The wine ‘Bull’s Blood’ of Eger is produced in which country?
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Egri_Bikavér.txt Eger_wine_region.txt
Egri Bikavér Eger wine region
Egri Bikavér is a red blend produced in Eger. It is the true essence of the red wines of Eger, a terroir wine, which carries the flavour of the soils of local production sites, the mezzo-climate unique to the region and the traditions and mores of local residents, from the selection of varieties to choosing the period and method of grape processing and mellowing.

The exact date of the emergence of Egri Bikavér is shrouded in mystery. One thing is certain; the word Bikavér (bull’s blood) was recorded as early as the beginning of the 19th century. Under the name Bikavér, full-bodied red wines were sold, not only in Eger and Szekszárd but other places as well. Legends grew up around the name, which tied it to the 1552 siege of Eger as related by Gárdonyi Géza.
In its present form, also accepted by the public, Egri Bikavér is associated with the name of Grőber Jenő, Eger vigneron. Sugár István (1981) writes: ‘I have searched different sources for the composition of grape types constituting bull’s blood. The earliest record dates back to 1912, when, in addition to kadarka, I have found blue frank, cabernet and merlot’.

Our contemporary vignerons and winemakers have been refining the conditions of the production, name, classification and control of this wine for the past two decades. The result of this activity is that Egri Bikavér became the first quality wine in Hungary’s history to be produced in a specified region. (Egri Bikavér Regulation of 1997)

At present, Egri Bikavér is produced in accordance with a regulation designating 3 tiers of quality: classicus, superior and grand superior. The product description contains the rules of yield restriction, fermentation sur marc, aging in barrels and bottles, as well as the marketing and trading of the wines, for the different tiers.

Egri Bikavér is a Kékfrankos-based dry red wine blend, ranging from garnet red to deep ruby, with flavours and aromas presenting rich, spicy and fruity characteristics, without a tannin accent. Aging and fresh fruit aromas are both characteristic of the wine; its complexity is well illustrated by the fact that the characteristic feature of the wine is that no single grape type can dominate the wine in question. Due to the riper, more concentrated grape produce, as well as the extended aging in barrels and bottles, Superior and Grand Superior wines have marked aromas of mellowing, lasting flavours, full body and a long shelf-life with minerality and ideas in harmony with the production areas (sites). The difference between them is usually manifested in the fullness and duration of the aroma.

Blend

Egri Bikavér is a blend that has varied over the years, although the blend is anchored by the ancient Kékfrankos variety.

Officially Egri Bikavér must contain at least three of the following 13 grapes:

Bíbor kadarka, Blauburger, Cabernet franc, Cabernet sauvignon, Kadarka, Kékfrankos, Kékoportó, Menoire, Merlot, Pinot noir, Syrah, Turán, Zweigelt

Origin of the name

According to legend, the name originates from the invasion of Suleiman the Magnificent around 1552.

"To motivate and support the small group of soldiers during the Siege of Eger castle they were served delicious food and a lot of red wine. Among the Turkish soldiers it was rumored that bull's blood was mixed into the red wine, as otherwise the strength and firm resistance of the town and castle of Eger could not be explained. Finally the enemy gave up." 

It has been suggested that the term Bikavér was coined by poet János Garay in 1846.

History

Under the Turks, the Hungarians' traditional white grapes were replaced by Kadarka and its relatives. In the 18th century German immigrants brought with them the Blauer Portugieser. Hungary did not escape the effects of the phylloxera epidemic in 1882, after which Kékfrankos and small amounts of the Bordeaux varieties were introduced. At this time the different varieties were often grown together as field blends in the vineyard, and vinified together; towards the end of the 19th century they began to be processed separately into wine and then blended.

Under Communism, Kadarka was largely replaced by the Bordeaux varieties and in particular the easy-to-grow Zweigelt. This and the industrialisation of production saw Egri Bikavér become a much lighter, simpler wine during the 1970s and 1980s.

Following the fall of Communism, much Kadarka has been planted and since the mid-1990s there has been a return to a more traditional, much darker style of wine. In order to eliminate some quality problems, a stricter regulation was planned in the mid 90s. The regulation was introduced in 1997, thus Hungary's first Districtus Hungaricus Controllatus - DHC was created (similar to the French Appellation d'Origine Controllée (AOC) or more like the Austrian Districtus Austriae Controllatus (DAC) system), enacting the rule specifying that Egri Bikavér must contain 3 out of 11 traditional grape varieties.

Egri Bikavér Superior

In 2004 a new level, Egri Bikavér Superior was introduced. In this case, at least 5 out of the 13 recommended varieties must be used and also a lower yield must be applied (maximum 60 hl/ha). It needs to age at least 12 months in wooden cask and 6 months in bottle before releasing on the market. Regulations on the composition of the blend, the wine making technology and minimum alcohol level also differs from normal Egri Bikavér. All those regulations are aiming for an overall higher quality wine.

The raw materials necessary for the production of this wine can be produced only in the Eger district of the wine region, within that only in blue grape plantations with grape cadastre over 300 points, by abiding by the minimum must level (18-20 M/M) and maximum production quantity (80 q/ha) described in the rules and regulations. The wine, which is to be produced through the proportionate blending of at least four kinds, is to be mellowed in oak barrels and is to be bottled after the first day of November of the year following the harvest, following preliminary classification. After mellowing in bottles for six months, and following yet another classification, the wine can be marketed.
The vitality of this wine can already be guessed from its colour. In its warm, spicy fragrance, the different fruits are mixed, with is completed by a harmony nice in flavours, fine structure and round tannins, with a long and playful subsiding.
We recommend also that this wine be consumed with Hungarian-style and spicy game dishes but it is in fact grilled dishes made of game that bring out the values hidden in this wine. We recommend that it be consumed chilled at 15-17 °C degrees.

Drinking

Despite considerable investment in vineyards and wineries, Egri Bikavér is still quite variable. The difference in quality between good ones and the cheap mass-market versions can be immense. High-quality Egri Bikavér requires two or three years of oak aging, and is best with game, beef, or other spicy food.  Egri Bikavér should be served at 15-17 °C. 

Wineries

http://egriborvidek.hu/hu/pinceszetek-borozok Eger wine region ( ) is a Hungarian wine region in North-Eastern Hungary. It is famous for its red blend, Egri Bikavér and for some whites like Egri Leányka, Debrői Hárslevelű or Egerszóláti Olaszrizling. Its center is the town of Eger.

The Eger wine region

The some 5400 hectares of vineyards of the Eger wine region is located on the southern slopes of the Bükk Mountains . The wine region is divided into two districts of protected origins: the Eger and the Debrő districts, thus embracing the town of Eger and the following 19 villages: Andornaktálya, Demjén, Egerbakta, Egerszalók, Egerszólát, Felsőtárkány, Kerecsend, Maklár, Nagytálya, Noszvaj, Novaj, Ostoros and Szomolya in the Eger, and Aldebrő, Feldebrő, Tófalu, Verpelét, Kompolt and Tarnaszentmária in the Debrő district.

The center of the wine region: Eger

The City of Eger, this town of over a thousand years, with its glorious historical past, valuable historical building complexes, wines and curative waters is one of the most famous cities of Hungary. Eger is usually called a historical city and also the city of the Baroque, the city of wine, the city of curative and thermal waters and the city of students. It was a bishop's seat as early as during the reign of our first king, Szent István. The town was not spared by the storms of history: it was almost destroyed during the Tartar invasion but its stone fortress built in the 12 th century already played a very important role in the defence of the town during the Turkish battles. In 1552, the captain of the fort, Dobó István, and his 2,000-strong army, just a handful of soldiers - withstood the attack of the 40-times stronger Turkish army for over a month. Eger is the city of the Baroque, its cityscape is dominated by the Baroque. In the 17 th century, it was a significant centre of culture and education. Close to 170 outstanding creations of the architecture of past centuries survived in almost untouched beauty: the castle and its system of fortification, the castle museum, the casemates, the museum of stonework, the Gothic Palace, the Lyceum, the Library of the Diocese, the Specula Obscura (the Observatory), the periscope, the Bishop's Palace, part of the city wall and the bastion, the Turkish Bath, the building of the County Hall with the iron gates wrought by Fazola Henrik, the former County Jail, the Church of the Brothers of Mercy with the hospital, the Cistertian and Jesuit secondary grammar schools, the Foglárium (jail), the Orthodox parsonage and church, the Rococo Small Provost's palace, the Basilica, the Baroque Cistertian, Minorite and Franciscan churches, the Servita church, the Minaret, the Grand Provost's palace, the Centre of the Bishop's Collection, the Telekessy István Apothecary Museum with habán dishes, the Gárdonyi Géza Memorial Museum in the residential building of the writer.

The town and its surroundings are a famous historical wine region. The residents have been involved in grape and wine production for almost a thousand years, producing such excellent wines as Egri Bikavér, Egri Leányka, Debrői Hárslevelű, Egri Chardonnay, Egri Cabernet Franc and Sauvignon, Egri Merlot, Egri Kékfrankos and Kékmedoc. After the change of regime, the Eger wine region went through an extraordinarily fast development. Through the re-planting of the traditional and new types in the best production areas, the area of the vine-lands has grown significantly (Nagy-Eged, Pajdos). The AOC system operating in developed, western wine-cultures has been adopted. In addition to the one large state winemaking company, through the establishment and spectacular development of several hundred medium- and small-sized wine-companies, the quality of the wines of the wine region has improved significantly. Though the age of the oldest wine cellars is over 400 years, new cellars are still being cut even nowadays.

Climate

A characteristic feature of the climate is that spring comes relatively late and the climate is of a dry nature.

Soil

Black coloured riolite, formed on the hill-sides and hill-slopes, mostly on Miocene-age riolite tufa, as well as clay slate and riolite, poor in lime, brown soils, clay-infused soil, brown forest soils, etc.

Grape varieties

Among the grape varieties grown in the Eger region including Bianca, Bouvier and Eger 2 (an offspring of Villard blanc). 
Egri Leányka, Egri Olaszrizling, Egri Chardonnay, Egri Kékfrankos, Egri Cabernet Franc, Egri Cabernet Sauvignon, Egri Merlot, Egri Syrah, Egri Pinot Noir, Furmint

History

A 30-million year old petrifaction of the leaf of Vitis Hungarica was found in the side of the Kis-Eged Hill. This, of course, has not much to do with present-day grape-production.

Eger has been populated since the 10th century and must have been a significant-sized settlement as early as the beginning of the 11th century. One of the first bishoprics was founded in Eger by our king Szent István. The monks moving to the bishopric also brought along from their countries the grape types indigenous there.

The Tartar invasion decimated the population. King Béla IV settled Walloons here, who introduced their knowledge of grape production and wine-making (e.g. the use of barrels).

The clearings of the slopes around Eger were planted with grapes in the 13th and 14th centuries. The Cistercian monks moving in used these grapes to satisfy their demand for wine.

The role of the town in the first centuries of the Hungarian Middle Ages was truly significant: one of the largest bishoprics had its seat in the castle, to which not only Heves County but the whole north-eastern part of the country belonged. The initiation and development of wine-growing can be put down to the central, managing role of the church as wine is an indispensable element of church ceremonies. By virtue of the king's decree, tenths, tithe had to be paid to the church and worldly institutions from wine-growing. The first cellars were built to store the tithe.

Serbs fleeing from the Turks brought along the technology of fermentation sur marc, red wine making and the Kadarka type as well.

After decades of unsuccessful sieges, the Turks took the Eger castle in 1596 and held it for 91 years. In spite of this, grape production survived. The reason for this is that though the Turks themselves did not consume wine, it was a significant source of income.

In the 17th century, red wine grape types were gaining more and more grounds at the expense of white wine grapes. In 1687, the castle was taken back from the Turks. During the course of the rapid population of the town and its surroundings, the grape mono-culture was established in two decades. Most of the presently used names of the grape hills were formed at the end of the 17th century and in the 18th century.

In 1886, phylloxera appeared in Eger, wiping out the grapes almost completely. During the course of re-planting (reconstruction), new types were also introduced to the wine region. Following this, the tendency is similar to that of other wine regions.

Upon the re-planting of the vineyards completely wiped out, the intention was to adopt also types not known earlier. In the past decade, Eger winemakers proved abroad as well that the juice of the Leányka, Királyleányka, Hárslevelű, Olaszrizling, Muskotály, Tramini, Szürkebarát and Chardonnay grapes grown here withstands competition with any domestic or foreign competitor. According to experts, the wines of the Eger Kékfrankos, Blauburger, Merlot, Cabernet Franc, Pinot Noir and Syrah grapes can also expect great international success if the possibilities of this region are utilised well by the winemakers.

The Vineyards of Eger Wine district

Eger

Certified vineyard names for Superior Wine:
Áfrika, Agárdi, Almár-völgy, Bajusz-völgy, Bánya-tető, Békési, Benke-lápa, Braun-völgy, Cigléd, Cinege, Déllés, Dobrányi, Donát, Érseki, Erzsébet-völgy, Fehér-hegy, Felső-galagonyás, Fertő, Grőber-völgy, Gyilkos, Hajdú-hegy, Hergyimó, Kerékkötő, Kis-galagonyás, Kis-Kocs, Kolompos, Kolompos-völgy, Kőlyuk-tető, Kutya-hegy, Losonci-völgy, Makjány, Marinka, Mész-hegy, Mezey alsó, Nagy-galagonyás, Nagy-Kocs, Nyerges, Nyúzó, Öreg-hegy, Pap-hegy, Pirittyó, Posta út, Rác-hegy, Rádé, Répás-tető, Steiner, Szarkás, Szépasszony-völgy, Szőlőcske, Szőlőske, Tiba, Tibrik, Tihamér, Tornyos, Tót-hegy, Új-fogás, Vécsey-völgy, Vidra
Certified vineyard names for Grand Superior Wine:
Almagyar, Bajusz, Birka, Gőzmalmos, Grőber, Kis-Eged, Kőporos, Merengő, Mezey öreg, Nagy-Eged-dűlő, Nagy-Eged-hegy, Rózsás, Sík-hegy, Vizes-hegy

Noszvaj

Certified vineyard names for Superior Wine: Dóc, Herceg, Hosszú-szél, Kőkötő, Perzselő, Pipis, Szeles-oldal, Szeles-tető, Zsidó-szél
Certified vineyard names for Grand Superior Wine:
Csókás, Nagyfai-dűlő, Nyilas-már, Tekenő-hát
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