The Winery Juhász is one of the largest wineries in the world. It offers 39 wines for sale in of Eger to come and discover on site or to buy online.
Looking for the best Winery Juhász wines in Eger among all the wines in the region? Check out our tops of the best red, white or effervescent Winery Juhász wines. Also find some food and wine pairings that may be suitable with the wines from this area. Learn more about the region and the Winery Juhász wines with technical and enological descriptions.
How Winery Juhász wines pair with each other generally quite well with dishes of beef, lamb or pork such as recipes of caramelized beef with onions, quick couscous or special' tagliatelle carbonara.
On the nose the red wine of Winery Juhász. often reveals types of flavors of cherry, oaky or smoke and sometimes also flavors of blackberry, red fruit or strawberries. In the mouth the red wine of Winery Juhász. is a powerful with a nice balance between acidity and tannins.
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 grapes that go into the robust Bikavér blend are Kadarka and Kekfrankos (typically the majority components), Zweigelt, Blauburger, Kekmedoc, Cabernet Franc, Cabernet Sauvignon, Merlot and Pinot Noir. Wine laws introduced in 2005, just after Hungary joined the European Union, state that each of these varieties should be used to some extent in all Bikavér wines, and that none of them should constitute more than 50 percent of the Final blend. Good-quality Bikaver is Deep, purple-crimson in Color, with softish tannins a middleweight Body and plummy, Spicy aromatics.
Eger has a long history of wine marketing success, having shipped wines around Central Europe since the 13th Century.
The greatest interruption to its prolific wine output occurred when the Ottoman Turks invaded Hungary in the 14th Century; their Sharia law forbade the production and consumption of wine. When the Ottoman forces reached the town of Eger, they met with such fierce resistance that they thought the local people must have been strengthened with the blood of bulls (bikavér). And so a wine legend came into being.
White wines are made in Eger vineyards, although they rarely rival their red counterparts in terms of general appeal.
How Winery Juhász wines pair with each other generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of pan-fried black pudding with apples, skate with vinegar and capers or vegan leek and tofu quiche.
On the nose the white wine of Winery Juhász. often reveals types of flavors of oaky, citrus or butter and sometimes also flavors of non oak, microbio or oak.
Some say that it originated in Hungary, while others say it came from Turkey via Bulgaria. Known in Austria and more generally in Eastern Europe (Albania, Croatia, Moldavia, Slovakia, Romania, Serbia, etc.), it is registered in the Official Catalogue of Wine Grape Varieties, list A1.
How Winery Juhász wines pair with each other generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of pumpkin and bacon pie, fish pot or zucchini quiche.
On the nose the sparkling wine of Winery Juhász. often reveals types of flavors of earth, microbio or tree fruit.
A method of ageing which aims to give the wine certain aromas of evolution (dried fruit, bitter orange, coffee, rancio, etc.) by exposing it to the air; it is then matured either in barrels, demi-muids or unoaked casks, sometimes stored in the open air, or in barrels exposed to the sun and to temperature variations. This type of maturation characterizes certain natural sweet wines, ports and other liqueur wines.
How Winery Juhász wines pair with each other generally quite well with dishes of beef, game (deer, venison) or lamb such as recipes of melt-in-the-mouth pork tenderloin casserole, rabbit stew the old fashioned way or leg of lamb in a casserole.
On the nose the pink wine of Winery Juhász. often reveals types of flavors of oak, red fruit.
Pinot noir is an important red grape variety in Burgundy and Champagne, and its reputation is well known! Great wines such as the Domaine de la Romanée Conti elaborate their wines from this famous grape variety, and make it a great variety. When properly vinified, pinot noit produces red wines of great finesse, with a wide range of aromas depending on its advancement (fruit, undergrowth, leather). it is also the only red grape variety authorized in Alsace. Pinot Noir is not easily cultivated beyond our borders, although it has enjoyed some success in Oregon, the United States, Australia and New Zealand.
How Winery Juhász wines pair with each other generally quite well with dishes such as recipes .
On the nose the sweet wine of Winery Juhász. often reveals types of flavors of citrus fruit.
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
Planning a wine route in the of Eger? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Winery Juhász.
Muscat Ottonel has the character of a grape variety with a distant lineage. It was first obtained in 1839 and continues to be planted in nearly 2,000 hectares of vineyards around the world. It shows good vigour and promises satisfactory production, of the order of 6 kilos per vine. The bunches, which are rather loose, are quite large, bearing berries with a strong character. A pleasantly musky flavour and a lot of juice characterize the pulp, protected by a medium skin. The bluish-black skin contributes to the exceptional beauty of the vineyards at harvest time. The size of the ellipsoidal berries is another argument in favor of Muscat Ottonel, which is also known as Muscat Ottone or Muscadet Ottonel. Resin, toast, honey and wild flowers are all present in the wines made from this variety. If the foliage, which turns yellow in autumn, is one of its charms, remember to protect the fruit from grey rot and coulure.
