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The wine-growing region lies in the north-east of Hungary near the border with Slovakia. To the north-east of it is Tokaj-Hegyalja, the Tokay region. It has a 1,000-year history of winegrowing. There was a brief interruption during the almost 100-year Turkish occupation from 1596 onwards. Eger is named after the town of the same name (Eger) at the foot of the Bükk Mountains. There are extensive cellars under the town. The area has become famous mainly for the red wine Eger Bull's Blood (Egri Bikavér). The vineyards on volcanic tufa soils cover about 6,000 hectares of vines in 20 municipalities. Eger is one of the driest and coolest wine-growing areas, with summers with little precipitation and long winters. The most important red wine varieties are Cabernet Sauvignon, Cabernet Franc, Merlot, Kékoportó (Blue Portuguese), Kékfrankos (Blaufränkisch), Kadarka and Pinot Noir, the most important white wine varieties are Chardonnay, Hárslevelű (Lime-leaved), Leányka (Maiden grape), Muskotály Ottonel (Muscat Ottonel), Olaszrizling (Welsh Riesling) and Tramini (Gewürztraminer). Well-known producers are Dula Bence, Egervin, Gál Lajos, Gál Tibor, Gróf Buttler, Hagymási József, Kaló Imre, Ostoros Bor, Pók Tamás, Thummerer Vilmos, St. Andrea and Vincze Béla.

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Dominik Trick
Technischer Lehrer, staatl. geprüfter Sommelier, Hotelfachschule Heidelberg

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