“It has an almost Mosel-like balance, …

yet it does not try to imitate Rieslings. Finesse and elegance from start to finish” – this description comes from a wine blogger, Zoltán Németi, who considers the protagonist of his post, Barta Öreg Király single vineyard Furmint 2018 “simply one of the greatest dry Tokaji Furmints” he has ever tasted. I can only agree: I (Ágnes Németh – editor of Hungarianwines.eu) had the chance to present this wine at Wine Paris last February, and it was a huge success. The experts who tasted it, did not want to taste anything else afterwards. So Zoltán Németi is absolutely right. The last time I was lucky enough to receive a bottle of this heavenly wine, I hid in the kitchen with my sister, even tough there were guests outside, we did not share a single drop with others. So the only negative about this wine is that it makes you a nasty, envy person…
Because of the residual sugar of the wine, honey and orange glazed duck is recommended by the estate. “Marinate the duck with rosemary, garlic and olive oil, then roast for around 20 minutes at 200 °C and then another some 3 hours at 160 °C. Meanwhile prepare a syrup with balsamic vinegar, brown sugar, honey and orange. Glaze the duck with the syrup and put it back into the oven for another 20 minutes to get a nice, crisp skin.”

More food pairings with recipes

Read the whole description by Zoltán Németi

More about Barta Estate

 

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