Winery VitavinEgri Bikavér Bulls Blood
Red wine
This wine is a blend of 2 varietals which are the Kadarka and the Merlot.
This wine generally goes well with beef and game (deer, venison).
Wine flavors and olphactive analysis
On the nose the Egri Bikavér Bulls Blood of Winery Vitavin in the region of Eger often reveals types of flavors of earth.
Food and wine pairings with Egri Bikavér Bulls Blood
Pairings that work perfectly with Egri Bikavér Bulls Blood
Original food and wine pairings with Egri Bikavér Bulls Blood
The Egri Bikavér Bulls Blood of Winery Vitavin matches generally quite well with dishes of beef or game (deer, venison) such as recipes of savoyard matafans or duck breast with honey sauce.
Discover the grape variety: Kadarka
Some say that it originated in Hungary, while others say it came from Turkey via Bulgaria. Known in Austria and more generally in Eastern Europe (Albania, Croatia, Moldavia, Slovakia, Romania, Serbia, etc.), it is registered in the Official Catalogue of Wine Grape Varieties, list A1.
Last vintages of this wine
The best vintages of Egri Bikavér Bulls Blood from Winery Vitavin are 2008, 2009
Informations about the Winery Vitavin
The Winery Vitavin is one of of the world's greatest estates. It offers 7 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.
News related to this wine
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The word of the wine: Carbonic maceration
Fermentation of whole grapes in a carbon dioxide-saturated atmosphere. This type of fermentation produces very aromatic and flattering wines.
