Combining the finest hand-picked grapes from four volcanic vineyards, this medium-bodied dry Furmint is a crisp wine reflecting the complexity of the Tokaj terroir. Refreshing, with a dynamic yet refined acidity and just a touch of oak. Fruity, intense nose shows some butterscotch and herbal notes of delicate acacia and camomile. Friendly, attractive palate with some nuttiness and salty minerality. Long finish of sweet spices and ripe fruits. A balanced, easy-going but seriously well-made wine.
A great accompaniment to poultry, seafood and risottos or try with your Asian noodle bowl. Goes well with washed-rind cheeses such as Appenzeller, Linburger or Taleggio, as well as with some charcuterie.
Serving temperature: 12-14°C
Grape variety: Furmint
Soil type: Clay and rhyolite tuff
Fermentation: 10 months spontaneous fermentation in oak barrel
Ageing: 9 months in steel tank and oak barrel
Alcohol content: 13.5%
Bottle size: 0.75l
Special feature: Vegan
Awards: Sommelier Wine Awards 2020 - Gold Medal
Balassa Winery, Tokaj - Protected Designation of Origin (PDO)
The boutique Balassa winery was established in 2005 by Istvan Balassa in the historic Tokaj wine region. Right from the beginning, Istvan, a perfectionist, has been determined to produce only the highest-quality wines possible by maximising the potential of each vintage. It all starts with growing grapes of an outstanding quality, applying a rigorous approach to cultivation. Each wine is then created using artisanal wine-making methods, highlighting the unique characteristics of the grape, the vineyard and 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.