Winery Havas & TimárFranom Hordóválogatás
Red wine
This wine generally goes well with pork, poultry or beef.
Wine flavors and olphactive analysis
On the nose the Franom Hordóválogatás of Winery Havas & Timár in the region of Eger often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices.
Food and wine pairings with Franom Hordóválogatás
Pairings that work perfectly with Franom Hordóválogatás
Original food and wine pairings with Franom Hordóválogatás
The Franom Hordóválogatás of Winery Havas & Timár matches generally quite well with dishes of beef, pork or game (deer, venison) such as recipes of beef tongue in hot sauce, italian pasta or duck breast with honey.
Details and technical informations about Winery Havas & Timár's Franom Hordóválogatás.
Discover the grape variety: Cabernet franc
Supple, fragrant reds with fine tannins and vibrant freshness, showing raspberry, violet, green pepper, pencil lead and gentle spice aromas. Star of the Loire as a single variety (Chinon, Bourgueil, Saumur-Champigny) and of the right bank of Bordeaux in blends (Cheval Blanc at 60%). Also in semi-dry Anjou rosés. A historic Bordeaux variety, parent of Cabernet-Sauvignon, Merlot and Carmenère.
Last vintages of this wine
The best vintages of Franom Hordóválogatás from Winery Havas & Timár are 2015, 0
Informations about the Winery Havas & Timár
The Winery Havas & Timár is one of of the world's greatest estates. It offers 11 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: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
