I got this bottle of Egervin Egri Bikavér 2005 strictly for the label. The red label with BULLS BLOOD and the picture of a bull weren’t the only selling point. It’s from Hungary. After drinking this Bull’s Blood, I’d better be stronger and more virile. I’m hoping it acts on me like spinach acts on Popeye.
“Egri Biakvér” translates into “Eger Bull’s Blood.” The translation makes me appreciate the missing apostrophe. It’s another selling point.
Eger is the name of the hills in Hungary from where this wine is born. It’s “origin goes back to the seventeenth century,” so says the back label, which also says “To appreciate EGRI BIAKÉR at its best, open at least one hour before drinking and serve at room temperature.” Alright. I’ll be back in an hour. I know exactly what to expect, and I can barely wait.
In my waiting, I translated (used the Google translator) “védett eredetũ száraz, vörös bor controlled appellation of origin” and got this “of protected dry red wine with controlled appellation of origin.” That’s nothing special, but I’ve got an hour to kill.
This is what I expect. I expect to taste Hungary in all its harshness. That’s what is known as terroir, pronounced te wah. (Listen to i here: http://www.wine-lovers-page.com/audio/lexicon/terr.mp3.) (Here’s a good piece about terroir: http://www.reference.com/browse/terroir.)
Well, it’s been over an hour-and-a-half, so menjünk.
Bull’s Blood has a dark and musky nose. It smells like the other side of the forest where the mushrooms grow and the trees decay. It’s much lighter in body than I thought, and it tastes just like I thought. It’s like a Baco Noir, which some people like, but, not to me. I expected this, and it was fun. I feel virile and strong.
Unfortunately, I won’t be finishing this, which is ok. I think it will be a good wine for some. //