Winery KissattilaKedves Sárgamuskotály
White wine
This wine generally goes well with spicy food and sweet desserts.
Food and wine pairings with Kedves Sárgamuskotály
Pairings that work perfectly with Kedves Sárgamuskotály
Original food and wine pairings with Kedves Sárgamuskotály
The Kedves Sárgamuskotály of Winery Kissattila matches generally quite well with dishes of spicy food or sweet desserts such as recipes of veal tagine with preserved lemons and saffron or meringue for dummies.
Details and technical informations about Winery Kissattila's Kedves Sárgamuskotály.
Discover the grape variety: Egiodola
Egiodola noir is a grape variety that originated in France (Languedoc). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by large bunches of grapes of medium size. The Egiodola noir can be found in several vineyards: South-West, Cognac, Bordeaux, Loire Valley, Languedoc & Roussillon, Provence & Corsica, Rhone Valley, Savoie & Bugey, Beaujolais, Armagnac.
Last vintages of this wine
The best vintages of Kedves Sárgamuskotály from Winery Kissattila are 0
Informations about the Winery Kissattila
The Winery Kissattila is one of of the world's greatest estates. It offers 13 wines for sale in the of Mátra to come and discover on site or to buy online.
The wine region of Mátra
The wine region of Mátra is located in the region of Eger of Hungary. Wineries and vineyards like the Domaine N. A. G.
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: De-vatting
Separation of the fermented juice from all solid particles (skin, pips, deposit of lees) by transferring it to a second tank.
