FÜLEKY TOKAJI FURMINT MESTERVÖLGY 2019
(750 ml)
* Winelovers 2023: Silver Medal
Pale straw yellow in colour. High level of purity in the nose, elegant restraint with citruses, minerality and delicious green summer apple. The sip brings the elegance of the nose. Its sophisticated acids are perfectly ripe yet still bursting with life. Outstanding balance, harmony, finesse, complexity, elegance and minerality define this wine. A beautiful imprint of the year where ripe grapes were transformed into refined wine with excellent structure.
Recommended serving temperature: 8-10 °C.
Food-wine pairing:
- light and fresh cheese
- aperitif bites, more on veggie side than meaty
- vegetable ragout
- layered potatoes, gratin potatoes
- lasagne with ricotta and basil or spinach/ricotta ravioli
(Csaba Harmath, gastronomic expert)
Vineyard:
Grapes come from our Mestervölgy vineyard in Tarcal village.
Soil: clay with loess
Bedrock: andesite
Surface: 0,25 ha
Planted: 1990
Density: 3500 vines/ha
Exposition: South-South West
Harvest: 5th October 2019
Bottled: 15th August 2020
Number of bottles produced: 744 bottles
ALCOHOL: 13,5 %VOL
RESIDUAL SUGAR: 4,9 G/L
ACIDITY: 5,7 G/L
Gratin potatoes, rest of the Sunday roast
Ingredients:
1 kg Desirée potatoes
300 ml full fat milk
300 ml double cream
1 garlic clove, peeled and halved
2 sprigs of fresh thyme, plus extra for sprinkling
pinch of freshly grated nutmeg
50 g parmesan freshly grated
Preparation:
Preheat the oven to 155 °C fan. Rub the medium sized gratin dish all over with the cut garlic, then butter it equally.
Peel and slice the potatoes with a mandoline to 1 mm width. Lay the slices on a clean tea towel and pat dry. Keep them covered with the tea towel while you prepare the rest of the ingredients.
Pour the milk and cream into a saucepan. Add the garlic, thyme and shallot (if using). Slowly heat the milk and, just as it is about to reach boiling point and you see bubbles appearing around the edge of the pan, remove it from the heat. Strain the liquid into a large jug, sprinkle in the nutmeg and keep warm.
Make a layor of the potato slices in the dish, slightly overlapping the slices and sprinkling with a little salt, freshly ground pepper and a bit of parmesan between each layer. Try to be neat with the layers, so later your cuts will be nicer. Pour a ladle on each layers of the creamy mix.
Repeat the layering until you use all your potato slices, finish with the cream and the parmesan and sprinkle with some fresh thyme leaves.
Let it cooked for 1,5-2 hours slowly, once it gets nicely coloured, take it off the oven, wait one hour before slicing.
Serve with any roast or any meats, We did this time with the rests of a Sunday roast beef.
