20/20 got its name from the equal proportion of five different grape varieties in the blend. This intense wine is a variation on the classic Bordeaux theme, using in the blend Cabernet Franc, Merlot and Cabernet Sauvignon as well as Syrah and the central European Kékfrankos (Blaufränkisch). The result is a 'Super Hungarian' that will knock out all your senses.
Deep ruby colour. Intense nose with ripe dark fruit: plums and blackberries, and a hint of rum and cassis. Complex, concentrated, mouth-filling wine with warming alcohol, prunes, chocolate and cinnamon spice. Good acidity, youthful tannins. A rich, powerful wine with a long, spicy finish.
Serve with traditional Hungarian dishes including goulash soup, beef stew and lecso, as well as steak and semi-hard cheese such as Gruyère. Plant lovers could try with a mushroom casserole or a Hungarian potato paprikas.
Grape varieties: equal blend of Kékfrankos (Blaufränkisch), Cabernet Sauvignon, Cabernet Franc, Merlot and Syrah
Soil type: loess
Fermentation: controlled in stainless steel tank
Ageing: 22 months in 3-5hl oak barrels (mixture of Hungarian, French & American oak)
Alcohol content: 14.0%
Bottle size: 0.75l
Awards: Sommelier Wine Awards 2020 - Commended
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.