Winery SiketamásEgerszóláti Olaszrizling Superior
White wine
This wine generally goes well with vegetarian, poultry or mature and hard cheese.
Wine flavors and olphactive analysis
On the nose the Egerszóláti Olaszrizling Superior of Winery Siketamás in the region of Eger often reveals types of flavors of oak.
Food and wine pairings with Egerszóláti Olaszrizling Superior
Pairings that work perfectly with Egerszóláti Olaszrizling Superior
Original food and wine pairings with Egerszóláti Olaszrizling Superior
The Egerszóláti Olaszrizling Superior of Winery Siketamás matches generally quite well with dishes of mature and hard cheese, vegetarian or poultry such as recipes of morteau sausage with brioche, quiche without eggs or cannelloni of meat.
Details and technical informations about Winery Siketamás's Egerszóláti Olaszrizling Superior.
Discover the grape variety: Madeleine angevine
Resulting from a sowing carried out in 1857 in Angers (Maine and Loire Valley) by Jean-Pierre Vibert and from 1863 marketed by the Moreau-Robert company. According to genetic analyses, this variety is the result of a cross between the royal madeleine and the blanc d'ambre. It has been used very often by hybridizers, the Csaba pearl being a good example. This variety is found in the United States (Washington), Germany and England, where it is vinified and its wine appreciated. - Synonymy: Angevine (for all the synonyms of the varieties, click here!).
Last vintages of this wine
The best vintages of Egerszóláti Olaszrizling Superior from Winery Siketamás are 0, 2012
Informations about the Winery Siketamás
The Winery Siketamás is one of of the world's greatest estates. It offers 37 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: Ugni blanc
White grape variety of Italian origin, and the main white variety grown in France. Its large bunches give fine, light and lively wines, suitable for distillation: today it is the main variety for making cognac and armagnac. Ugni blanc, which is a little richer in alcohol when grown in Mediterranean regions, is used in the blending of the Provence and Corsica appellations, often in association with other grape varieties that bring aromas and structure, such as clairette, grenache blanc or sauvignon. Ugni blanc is also used, on a secondary basis, in the production of certain white wines in Gironde (AOC Bordeaux, Entre-deux-Mers, etc.).
