Light ruby colour, intensely fruity nose packed with youthful, fresh fruit aromas including sour cherries and red berries. Some smoky character and a hint of chocolate. The chewy palate feels quite 'mature' for such a young wine. Lovely ripe fruit and spices, well balanced with smooth tannins and good acidity. Some toasty notes from barrel ageing. This is a great wine to go with food.
Serving temperature: 16-18°C
Grape variety: Cabernet Franc
Soil type: Sandy
Fermentation: Tank fermentation
Alcohol content: 13.0%
Bottle size: 0.75l
Special feature: Vegan
Frittmann Winery, Kunság
The multi-generational Frittmann winery is run by brothers János and István, who carry on the family winemaking tradition in the Great Plain in southern Hungary. They have achieved the two most prestigious national wine recognitions, becoming Winemaker of the Year in 2007 and Winery of the Year in 2015. Focusing their production on the highest-quality indigenous grape varieties of the area, they also offer wines made from international varieties, such as this Cabernet Franc.
Chicken Paprikash, called Paprikás Csirke in Hungarian, is a popular weekend staple and a classic of the Hungarian culinary arts. As suggested by its name, smoky and aromatic paprika is at the heart of the dish, which combines simple ingredients into comfort food paradise.
Lecso is an ancient dish originally from Serbia, and a great summer meal when all the ingredients are in season and you want to eat something a little lighter. Lecso is very versatile, it can be a great vegetarian dish while adding sliced Hungarian sausages (kolbasz) would make this a one pot main course. You can also serve it as a side dish to roast meats, especially pork, while any left-overs can be had for breakfast by adding a couple of eggs to the prepared Lecso.