Rich and intense aroma of sweet spices, menthol, apricot jam and tropical fruit. A round and creamy body, with dynamic acidity, moderate alcohol and fine integrated tannins. The palate boasts citrus, apricot and sweet spice with an almost dessert wine richness in a dry style. The grapes were picked at peak ripeness, infusing the long finish with a touch of botrytis.
This bold wine goes very well with equally bold dishes. Pair it with spicier curries like a madras or a vindaloo, or alternatively serve it alongside Moroccan or Ethiopian dishes like a rich tagine or beef stew with injera.
Serving temperature: 10-13°C
Grape variety: Leányka
Soil type: Brown forest soil
Fermentation: 3 months skin contact - 3 months open tank
Ageing: 24 months in 225l new oak barrel
Alcohol content: 11.5%
Bottle size: 0.75l
Attila Winery, Eger - Protected Designation of Origin (PDO)
Attila Vámos is a winemaker like few other. He espouses a completely natural approach, one without the use of modern technology, letting the grapes do the talking. He has no employees and relies on the help of his friends and family in the vineyard, but the combination of so much loving care and strict yield controls ensure that each perfectly ripe grape is bursting with the volcanic minerality of the Eger region. The wines are made from pure grape juice, without even the use of a mechanical press, before being naturally vinified for an unadulterated taste of the terroir.
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.
This simple recipe makes for a quick wholesome dinner, ideal for coeliacs and lovers of oriental flavours. Just make sure that you keep an eye out for fridge raiders if you decide to take the leftovers into the office the next day.