Winery OstorosborPrémium Válogatás Csipke Feher
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Prémium Válogatás Csipke Feher
Pairings that work perfectly with Prémium Válogatás Csipke Feher
Original food and wine pairings with Prémium Válogatás Csipke Feher
The Prémium Válogatás Csipke Feher of Winery Ostorosbor matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of toasted bagel with smoked salmon, paella from an old spanish grandmother... or quiche with bacon and gruyère cheese.
Details and technical informations about Winery Ostorosbor's Prémium Válogatás Csipke Feher.
Discover the grape variety: Len de l'el
This variety is most certainly from the Tarn region, more precisely from Gaillac, and is registered in the Official Catalogue of wine grape varieties, list A1. It is not found in any other French wine-growing region and is virtually unknown abroad.
Last vintages of this wine
The best vintages of Prémium Válogatás Csipke Feher from Winery Ostorosbor are 2014, 0
Informations about the Winery Ostorosbor
The Winery Ostorosbor is one of of the world's great estates. It offers 62 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: Smell
A generic term for both unpleasant and pleasant odours known as perfumes. In the world of tasting, the term aroma is more commonly used.
