Winery Mészáros PálOhmerops Blend
Red wine
This wine is a blend of 3 varietals which are the Cabernet franc, the Cabernet-Sauvignon and the Merlot.
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with beef and lamb.
The Ohmerops Blend of the Winery Mészáros Pál is in the top 60 of wines of Hungary and in the top 5 of wines of Szekszárd.
Taste structure of the Ohmerops Blend from the Winery Mészáros Pál
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Ohmerops Blend of Winery Mészáros Pál in the region of Dél-Pannónia is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Ohmerops Blend of Winery Mészáros Pál in the region of Dél-Pannónia often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, red fruit or black fruit.
Food and wine pairings with Ohmerops Blend
Pairings that work perfectly with Ohmerops Blend
Original food and wine pairings with Ohmerops Blend
The Ohmerops Blend of Winery Mészáros Pál matches generally quite well with dishes of beef or lamb such as recipes of roast beef in a crust (onions & mustard) or rack of lamb with antiboise sauce.
Details and technical informations about Winery Mészáros Pál's Ohmerops Blend.
Discover the grape variety: Cabernet franc
Cabernet Franc is one of the oldest red grape varieties in Bordeaux. The Libourne region is its terroir where it develops best. The terroirs of Saint-Emilion and Fronsac allow it to mature and develop its best range of aromas. It is also the majority in many blends. The very famous Château Cheval Blanc, for example, uses 60% Cabernet Franc. The wines produced with Cabernet Franc are medium in colour with fine tannins and subtle aromas of small red fruits and spices. When blended with Merlot and Cabernet Sauvignon, it brings complexity and a bouquet of aromas to the wine. It produces fruity wines that can be drunk quite quickly, but whose great vintages can be kept for a long time. It is an earlier grape variety than Cabernet Sauvignon, which means that it is planted as far north as the Loire Valley. In Anjou, it is also used to make sweet rosé wines. Cabernet Franc is now used in some twenty countries in Europe and throughout the world.
Last vintages of this wine
The best vintages of Ohmerops Blend from Winery Mészáros Pál are 2011, 2013, 2015, 2012 and 2007.
Informations about the Winery Mészáros Pál
The Winery Mészáros Pál is one of of the world's greatest estates. It offers 79 wines for sale in the of Szekszárd to come and discover on site or to buy online.
The wine region of Szekszárd
The wine region of Szekszárd is located in the region of Dél-Pannónia of Hungary. Wineries and vineyards like the Domaine Dúzsi Tamás or the Domaine Takler produce mainly wines red, pink and white. The most planted grape varieties in the region of Szekszárd are Merlot, Cabernet franc and Cabernet-Sauvignon, they are then used in wines in blends or as a single variety. On the nose of Szekszárd often reveals types of flavors of cherry, cinnamon or pepper and sometimes also flavors of cocoa, black fruits or black currant.
The wine region of Dél-Pannónia
Hungary/eszak-dunantul/pannonhalma">Pannonhalma is a wine region in north-western Hungary. It constitutes the eastern corner of Transdanubia, the traditional region of Hungary which Lies across the Danube (trans danubia) from the Hungarian capital Budapest. As this corner of Hungary focuses mainly on red wine production, Pannonhalma's vineyards are planted mostly with the Bordeaux wine grapes Cabernet Sauvignon, Cabernet Franc, Merlot, as well as Burgundy's Pinot Noir. Pannonhalma is situated just south-east of Gyor, the regional capital of Gyor-Moson-Sopron county (of which Sopron makes up the western third), and the western Transdanubia region.
The word of the wine: Texture
In tasting, the equivalent of touch. It is the set of tactile sensations perceived by the mucous membranes of the mouth: silky, velvety, sticky, fatty, astringent, pasty, etc.
