Korona Egri Bikavér Bull's Blood 2016 Hungary
Expressive aromas of dark cherry, ripe plum and hints of forest floor integrate seamlessly with black pepper
According to legend, the name Bull’s Blood originates from the Turkish invasion in the 16th century. To give strength to the heavily outnumbered Hungarian soldiers during the Siege of Eger castle, Captain István Dobó opened the wine cellars and generously served wine to his soldiers. In their eagerness to drink, the ruby red wine streamed down their faces all over their beards, moustaches and armour. The red liquid on their faces and clothes terrified the Turkish, who were attacking the castle, believing that the Hungarian soldiers had been drinking bull's blood to give them strength in battle. As a result, the heroic soldiers successfully repelled the invading Turks. Vegetarian.
Expressive aromas of dark cherry, ripe plum and hints of forest floor integrate seamlessly with black pepper. The palate opens softly, with notes of wild cherry and raisin and with a touch of oak, complemented by warm and velvety tannins. Perfect with Hungarian dishes like gulyás (goulash), pörkölt, or paprikás krumpli. Fear not if you are not familiar with Hungarian cuisine, it goes perfectly with game or spicy dishes. Enjoy this cracking wine over the next couple of years. 60% Kekfrankos, 20% Cabrenet Sauvignon, 20% Merlot
|Country Of Origin||Hungary|
|Grape||Cabernet Sauvignon, Merlot, Kekfrankos|
|Serving Suggestion||Serve Room Temperature|
|Food Pairing||Asian, Cajun, Game|