A refreshing and youthful frizzante-style sparkling white wine, this is a highly aromatic vintage from the native Irsai Olivér grape variety. Good intensity on the nose, with the delicate fragrance of white flowers, white-fleshed fruits, and that enchanting muscat aroma so characteristic of Irsai Olivér. A palate of peach, green apple, pear and grapefruit is rounded out by a gentle, creamy mousse and dynamic acidity. This wine is a real summer delight - easy-drinking, fruit-driven and light-hearted.
Perfect as an aperitif, bringing some indulgence to a special occasion. Serve with roast chicken, spicy Asian entrées or spinach and ricotta ravioli. Pair with feta, mascarpone or mozzarella to create a memorable cheese board.
Serving temperature: 9-10°C
Grape variety: Irsai Olivér
Soil type: Loess and sand
Fermentation: In stainless steel tank
Alcohol content: 12.0%
Bottle size: 0.75l
Special feature: Vegan
Awards: Women's Wine and Spirits Award 2020 - Gold Medal
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.
A delicious oven-baked honey and mustard chicken breast with a cornucopia of flavours courtesy of five Great Taste Award winners. The beguiling flowery taste of the lime honey combines perfectly with the nutty flavour of the sunflower oil and the slight-acidity of the mustard, all given a mouth-watering twist by the addition of sweet paprika smoked on aromatic beech wood, as well as a bit of hot paprika for that irresistible kick.
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.