A silky smooth, medium-bodied dry red wine. Plum, dark berry and dark chocolate on the palate, complemented by fine oak notes from two years of oak barrel ageing. Kékfrankos gives the wine its body, Cabernet Sauvignon adds spiciness and depth, Merlot gives it a gentle character, while Kadarka provides its soul - lots of soul! This gentle, beautifully balanced wine touches the heart.
Grape variety: Kékfrankos, Cabernet Sauvignon, Merlot and Kadarka
Soil type: Loess
Fermentation: Controlled in steel tank
Ageing: 20-24 months in oak barrel
Alcohol content: 13.0%
Bottle size: 0.75l
Vesztergombi Winery, Szekszárd - Protected Designation of Origin (PDO)
The Vesztergombi family looks back on a centuries-old tradition of winemaking in the region around Szekszárd in southern Hungary, where the River Danube meanders between rolling hills and fertile valleys. This scenic setting provides the perfect conditions for growing red grapes with character. The Vesztergombi winery was re-established in 1991, resurrecting the long-held family tradition. Its first Bikavér (Bull's Blood) was released in 1993, the year when founder Ferenc Vesztergombi was awarded the prestigious “Winemaker of the Year” title in Hungary. Today, with three generations working together in the business, the winery continues to produce outstanding red wines that authentically reflect the unique terroir of the Szekszárd region.
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.
Lecso is an ancient dish originally from Serbia, and a great summer meal when all the ingredients are in season and you want to eat something a little lighter. Lecso is very versatile, it can be a great vegetarian dish while adding sliced Hungarian sausages (kolbasz) would make this a one pot main course. You can also serve it as a side dish to roast meats, especially pork, while any left-overs can be had for breakfast by adding a couple of eggs to the prepared Lecso.