Winery MárkvártBikáver
Red wine
This wine generally goes well with poultry, beef or lamb.
Wine flavors and olphactive analysis
On the nose the Bikáver of Winery Márkvárt in the region of Dél-Pannónia often reveals types of flavors of earth, oak or spices and sometimes also flavors of red fruit.
Food and wine pairings with Bikáver
Pairings that work perfectly with Bikáver
Original food and wine pairings with Bikáver
The Bikáver of Winery Márkvárt matches generally quite well with dishes of beef, lamb or spicy food such as recipes of wild boar with honey, grilled lamb shoulder with spices and honey or cambodian amok.
Details and technical informations about Winery Márkvárt's Bikáver.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Last vintages of this wine
The best vintages of Bikáver from Winery Márkvárt are 2009, 2013, 0, 2015 and 2016.
Informations about the Winery Márkvárt
The Winery Márkvárt is one of of the world's greatest estates. It offers 10 wines for sale in the of Szekszárd to come and discover on site or to buy online.
The wine region of Szekszárd
Southern Hungarian region, land of velvety, spicy reds. Signature Szekszardi Bikaver (local "Bull's Blood"): a blend of dominant Kekfrankos (Blaufrankisch) and native Kadarka, with signature notes of ripe cherry, plum, paprika, hibiscus, tobacco and sweet spice, velvety tannins and southern roundness — softer and sunnier than Eger's. Also peppery Cabernet Franc and dense Cabernet Sauvignon. Mild Pannonian climate, loess soils over limestone.
The wine region of Dél-Pannónia
Southern Hungary (Pécs, Szekszárd, Villány, Tolna), ~7,800 ha on loess and limestone, continental climate with Mediterranean influences — bastion of great Hungarian reds. Kékfrankos and Kadarka signatures as native red kings: spiced and structured with black cherry, blackberry, plum, paprika, pepper and smoky hint, firm tannins. Ripe Cabernet Franc and Sauvignon in Bordeaux blends at Villány. Specialities Szekszárdi Bikavér and unique Cirfandli white at Pécs (spiced, honeyed).
The word of the wine: Thinning out
Operation consisting in eliminating the suckers that grow on the vine stocks.
