I decided to take my search for a plateful of meat to the Hungarian countryside. And what better place to go than to the heart of the wine producing region where they make a vintage affectionately known as “Bull’s Blood.” How on earth could anyone pass an opportunity like that up?
So off I went on the train. It was a short ride made all the more interesting because of the transition from “warm” Budapest to the frosty countryside. One minute you could see the colour of the grass and trees, the next it was a sea of white. Wherever Eger was, it was going to be cold.
Two things stand out about Eger: the wine and the awesome outdoor bath complex. I got my fill of both.
First up, the wine. It goes great with red meat (big surprise, eh?). If only I had more time, I would’ve spent a fair amount of time “taste testing” at the winery.
The real story from the trip was the baths. I met some Australians and a Brit just after getting of the train. Our conversation moved quickly to the idea of drinking a lot of wine and going to the bath. The next day, we were sitting in a 40 degree outdoor pool in an air temperature of –9 drinking champagne. It was the perfect way to spend New Year’s Eve day.
What made it that much better was the locals. They were popping champagne bottles every couple of minutes and truly having a good time. I can imagine that this kind of stuff happens all over Hungary on New Year’s Eve. All the more reason to go back…