Winery PetrénySyrah
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
The Syrah of the Winery Petrény is in the top 80 of wines of Eger.
Wine flavors and olphactive analysis
On the nose the Syrah of Winery Petrény in the region of Eger 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 Syrah
Pairings that work perfectly with Syrah
Original food and wine pairings with Syrah
The Syrah of Winery Petrény matches generally quite well with dishes of beef, lamb or spicy food such as recipes of salmon with cream sauce, merguez - courgettes gratin (leftover barbecue) or shrimp and zucchini with curry and coconut milk.
Details and technical informations about Winery Petrény's Syrah.
Discover the grape variety: Muscat reine des vignes
Obtained in Hungary in 1916 by Jean (Janos) Mathiasz by crossing the Beirut date tree with the Csaba pearl. This variety is nowadays very little multiplied, but it is registered in the Official Catalogue of table grape varieties list A1.
Last vintages of this wine
The best vintages of Syrah from Winery Petrény are 2015, 2009, 0, 2008
Informations about the Winery Petrény
The Winery Petrény is one of of the world's greatest estates. It offers 45 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: Mercaptan
Organic compound resulting from the combination of alcohol and sulphide (H2S) producing an unpleasant odour reminiscent of town gas and rotten eggs.
