A full-bodied Hungarian red wine originally made in and around the village of Eger, in the northern hills. The main grape variety used in it is the kadarka. Its name (in Hungarian Egri bikavér, ‘bull's blood of Eger’; first recorded in English in 1926) suggests a potency which modern examples scarcely live up to. It enjoyed something of a following in Britain in the 1960s and 1970s, but as its quality fell away, and other Eastern European wines became more widely available, it gradually disappeared from the off-licence shelves.
Subjects: Cookery, Food, and Drink.