A spicy red blend from Eger, known abroad as Bull’s Blood. The name dates from the nineteenth century, and legend ties it to the 1552 siege of Eger, when the defenders were said to have drunk red wine that the besiegers took for bull’s blood.
It is a protected appellation with a legally defined blend, made in a licensed cellar; there is no kitchen procedure behind it.
What goes into it
- Kékfrankos as the base, blended with Kadarka, Blauburger, Merlot and others
- yeast
- oak
How it is made
Several red varieties are grown and fermented separately, then blended — the appellation requires at least three, with no single variety dominating. The wine is aged in oak, in the traditional case in the cellars cut into the rhyolite tuff of the Szépasszony valley, and released after a minimum period in barrel and bottle.
How long it takes: one vintage a year, then a year or more of ageing
How it is eaten
With goulash, game and paprika stews.
History
The name dates from the nineteenth century; legend ties it to the 1552 siege of Eger, when defenders were said to drink red wine.
Frequently asked questions
What is Egri bikavér?
Egri bikavér is a wine & spirit from Hungary: spicy red blend from Eger, known abroad as Bull’s Blood. The name dates from the nineteenth century; legend ties it to the 1552 siege of Eger, when defenders were said to drink red wine.
How is Egri bikavér made?
Several red varieties are grown and fermented separately, then blended — the appellation requires at least three, with no single variety dominating. The wine is aged in oak, in the traditional case in the cellars cut into the rhyolite tuff of the Szépasszony valley, and released after a minimum period in barrel and bottle. It takes one vintage a year, then a year or more of ageing.
Can I make Egri bikavér at home?
No, and the atlas gives no method for it. It is a protected appellation with a legally defined blend, made in a licensed cellar; there is no kitchen procedure behind it.
What goes into Egri bikavér?
Kékfrankos as the base, blended with Kadarka, Blauburger, Merlot and others, yeast, oak.
How is Egri bikavér eaten?
With goulash, game and paprika stews.
