Winery Varsanyi PinceszetFelső Magyarországi Cabernet Sauvignon
Red wine
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Felső Magyarországi Cabernet Sauvignon
Pairings that work perfectly with Felső Magyarországi Cabernet Sauvignon
Original food and wine pairings with Felső Magyarországi Cabernet Sauvignon
The Felső Magyarországi Cabernet Sauvignon of Winery Varsanyi Pinceszet matches generally quite well with dishes of beef, lamb or spicy food such as recipes of adapted vietnamese fondue, lamb chops marinated with herbs or genuine chicken tagine olive and lemon confit tagine with argan oil.
Details and technical informations about Winery Varsanyi Pinceszet's Felső Magyarországi Cabernet Sauvignon.
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 Felső Magyarországi Cabernet Sauvignon from Winery Varsanyi Pinceszet are 0
Informations about the Winery Varsanyi Pinceszet
The Winery Varsanyi Pinceszet is one of of the world's great 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: Sulphur
An antiseptic and antioxidant substance known since antiquity, probably already used by the Romans. But it was only in modern times that its use was rediscovered. It will allow a better conservation of the wine and thus favour its export. Sulphur also gave the 18th century winegrower the possibility of extending the maceration period without fearing that the wine would turn sour and thus go from dark rosé wines to the red wines of today. Excessive sulphur, on the other hand, kills happiness, paralysing the aromas and causing headaches.
