- Recipe Ideas
Combining grapes harvested from the Steiner and Steiger vineyards, this is a rich and meaty, medium-bodied red wine. Classic deep ruby colour with purple shades. A cavalcade of red and black fruit on the palate, rounded out by elegant spicy notes from the oak barrel ageing. Zesty acidity and medium tannins make this an easy-drinking, yet complex wine.
Typically for a Kékfrankos, this wine has plenty of acidity, which makes it the perfect accompaniment to heavy, hearty dishes. Serve with steaks, sausages and BBQ meats. It also cuts beautifully through spicy dishes, making it the ideal pairing for hot Asian curries, for example a vindaloo, or even Sichuan chicken. For vegetable lovers, we recommend trying it with a rich aubergine moussaka.
Serving temperature: 14-16°C
Grape variety: Kékfrankos (Blaufränkisch)
Soil type: Limestone and brown forest soil
Fermentation: In open vat for 12–15 days.
Ageing: 9 months, 50% in Hungarian oak barrel, 50% in stainless steel tank
Alcohol content: 13.0%
Bottle size: 0.75l
Special feature: Vegan
Steigler Winery, Sopron - Protected Designation of Origin (PDO)
The Steigler Winery is based in the downtown of Sopron, located in the northeast corner of Hungary. This tradition goes back hundreds of years when townsfolk would dig their cellars under their own houses, to protect what they thought of as their most ‘valuable treasure’, their wine. The family-owned Estate then renovated a cellar system, which they use for barrel ageing a range of organically cultivated wines. Though the wine region is located at the northernmost border of viticulture, nearby Lake Fertő creates a unique micro-climate as winter cold is tempered and the summer heat is eased by this large body of water. When combined with a unique terroir of mica schist, limestone and humus-rich forest soil, you can be sure to taste the distinct Sopron character in each bottle of Steigler.
Feel yourself transported a continent away by these delicious Bombay potatoes featuring a Hungarian twist, this aromatic and fragrant dish encapsulates all that is great about fusion cuisine. Using simple ingredients and quick to prepare, it makes a great side for curry dishes but can easily be the main course on its own as well.
Goulash (Gulyas) is the most famous Hungarian dish in the world and one of the country's national dishes. This is a very traditional beef goulash recipe made with simple ingredients like meat, peppers and root vegetables elevated to perfection by the use of Hungary’s most famous spice: paprika.