Three women, three winemakers: Sarolta Bárdos, Judit Bodó and Stephanie Berecz have joined forces once a year every year since 2011 to produce this 'team' wine. A blend of mostly Furmint and some Hárslevelű, this wine is made from the grapes of three vineyard plots in three different communes, so it's a real appellation 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: 10°C
Grape variety: Furmint, Hárslevelű
Soil type: Volcanic loess
Alcohol content: 13.5%
Bottle size: 0.75l
Special feature: Vegan
Tokaj Nobilis Winery, Tokaj - Protected Designation of Origin (PDO)
The philosophy of Sarolta Bárdos, owner-winemaker at Tokaj Nobilis, is that good wine begins in the vineyard, as the quality of the grapes will have a great influence on the quality of the end product. With extremely low yields, they harvest super-concentrated fruit with high sugar content. The vinification process is carried out in the most natural and gentle way possible so as to preserve everything the grapes have to offer. Minimal intervention and now certified organic production ensure pristine quality. The Nobilis portfolio includes estate wines, vineyard selections, a sparkling wine and late harvest as well as Aszú sweet wines.
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.