A silky-smooth blend crafted from hand-selected berries, this ruby red Bull's Blood is an everyday must. It showcases the fruitiness and vibrant dynamicity of the Kékfrankos grape and the spiciness of the Kadarka, which are brought into beautiful harmony by the addition of Merlot and Cabernet Franc. Elegant and balanced structure and restrained oak notes round out this ruby coloured red wine.
It is the perfect accompaniment to Hungarian dishes including goulash soup, beef stew and lecso, as well as steak and semi-hard cheese such as Gruyère. Also makes an intriguing pairing for charcuterie boards.
Serving temperature: 16-18°C
Grape variety: Kékfrankos, Cabernet Franc, Merlot and Kadarka
Soil type: Loess
Fermentation: Controlled in steel tank
Ageing: 12-18 months in oak barrel
Alcohol content: 13.5%
Bottle size: 0.75l
Szent Gaál Winery, Szekszárd - Protected Designation of Origin (PDO)
Centered around a baroque-style chateau, the Szent Gaál winery encompasses 23 hectares of prime vineyards across three parcels, each with its own unique character. Traditional red grape varieties are cultivated in areas most suited to their temperament, benefiting from the variety of soil types and subtle differences in micro-climate present throughout the Szekszárd wine region. Under the careful supervision of female winemaker Ilona Posevitz, the grapes are harvested by hand and vinified using traditional methods, creating approachable wines which bring the warmth and kindness of the region and its people to your table.
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.
Lecso is an ancient dish originally from Serbia, and a great summer meal when all the ingredients are in season and you want to eat something a little lighter. Lecso is very versatile, it can be a great vegetarian dish while adding sliced Hungarian sausages (kolbasz) would make this a one pot main course. You can also serve it as a side dish to roast meats, especially pork, while any left-overs can be had for breakfast by adding a couple of eggs to the prepared Lecso.