Egri Bikavér (“Bull’s Blood of Eger”) is Hungary’s most famous red wine. It comes from the Eger wine region of northern Hungary and HAS to have at least three of the following 13 grapes: Kadarka, Kékfrankos, Blauer Portugieser (Kékoportó), Cabernet Sauvignon, Cabernet Franc, Merlot, Menoire (known as Kékmedoc, or Médoc noir before), Pinot noir, Syrah, Turán, Bíborkadarka and the modern Austrian crossings, Blauburger and Zweigelt.
I ordered one in Doblo Wine Bar in Budapest with 2 fellow travellers. The barman informed me it was an equal portion of Kékfrankos (same grape as Austria’s Blaufrånkisch, and the most popular blue grape in Hunary) and Kadarka (the most popular red grape in Hungary) and a third which he didn’t know (and couldn’t seem to be arsed to look at the bottle).
To be honest, although it was an enjoyable drinking wine it wasn’t a memorable one. It wasn’t near as full-bodied as I thought it would be nor did it have that nice finish on the tongue that lingers when the sip is over. However, I wouldn’t dare judge the Bull’s Blood of Eger on one tasting from one vineyard!
Note to self for the next time I try one, Egri Bikavér Superior (introduced in 2004) has at least 5 out of the 13 recommended varieties and also a lower yield must be applied. It also needs to age at least 12 months in wooden cask and 6 months in bottle before releasing on the market. This sounds to me like a wine that would cater more to my taste!