Winery Szentesi KétiiÉrintés
Red wine
This wine is a blend of 4 varietals which are the Cabernet-Sauvignon, the Pinot noir, the Gamay noir and the Merlot.
This wine generally goes well with pork, poultry or beef.
The Érintés of the Winery Szentesi Kétii is in the top 20 of wines of Etyek-Buda.
Food and wine pairings with Érintés
Pairings that work perfectly with Érintés
Original food and wine pairings with Érintés
The Érintés of Winery Szentesi Kétii matches generally quite well with dishes of beef, lamb or veal such as recipes of beef tongue with vegetables, lamb collar with mustard or veal paupiettes with cider.
Details and technical informations about Winery Szentesi Kétii's Érintés.
Discover the grape variety: Cabernet-Sauvignon
Cabernet-Sauvignon noir is a grape variety that originated in France (Bordeaux). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Érintés from Winery Szentesi Kétii are 2018, 0, 2017
Informations about the Winery Szentesi Kétii
The Winery Szentesi Kétii is one of of the world's greatest estates. It offers 1 wines for sale in the of Etyek-Buda to come and discover on site or to buy online.
The wine region of Etyek-Buda
The wine region of Etyek-Buda is located in the region of Észak-Dunántúl of Hungary. Wineries and vineyards like the Domaine Fantástico or the Domaine Nyakas produce mainly wines white, sparkling and red. The most planted grape varieties in the region of Etyek-Buda are Pinot noir, Chardonnay and Cabernet-Sauvignon, they are then used in wines in blends or as a single variety. On the nose of Etyek-Buda often reveals types of flavors of pineapple, minerality or black fruit and sometimes also flavors of red fruit, gooseberry or straw.
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: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
