Winery Kovács NimródSyrah Monopole
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
The Syrah Monopole of the Winery Kovács Nimród is in the top 90 of wines of Eger.
Food and wine pairings with Syrah Monopole
Pairings that work perfectly with Syrah Monopole
Original food and wine pairings with Syrah Monopole
The Syrah Monopole of Winery Kovács Nimród matches generally quite well with dishes of beef, lamb or spicy food such as recipes of beef bourguignon in the oven of nanou, lamb tagine with prunes and dried fruits or home-made white pudding.
Details and technical informations about Winery Kovács Nimród's Syrah Monopole.
Discover the grape variety: Gros Bourgogne
A very old grape variety that has been cultivated for a long time in Italy and Switzerland (cantons of Valais and Vaud), and is now clearly on the way out. In these countries, it still exists in the vineyards in the form of isolated strains... in France, it is completely unknown and yet it bears the name of a French wine region. According to A.D.N. analyses (J.F. Vouillamoz), its parents include white gouais, furmint, harslevelu, savagnin blanc, sylvaner, etc.
Last vintages of this wine
The best vintages of Syrah Monopole from Winery Kovács Nimród are 0, 2011
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: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
