy and loess soils. Kékfrankos is the signature king red with cherry, raspberry, spice and a peppery touch, supple tannins and lively acidity. Kadarka and Zweigelt as full-bodied fruity reds. Olaszrizling (Welschriesling), aromatic Cserszegi Fűszeres, Kövidinka and Riesling as fresh whites with citrus, white flowers and a honeyed hint.
The word of the wine: Bleeding
Old practice for red wines. As soon as the vat is filled with grapes, the tap is opened. A sweet but clear juice escapes from the vat (it can also be used to make rosé). The colour and density of the juice is enhanced, but it should not be overdone. Rarely more than 10% of the volume of a vat, otherwise you risk losing fruit and bringing in bitterness.
