Winery Gál TiborEgri Bikavér White
White wine
This wine is a blend of 2 varietals which are the Chardonnay and the Viognier.
This wine generally goes well with pork, vegetarian or poultry.
Wine flavors and olphactive analysis
On the nose the Egri Bikavér White of Winery Gál Tibor in the region of Eger often reveals types of flavors of oak.
Food and wine pairings with Egri Bikavér White
Pairings that work perfectly with Egri Bikavér White
Original food and wine pairings with Egri Bikavér White
The Egri Bikavér White of Winery Gál Tibor matches generally quite well with dishes of pork, game (deer, venison) or rich fish (salmon, tuna etc) such as recipes of endives with ham (improved), pizza of the south west : duck breast, roquefort or salmon in bellevue.
Details and technical informations about Winery Gál Tibor's Egri Bikavér White.
Discover the grape variety: Chardonnay
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
Last vintages of this wine
The best vintages of Egri Bikavér White from Winery Gál Tibor are 2012, 0, 2008, 2011
Informations about the Winery Gál Tibor
The Winery Gál Tibor is one of of the world's great estates. It offers 46 wines for sale in the of Eger to come and discover on site or to buy online.
The wine region of Eger
Emblematic Hungarian region in the north, home of the legendary Egri Bikavér ("Bull's Blood"). A blend of fleshy, spicy reds with signature notes of black cherry, ripe plum, paprika, sweet spices and tobacco, round tannins. Mandatory base of Kékfrankos (Blaufränkisch), blended with fruity Kadarka, peppery Cabernet Franc and supple Merlot. Also Egri Csillag in white ("Star of Eger"), fresh and aromatic.
The word of the wine: Hat
Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.
