Winery Kovács NimródGrand Bleu Nagy Eged Grand Cru
Red wine
This wine generally goes well with
The Grand Bleu Nagy Eged Grand Cru of the Winery Kovács Nimród is in the top 10 of wines of Eger.
Wine flavors and olphactive analysis
On the nose the Grand Bleu Nagy Eged Grand Cru of Winery Kovács Nimród in the region of Eger often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, spices or red fruit.
Details and technical informations about Winery Kovács Nimród's Grand Bleu Nagy Eged Grand Cru.
Discover the grape variety: Raboso Piave
A very old variety known and cultivated more precisely in the north-east of Italy in the Veneto region (provinces of Treviso, Padua, Venice, etc.), not to be confused with Raboso Veronese, which is the result of an intraspecific cross between Raboso Piave and Marzemina Bianca. Raboso Piave is practically unknown in other wine-producing countries.
Last vintages of this wine
The best vintages of Grand Bleu Nagy Eged Grand Cru from Winery Kovács Nimród are 2013, 2009, 2011, 0 and 2012.
Informations about the Winery Kovács Nimród
The Winery Kovács Nimród is one of of the world's greatest 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: Acescence
An alteration in wine also known as pitting (hence the expression piqué wine), due to the presence of acetic acid and ethyl acetate, and characterized by a vinegar-like odor.
