- Recipe Ideas
Combining hand-picked grapes from three traditional varieties, this is the only organic Egri Bikavér produced in the region and it certainly packs a punch. The wine shows off an attractive inky purple and red hue; pouring medium to medium full. It's clear there is depth and complexity here, as a seductive array of flavours are jumping out from the glass. Oak and bramble, alongside red and blue fruits are complimented by rustic aromas of forest floor and chocolate. Hints of flint, smoke and paprika can be found on the finish. A tantalising acidity and medium tannins give the wine it's balance.
This is accessible for drinking now, however some restraint will leave you with a fantastic drop.
This wine will beautifully cut through any rich ragù, especially lamb or venison. It's fine acidity and oak ageing will marry with anything fresh from the BBQ. Though, the traditional goulash will always reign supreme.
Serving temperature: 16°C
Caroline Gilby - Master of Wine - 89 points - Decanter November 2021
A dark ruby wine with generous notes of spiced plum, blackcurrant jam and a hint of balsamic complexity. On the palate, juicy, ripe raspberry fruit and supple tannins - a modern, fruit-focused Bikavér from the only certified producer in the region.
Grape varieties: Kékfrankos (Blaufränkisch), Syrah, Pinot Noir
Soil type: Brown forest soil
Fermentation: Spontaneous, in small wooden vats
Ageing: 18 months in oak barrels
Alcohol content: 13.5%
Bottle size: 0.75l
Special feature: Organic; vegan
Awards: Decanter World Wine Awards 2021 - Bronze Medal - 87 points
Bukolyi Winery, Eger - Protected Designation of Origin (PDO)
The Bukolyi family winery was established 15 years ago by husband-and-wife pair Marcell and Lilla. They cultivate traditional varieties over 14-hectares, located on the southern slopes of the Grand Cru Nagy-Eged hill, on the only 100% organic vineyard of the Eger wine region. The family oversee the grapes’ entire journey from vine to bottle, including hand-harvesting of healthy and ripe berries, as well as gentle vinification using minimal intervention. A small, family-sized cellar serves as the focal point of the vineyards, where they make the unique chalky and volcanic terroir come alive in every drop.
Few dishes say comfort food like a pot of slowly braised stew, and lamb fried with aromatic smoked paprika and mangalitza bacon, then cooked with a dash of red wine, takes this beloved culinary genre to a whole new level. Perfect served on a bed of tarhonya with some tangy pickles on the side.
Goulash (Gulyas) is the most famous Hungarian dish in the world and one of the country's national dishes. This is a very traditional beef goulash recipe made with simple ingredients like meat, peppers and root vegetables elevated to perfection by the use of Hungary’s most famous spice: paprika.