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Opens with exuberant fruit aromas, with red berries and sweet spices shining through. 2016 was an especially strong vintage, reflecting in this ripe and powerful Bull's Blood. A fruity palate is balanced by the minerality of the volcanic soil and the fine acids of the cool climate Eger region.
This half-bottle (0.375l) makes a great gift, perfect as a stocking filler while it fits into hampers too.
An ideal wine for steaks and grills. Try with a rich mushroom dish or a spicy Moroccan stew.
Serving temperature: 16-18°C
Grape varieties: Kékfrankos 33%, Merlot 28%, Cabernet franc 18%, Pinot noir 11%, Syrah 4%, Cabernet sauvignon 3%, Kadarka 2%, Turán 1%
Soil type: Brown forest soil with clay, rhyolite tuff in the deep layers
Fermentation: Controlled in opened wooden vats and stainless steel
Ageing: 13 months in 3-25hl used oak barrel
Alcohol content: 14%
Bottle size: 0.375l
St. Andrea Winery, Eger - Protected Designation of Origin (PDO)
The philosophy of the family-owned, multi-award-winning St. Andrea winery is to create expressive wines of character by combining a traditional approach with modern winemaking methods. Their main focus is on indigenous varieties while paying the utmost attention to the uniqueness of individual terroirs and vineyards. By putting their heart and soul into crafting each bottle, the father-and-son team at St. Andrea is providing you with wines of outstanding quality that reflect the great potential of the Eger region.
Chicken Paprikash, called Paprikás Csirke in Hungarian, is a popular weekend staple and a classic of the Hungarian culinary arts. As suggested by its name, smoky and aromatic paprika is at the heart of the dish, which combines simple ingredients into comfort food paradise.
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.