Ok...

Everyone just took this post to a whole different level...

[David M. Bueker]

Michelle - Welcome to the forum. I appreciate your enthusiasm, but do you have some kind of interest in this winery? Your post is more than a bit towads the commercial in its format & content, including, but not limited to the Facebook reference.

My apologies if I have misinterpreted, but clarification as to your intent would be appreciated.

There is only one winery in the US that makes a Hungarian Bull's Blood

welcome Michelle

I am sad to read that US wineries are still adopting European names for their wines.

The blend is Pinot Noir, Baco Noir, Tempernillo, and Marechal Foch.

Not exactly traditional Bulls Blood grapes or, apart from Pinot Noir, any of the grape varieties allowed by the current Egri Bikavér appellation

Why would any US winery want to promote a wine as Hungarian Bull's Blood? Most US consumers either don't connect to it or if they do it is in a negative way. I have drank way more Bull's Blood than I care remember due to hungarian father-in-law and can tell you that the quality of the product found in much of the US markets is not something I would want customers associating with any wine I was trying to sell.

Calling this wine Hungarian Bull's Blood has something distinctly akin to calling a Piper Cub a Lear Jet.

First of all the wine does not come from Hungary. Second of all, as Peter points out, the grapes have precious little in common with the grapes traditionally used in Hungary (those including, as memory serves, Kekfrankos, Kekporto, Kadarka, Kekmedoc, Blauberger, Zeigelt and, if chosen Cabernet Sauvignon, Merlot and Cabernet Franc).

This may be a fine country-style wine (I have not tasted it so cannot do more than speculate) but Hungarian Bull's Blood, especially the Egri Bikaver it is not.

Best
Rogov

I don't think I've had Egri Bikaver in about 30 years. I should try a bottle, as from what I've read, it is based on Blaufränkisch (Lemberger). I'm making a Lemberger this year from locally grown grapes, so it may give me a reference point.

I'd love to think I was wrong, but this reads as plain and simple spam. The problem with spam, is that it makes the winery involved look like crass opportunists. Sadly that appears very consistent with appropriating a historic brand from another country in an act of commercial opportunism.

regards

Ian

Yeah, it's Spam.

Which, coincidentally, is one of the best matches for Egri Bikaver.

Everyone just took this post to a whole different level...

Ah, but Michelle.....the question remains open and if you were not spamming an explanation would have been well received. We are actually quite a nice group of people and all we asked for was clarification.

Best
Rogov

Totally not spam..just was excited that theres a bulls blood being produced in the us..thats all...and from what I've seen - not many people are familiar with bulls blood - thought it'd be cool to post something about it..thats all

Michelle, Hi.....

That being the case, may I suggest that you re-post your original note. And on that happy note, indeed welcome to the forum.

Entirely aside from which, I like the name Michelle.


Best
Rogov

[David M. Bueker]

Michelle,

Then that's perfectly fine, and I for one apologize for my swift reaction. I guess I have to say that you write so well that it looks like marketing material!

So welcome to the forum & we hope this little experience does not sour you on this fun little corner of the internet.

Michelle -

As one who didn't see your original post and who has some experience with Egri Bikaver, I'd be interested to see what this is all about! (I had no idea anyone in the US was making such a wine.)

Michelle,

I, too, never saw your original posting.

Regarding Egri Bikaver, I mostly remember it as being a reliable, very good QPR wine available in wide distribution from the Hungarian state monopoly before the fall of Communism. I've kind of lost track of it since then.

It would be interesting to see what the same sort of Hungarian grape varieties could do grown in the USA.

-Paul W.

[David M. Bueker]

Ah Paul there's the rub. They are calling it Bull's Blood but making it wiht things like Pinot Noir. My recollection is that the winery was in the Umpqua Valley of Oregon if you want to do some internet sleuthing.

Yep, the winery is Palotai in Oregon. The wine is a blend of hybrids Marechal Foch and Baco Noir with Pinot Noir and I think Michelle mentioned one other.

Ah Paul there's the rub. They are calling it Bull's Blood but making it wiht things like Pinot Noir. My recollection is that the winery was in the Umpqua Valley of Oregon if you want to do some internet sleuthing.

Actually Pinot Noir -while not really traditional -is currently legal in Egri Bikaver, but Tempranillo, Baco Noir, and Marechal Foch certainly aren't. It's the addition of the hybrids that really has me scratching my head. The only thing that seems Hungarian about the wine is the winemaker.

I'm sorry if Michelle felt wrongly accused of spamming, but I just read the original post (using Google's cache) and I admit that would have been my thought if I had read at the time. It read like winery marketing, and when first time posters start that way, that's what many of us assume. I hope she posts her own notes/thoughts on this wine and others.

[David M. Bueker]

I want to echo Dale's hope that Michelle posts again.

My understanding of the Umpqua Valley (Southern Oregon) wine that is called Bulls Blood is that it is blended more in the "style" of bulls blood then in actually conforming to the legal requirements of what is in Egri Biklavir. As the ancient story goes, barrels were hastily opened and many different varietals ran together and were drunk together- so very unorthodox concoction. The winery Palotai - which was started by a Hungarian, Gabor Palotai, wine maker and owner - began making their version of an unorthodox blend using local varietals to mimic the original wine. It has caught on big and National Geographic did a story on it several years ago. The locals go crazy for it too. The name certainly has a lot to do with it. And no, I do not work for Palotai Winery which is now owned by a non Hungarian who still makes the popular blend.

Just another note. The Umpqua Valley also has the very first US winery growing and producing Gruner Veltliner. And trust me it is not a groaner. A white wine so complex it is one of the only wines you can actually pair successfully with artichokes and asparagus. Interestingly it can stand up to a rib eye as well.

Ah, it's the "Girl On Grapes" lady. Welcome!

Interesting information, and as the owner of an Oregon wine tour company I'm sure you're quite familiar with this vineyard.

Forgive my asking, but you're not the original poster "Michelle D", are you? Your writing styles seem similar. Just curious

[David M. Bueker]

Highly unlikely Tom.

Diane - welcome to the WLDG. Appreciate your info on the Umpqua valley. I made a brief visit there several years ago as a side trip while I was in Myrtle Creek on business. Only hit one winery (Henry?) due to time, but it's a beautiful area.

Just another note. The Umpqua Valley also has the very first US winery growing and producing Gruner Veltliner.

FYI. Gruner is being grown in Maryland now. http://www.blackankle.com/gruner_veltliner.php

it is blended more in the "style" of bulls blood

Latest in a long line of wines made 'in the style': burgundy, chablis, champagne etc

Just another note. The Umpqua Valley also has the very first US winery growing and producing Gruner Veltliner. And trust me it is not a groaner. A white wine so complex it is one of the only wines you can actually pair successfully with artichokes and asparagus. Interestingly it can stand up to a rib eye as well.

Diane,
Harry Peterson-Nedry started producing a Grüner at Chehalem last year. Are you saying that the Umpqua winery was producing it before then?

Mark Lipton