Egri Csillag is the white sister of the traditional red Bikavér. Inspired by the Bikavér blend and the region’s long history of blends, several winemakers (including St. Andrea) created the Egri Csillag style in 2010. Like Bikavér, Egri Csillag must be a blend of at least four white varieties. Local varieties must comprise at least 50 percent, and it must have a maximum of 30 percent of aromatic varieties. As with Bikavér, there are three quality levels: Classicus, Superior, and Grand Superior. This is a Grand Superior (14 percent alcohol), coming from the Boldogságos vineyards, located in Egerszólát. Winemaker György Lőrincz made this blend from Olaszrizling (35 percent), Sauvignon Blanc (29 percent), Hárslevelű (20 percent), and Furmint (16 percent). Forty percent of the wine was aged in 500 liter barrels, and the rest in stainless steel tanks to preserve freshness. There are creamy, vanilla aromas from the oak, mixed with dried herbs, chamomile, and tarragon. Its crisp acidity will surprise you, and it gives a terrific balance to the richness of the oak. This complex wine will develop both in your cellar, and in your glass. You can even be bold and decant it. Try it with rich seafood like lobster, scallops, and shrimp. Fried meat and buttery sauces are also a great pairing.