ÁLDÁS EGRI BIKAVÉR 2017 Since I married Maria in 2009, she used to tell me stories about the country she studied, Hungary. I was not willing to visit this country until 2015 when she finally convince me that I will be surprised by the architectures of the houses, by the hilarious food and the legendary wine. She use to tell me stories about “Bulls blood” and some special cakes that you can eat them in each festival named “Kurtoskalacs”. She convinced me and in 30/04/2015 we visited the country. We had discussed our plans with some friend regarding our visit to Budapest and a very special friend introduced me a special wine that he will never forget named Merengo from St. Andrea Winery in Eger. At the same time I started to arrange my travel o and of course I wished to visit a Michelin restaurant (we have no one in my country yet). So we arranged our set menu at the Michelin-starred Borkonyha (literally translated Winekitchen) restaurant in Budapest. When I was there I asked for Merengo, as I was advised form my friend but the waiter told me that the only wine from St. Andrea that they had was Aldas 2012. So I first tasted that Blessed wine (Aldas in Hungarian means Blessed) at the Michelin- starred Borkonyha (literally translated Winekitchen) restaurant in Budapest. After that the love starts and through this love when I arrived in my country I created an importing firm and I am importing only Hungarian wines. At the early steps, the Local Society was not very willing to accept this fabulous wines but the cooperation I have with the wineries is amazing so we manage to ……succeed in the people who really understand about Hungarian wines and Hunga5ian culture. When I saw the HUNGARIAN WEB WINE WRITTING COMPETITION I have requested to a totally stranger form another country who really does not meet Hungarian wines and possibly will never taste one to make a research regarding their “Egri Bigaver Wines”. The results was as I was expected. He got surprised about the stories behind this legendary wine. This the only reason I wish to be a part of the competition. Even if I will not be choosen to wine a price for me my price is the Wineries that they trusted me with their wines and their exclusivity as an importer in my country to represent their wines here. My favorite is the ÁLDÁS EGRI BIKAVÉR 2017 and this is what I wish to share with all winelovers. The value that the Hungarian wines has and the story behind this legendary wines. I have concentrated several opinions of tourist that visited Hungary and have tasted their Hungarian wines. If you read my essay then you will aspire our seduction regarding Hungarian wines and Culture. We introduce you the ÁLDÁS EGRI BIKAVÉR 2017 We've been celebrating the good life in Central Europe, having some good times in Austria and Hungary, while we've strolled miles and ticked off a lot of sights and craftsmanship’s from our rundown, we found some an opportunity to eat and drink well as well. I didn't anticipate that Budapest should be a focal point of high-end food, however, we discovered some specials places to eat. If you find the opportunity to attempt the taste vibe that is cold sharp cherry soup with acrid cream frozen yoghurt, at that point do, your taste buds will thank you (different soups are accessible and delightful). The staff are a pleasure and their Tokai grape serving of mixed greens is as well. We had this container at St. Andrea. I recollect Hungarian Bull's Blood wine from my childhood. Sam's 8 'til Late Supermarket sold jugs of it at about a similar cost of a strawberry jam, a tin of fish and a pack of Super Noodles, the last two of which could be mixed to make a fine feast to present with your similarly fine container of Bull's Blood. There was a little shot that your tongue, lips and mouth could be recolored dark red for 24 hours, I surmise your internal parts could be as well, by Sam's fine wine marked "Bull's Blood, Hungary". St Andrea might be a comparative assault mix, yet it's an alternate wine. Somewhat lighter in shading and considerably less obscure. It smelled practically Italian, with bunches of products of the soil practically substantial, less genuine bull but rather more a little Bovril. It was simply dry with a medium corrosiveness that had only a trace of balsamic about it. The tannins were delicate. Various society stories are describing how the name 'it' started during the Turkish attack of Eger Castle. It is accepted that at the season of the standoff of 1552 when the troopers were depleted from the persistent, energy-sapping battle, manor commander Istvan Dobo opened the basements, and liberally served wine to his warriors. They, as anyone might expect, were parched and in their excitement to drink the ruby red wine kept running down their faces all over their whiskers, moustaches and covering. The Turkish, who were assaulting the manor, saw the red fluid on the appearances and garments of the Hungarians and, accepting it was bull's blood, ascribed their extraordinary solidarity to it. Another story likewise affirms that the name 'It' originates from the seasons of the attack of 1552. What happened was that Ahmed Pasha, who was the pioneer of one of the Turkish armed forces, liked one of the servants who was serving at a neighbourhood hotel. The landlord and the staff did not have sufficient opportunity to escape before the assaulting armed force arrived, so they stayed surrendered to their destiny, yet the Turkish did not slaughter them. Despite what might be expected, the pasha utilized the owner's better half as a cook, this lady had a house cleaner who was famous for her excellence. The pasha looked at her and chose to make her one of his mistresses. The young lady did not accept this as a compliment, rather she was fairly terrified and humiliated, asked the owner's significant other to spare her. She guaranteed the servant to do all that she could to keep the pasha from having her. There was a major supper at the hotel on the night before the attack, and the owner's significant other arranged a flavorful, extraordinary sauce to go with the substantial meat. It was tasty to the point, that the pasha couldn't quit eating the red sauce, and inevitably he began drinking it from a cup. The liquor made him perplexed, so he set down to rest. By the next morning, the housekeeper had gotten away from the tent and was no place to be seen. Ahmed Pasha was angry, and blamed the cook for adding some mystery substance to the sauce, something that had made him fall oblivious. The cook safeguarded herself by expressing that the main additional fixing she had put in the nourishment was bull's blood, which was generally devoured in Hungary. This is how the celebrated red wine of Eger moved toward becoming 'It' (Bull's Blood). Regardless of whether Ahmed Pasha accepted the cook or not has for some time been forgotten. Egri It is a red mix delivered in Eger. It is the genuine embodiment of the red wines of Eger, a terroir wine, which conveys the kind of the dirt of neighbourhood generation destinations, the mezzo-atmosphere extraordinary to the area and the customs and mores of nearby inhabitants, from the determination of assortments to picking the period and technique for grape handling and progressing. The year of birth is 1552 and the place of birth is Fortress of Eger . Its' fixings are by any rate 3 grape assortments (Classic It), at any rate, 5 assortments (Superior It+Grand Superior It) . The main grape variety is Kékfrankos with some small other Different assortments of Kadarka (Gamza), Syrah, Merlot, Portugieser, Menoir, Blauburger, Zweigelt, Pinot Noir Constrained assortments: Cabernet Sauvignon + Cabernet Franc (a limit of 30%) Turan + Purple Kadarka (a maximum. of 10%) Maturing: in oak barrels for at least a half year for Classic, for a min. of a year for Superior, for a min. of 16 months for Grand Superior Character: dry At present, Egri It is delivered as per a guideline assigning 3 levels of value: Classicus, prevalent and amazing predominant. The item portrayal contains the principles of yield confinement, maturation sur marc, maturing in barrels and jugs, just as the promoting and exchanging of the wines, for the various levels. Egri It 2017 is a Kékfrankos-based dry red wine mix, extending from garnet red to profound ruby, with its' flavours and aromas to be rich, fiery and fruity attributes, without a tannin highlight. Maturing and new natural product smells are both normal for the wine; its multifaceted nature is all around delineated by the way that the trademark highlight of the wine is that no single grape type can overwhelm the wine being referred to. Due to the riper, increasingly focused grape produce, just as the all-encompassing maturing in barrels and jugs, Superior and Grand Superior wines have fabulous aromas of progressing, enduring flavours, full body and ageing potential with minerality and thoughts in amicability with the creation territories (locales). The distinction between them is typically shown in the totality and span of the aroma. Classic wines: mixing of the wine of in any event three grape types are compulsory; their rate must surpass 5% individually, and no assortment may surpass half; the utilization of Kékfrankos is mandatory, and this assortment must be mixed in the most noteworthy rate to make the wine; the level of Turan and Biborkadarka must not surpass 10 % either consolidated or separately.