Egri Bikavér is a red wine blend produced in Hungary's Eger wine region since the mid-19th century. It is made from a mixture of local and international grape varieties, typically with a strength of around 11-14% alcohol.
History
The name 'Bikavér' (Bull's Blood) was first recorded in 1846 in a poem by János Garai, though it existed earlier as a term for strong, dark red wines. During Ottoman rule, Hungarian soldiers were said to have been given wine to boost their morale, leading Turks to mistakenly believe they were drinking bull's blood. After phylloxera devastated vineyards in the 1880s, winemakers began replanting with different grape varieties, including international ones like Cabernet Sauvignon and Merlo. The wine gained international recognition in the early 20th century through winemaker Jenő Gréber.
How it is made
Modern Egri Bikavér is a blend of at least three grape varieties from a specified list including Kadarka, Kékfrankos, Cabernet Sauvignon, Cabernet Franc, Merlot, Portugieser, Pinot Noir, Blauburger, Kékmedoc, and Zweigelt. The grapes must have a minimum must weight of 17° Oechsle (19° for some varieties), and yields are limited to 120 hectoliters per hectare. The winemaking process includes destemming, fermentation on the skins, and aging in small oak barrels. The resulting wine is typically rich, spicy, fruity, with good acidity, medium to high tannins, and alcohol content suitable for aging.
Types and styles
Egri Bikavér comes in different quality levels. The basic version is a ruby to garnet-colored wine with firm tannins. The 'Superior' category represents higher quality wines with more concentration, complexity, and aging potential. The composition varies by producer, but Kékfrankos usually plays a significant role (often 30-50%), complemented by other traditional and international varieties. Some producers experiment with different blends and aging techniques to create distinctive expressions of this historic wine.
Regulation
The name 'Egri Bikavér' is protected as a designation of origin in the European Union, meaning only wines produced in the Eger wine region can use this name. Production is regulated by the Eger Winegrowers' and Winemakers' Association, which established specific rules in 1997. These rules govern grape varieties, minimum ripeness, yield limits, and winemaking practices. The regulations aim to protect the traditional character and quality of Egri Bikavér while allowing winemakers flexibility in creating their own interpretations of this historic Hungarian wine.
Adapted from the Russian Wikipedia article Эгерская бычья кровь, available under CC BY-SA 4.0.