- Recipe Ideas
Made with hand-picked berries from the celebrated Kétvölgy vineyard of the warm-climate Szekszárd region, this is a fine example of what the kékfrankos grape variety can offer at its best. Sitting garnet in the glass this wine has layers of depth and complexity. The harmonious combination of purple and dark fruits pair with oak on the nose, followed by smoky spice and rustic earthy flavours. Medium-bodied, though the richness suggests more. Medium tannins and delicate, high acidity complete this wine.
The Kékfrankos grape produces wines that are naturally high in acidity, which makes this bottle the perfect accompaniment to heavy, hearty dishes: steak, sausages and BBQ meats. It also cuts beautifully through spicy dishes, making it the ideal pairing for hot Asian curries, for instance a vindaloo, or even Sichuan chicken. For vegetable lovers, we recommend trying it with an aubergine moussaka.
Serving temperature: 14-16°C
Grape variety: Kékfrankos (Blaufränkisch)
Soil type: Clay and limestone
Fermentation: Controlled in stainless steel tank
Ageing: 18 months in barrique 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.
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.