Winery OstorosborPrémium Válogatás Fekete Csipke
Red wine
This wine is a blend of 2 varietals which are the Zweigelt and the Merlot.
This wine generally goes well with blue cheese, pork or beef.
Food and wine pairings with Prémium Válogatás Fekete Csipke
Pairings that work perfectly with Prémium Válogatás Fekete Csipke
Original food and wine pairings with Prémium Válogatás Fekete Csipke
The Prémium Válogatás Fekete Csipke of Winery Ostorosbor matches generally quite well with dishes of beef, lamb or pork such as recipes of tata simone's dumplings, lamb chops with lemon and herbs or meatloaf with lovage (perpetual celery).
Discover the grape variety: Zweigelt
Intraspecific crossing between the saint laurent and the limberger realized in 1922 and in Austria by Fritz Zweigelt (1888/1964) who named it rotburger. Very well known in Austria, it can be found in most Eastern countries, Japan, Germany, Great Britain, the Netherlands, Belgium, Switzerland, Italy, Canada, the United States, etc. In France, it is not very well known and yet this variety has interesting qualities when vinified as a single variety for both red and rosé wines. - Synonyms: rotburger, klosterneuburger, zweigelt blau, blauer-zweigelt in Germany, zweigeltrebe in Austria, Great Britain and the Czech Republic, blauer zwelgetrabe in Hungary, etc. (for all the synonyms of the grape varieties, click here !)
Last vintages of this wine
The best vintages of Prémium Válogatás Fekete Csipke from Winery Ostorosbor are 0, 2013
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: Sirupy
Close to the sensation of unctuousness, said of a wine that gives the impression of having the consistency of a syrup.
