Eger wine region - Wine & Gastronomy tour - Eger

The beginning of the grape and wine culture in Eger stretches back to the period after the Conquest of Hungary. Until the 15th century they produced only white wine varieties in Eger and it?s surrounding area. By the end of the 15th and the beginning of the 16th century the customary varieties had changed, and red vine production became significant.
The Kadarka was brought into Eger with the help of the Serbs. At the same time priests and monks from Italy and Burgundy also introduced red wine varieties. The legend of the most famous wine of this region, the Bikaver (Bull?s Blood), also goes back to the middle ages.
At present the wine region is divided into two districts. The Eger region includes the grape growing areas of 14 settlements, the Debro region includes the grape growing areas of 4 settlements. The climate is cooler and drier than that of the other wine regions of the country. The soil profile is varied.
The good reputation of the wine district in Eger and it?s surrounding area was established by the Bikaver (Bull?s Blood) and the Leanyka, and in Debro the Harslevelu (linden-leaf). The Eger Bikaver (Bull?s Blood) is made with blending at least three different grape varieties.
On at least 50% of the wine region?s land they grow white wine grape varieties. The choice of white wines is wide. The most famous are the Egri Leanyka, and, in the Debro district, the Debroi Harslevelu (linden-leaf). Other well-known varieties are the Olasz Riesling, the Tramini and the Chardonnay.
Total area of the region: 22 342 ha.
Number of settlements in the region: 18.