Winery Juhász - Királyok Bora Olaszrizling

Winery JuhászKirályok Bora Olaszrizling

Wine of Hungary White wine of Eger of Hungary
3.2
Note - 1Note - 1Note - 1Note - 0Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
Tasters generally liked this wine.
The Királyok Bora Olaszrizling of Winery Juhász is a white wine from the region of Eger.
This wine generally goes well with

Details and technical informations about Winery Juhász's Királyok Bora Olaszrizling.

Grape varieties
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Cacaboué

Previous

Last vintages of this wine

Királyok Bora Olaszrizling - 0
In the top 100 of of Eger wines
Average rating: 3.211100

The best vintages of Királyok Bora Olaszrizling from Winery Juhász are 0

Informations about the Winery Juhász

The winery offers 41 different wines.
Its wines get an average rating of 3.5.
It is in the top 35 of the best estates in the region
It is located in Eger

The Winery Juhász 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.

Top wine Eger
In the top 10000 of of Hungary wines
In the top 1500 of of Eger wines
In the top 350000 of white wines
In the top 1500000 wines of the world

The wine region of Eger

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 word of the wine: Reduction

A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.

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