A delux hamper of an award-winner wine and three Tokaji Aszú delicacies is the perfect gift to wine lovers and connoisseurs.
The hamper contains:
Béres Tokaji Aszú 6 Puttonyos 2008 500ml: A multiple award-winner wine, golden in colour with an orange tint. Big and bold nose reveals layers of dried fruits, beeswax, honey and caramel besides the typical notes arising from aging in oak barrels. The elegant flavour enlivens the palate, highlighting a core of juicy tropical citrus fruits and citrus. Its acidity, residual sugar and alcohol content integrate seamlessly to create this unctuous wine. The finish is laced with Earl Grey tea and chamomile. It is the ultimate dessert wine, perfect on its own or when partnered with cakes and patisserie, especially fruit cakes.
Foie Gras with Tokaji Wine 80g: A creamy foie gras with a hint of unctuous Tokaji wine and velvety, melt-in-your-mouth texture. This exquisitely indulgent gourmet delicacy is made using the finest, expertly prepared ingredients. Premium quality goose and duck liver are combined in a unique and innovative way, providing you with a deeper and more intense flavour compared to regular foie gras products.
Tokaji Aszu Vinegar 200ml: Tokaji Aszu white wine vinegar which received 2* at the 2018 Great Taste Awards. The vinegar is aged in oak barrels which have been used for maturing Aszú wine, allowing for a complete harmony of flavours and aromas to develop. A dash of this versatile vinegar makes an irresistible addition to soups and salads. You can also use it to give a mouth-watering twist to your chicken and fish dishes, or to prepare a delicious marinade.
Tokaji Wine Jelly with Truffle 50g: Unique wine jelly created from Tokaji Aszu wine and infused by shavings of richly aromatic black summer truffles. The result is a gourmet delicacy of unparalleled flavour, combining the delightful citrussy fruitiness of the sweet wine with the deeply aromatic muskiness of the fragrant truffles. It is the perfect addition to cheese platters and goes especially well with blue cheese and Camembert. It pairs very well with goose liver and foie gras, bringing out flavours that would otherwise remain dormant.