Winery Pannonhalmi ApátságiHemina Red
Red wine
This wine is a blend of 2 varietals which are the Cabernet franc 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 Hemina Red of the Winery Pannonhalmi Apátsági is in the top 90 of wines of Hungary and in the top 5 of wines of Pannonhalma.
Taste structure of the Hemina Red from the Winery Pannonhalmi Apátsági
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Hemina Red of Winery Pannonhalmi Apátsági in the region of Észak-Dunántúl is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Hemina Red of Winery Pannonhalmi Apátsági in the region of Észak-Dunántúl 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 Hemina Red
Pairings that work perfectly with Hemina Red
Original food and wine pairings with Hemina Red
The Hemina Red of Winery Pannonhalmi Apátsági matches generally quite well with dishes of beef or lamb such as recipes of roast beef in a crust or lamb tagine with artichokes and dried tomatoes.
Details and technical informations about Winery Pannonhalmi Apátsági's Hemina Red.
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 Hemina Red from Winery Pannonhalmi Apátsági are 2019, 2018, 2016, 0 and 2017.
Informations about the Winery Pannonhalmi Apátsági
The Winery Pannonhalmi Apátsági is one of of the world's greatest estates. It offers 23 wines for sale in the of Pannonhalma to come and discover on site or to buy online.
The wine region of Pannonhalma
The wine region of Pannonhalma is located in the region of Észak-Dunántúl of Hungary. Wineries and vineyards like the Domaine Pannonhalmi Apátsági or the Domaine Pannonhalmi Apátsági produce mainly wines white, red and pink. The most planted grape varieties in the region of Pannonhalma are Merlot, Cabernet franc and Riesling, they are then used in wines in blends or as a single variety. On the nose of Pannonhalma often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, red fruit or black fruit.
The wine region of Észak-Dunántúl
Hungary, in Central Europe, has gained its reputation in the wine world through just a couple of wine styles, but for centuries it has been a wine-producing nation of considerable diversity. In addition to the Sweet wines of Tokaj and the Deep Bull's Blood of Eger, the Hungarian wine portfolio includes Dry whites from the shores of Lake Balaton, Somló and Neszmély, and finer reds from various regions, notably Villány, Sopron and Szekszard. Hungarian wine culture stretches back to Roman times and has survived numerous political, religious and economic challenges, including Islamic rule during the 16th Century (when Alcohol was prohibited) and the Phylloxera epidemic of the late 1800s. The modern Hungarian wine regions are distributed around the country.
The word of the wine: Farm
Wine dominated by a strong acidity and/or biting tannins. In this case, the components of the wine need to melt, i.e. to harmonize during the maturation in the cellar.
