Winery Kovács NimródEgri Csillag
White wine
This wine generally goes well with vegetarian, poultry or mature and hard cheese.
Wine flavors and olphactive analysis
On the nose the Egri Csillag of Winery Kovács Nimród in the region of Eger often reveals types of flavors of tree fruit, citrus fruit or floral.
Food and wine pairings with Egri Csillag
Pairings that work perfectly with Egri Csillag
Original food and wine pairings with Egri Csillag
The Egri Csillag of Winery Kovács Nimród matches generally quite well with dishes of mature and hard cheese, vegetarian or poultry such as recipes of vegetarian quiche with mushrooms and comté cheese, goat cheese and bacon quiche or one pot pasta with creamy chicken farfalle.
Details and technical informations about Winery Kovács Nimród's Egri Csillag.
Discover the grape variety: Taraboussié
An ancient grape variety most likely originating from the Aveyron region, now in danger of extinction. Published genetic analyses have revealed that it is related to one or more grape varieties, including Mouyssaguès. For more details, click here! - Synonymy: tarabassié (for all the synonyms of the grape varieties, click here!).
Last vintages of this wine
The best vintages of Egri Csillag from Winery Kovács Nimród are 2014, 0, 2018, 2016 and 2017.
Informations about the Winery Kovács Nimród
The Winery Kovács Nimród is one of of the world's great estates. It offers 35 wines for sale in the of Eger to come and discover on site or to buy online.
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: Rosé de saignée
A method of making rosé wine that consists of partially draining a vat of red wine after a few hours of maceration. The longer the maceration, the stronger the colour. This practice gives rich and expressive rosés.
