FÜLEKY TOKAJ ESTATE

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FÜLEKY TOKAJI FURMINT 2019

(750 ml)

Estate wine blended across our finest vineyards. Light straw yellow. Ripe fruits, juicy peach, fruit compote in the nose. Full and complex flavours with the ripe summer fruits returning in the mouth, beautifully complemented by the subtle, elegant spiciness of the barrel. Long finish made rounded by the couple of grams of natural residual sugar. A complex, broad and serious wine of a hot vintage.

↓ Download Technical Sheet

Food pairing:

  • cold roasts, pork belly, porchetta,
  • poultry in white sauce with complexity in taste (e.g. Normandy style chicken or with creamy blue cheese sauce).
  • layered vegetables in the oven – melanzane alla parmigiana.

(Csaba Harmath, gastronomic expert)

 

Vineyard:  Grapes come from our various vineyards: Sajgó in Bodrogkeresztúr village, Mestervölgy in Tarcal village and from the well-known Király in Mád village.

Soil composition:

  • Sajgó vineyard: soil: crumbly; bedrock: rhyolitetuff
  • Mestervölgy vineyard: soil: clayey with loess; bedrock: andesite
  • Király vineyard: soil: clayey, crumbly; bedrock: rhyolitetuff

Bottled: 22nd September 2020

 

ALCOHOL: 13,5 %VOL
RESIDUAL SUGAR: 4,1 G/L
ACIDITY: 6,4 G/L

Granny's farm chicken blanquette
Granny’s farm chicken blanquette

 

Ingredients:

200 g shallots
80 g unsalted butter
30 g all-purpose flour
750 g farm chicken tigh on the bone
400 g small portobello mushroom
200 g young carrot
200 g celery stalk
1 clove garlic
1-1,5 l chicken stock
1 bunch chive
2 egg yolks
50 ml double cream
salt and white pepper to taste

 

Preparation:

Preheat the oven to 240°C/220°C (fan).
Dry the pork belly skin with kitchen paper. Score it with a very sharp knife, taking care to go only into the fat, and not into the meat.
Mix the spices together in a bowl. Rub this mixture all over the pork and skin. Let it rest for an hour to pick up the flavours.Place the pork in a flameproof baking tray on the quartered onions (you can leave the skin on) and roast for 25-30 minutes, or until the skin is crisp. Reduce the oven to 180C/160C (fan) and roast for an hour or until fully cooked and almost falling apart.
Some parts of the skin will be totally crispy, some not really. You can have a kitchen torch to correct and make it as crispy and crunchy as it could be.
Let it cool to room temperature, make nice slices, and serve with some pickles or garden greens. Don’t put the roast to the fridge, it will render the skin again soft, if you have a vacuum sealer, use it, you can keep the crispiness.

Furmint 2019
Crispy cold pork belly roast

 

Ingredients:

1,5 kg pork belly (with moderate fat)
1,5 tbsp fresh thyme
1,5 tbsp fresh rosemary (chopped)
1,5 tbsp fennel seeds
1 tsp coarsely ground black pepper
3 whole onions
 

Preparation:

Preheat the oven to 240°C/220°C (fan).
Dry the pork belly skin with kitchen paper. Score it with a very sharp knife, taking care to go only into the fat, and not into the meat.
Mix the spices together in a bowl. Rub this mixture all over the pork and skin. Let it rest for an hour to pick up the flavours.
Place the pork in a flameproof baking tray on the quartered onions (you can leave the skin on) and roast for 25-30 minutes, or until the skin is crisp. Reduce the oven to 180C/160C (fan) and roast for an hour or until fully cooked and almost falling apart.
Some parts of the skin will be totally crispy, some not really. You can have a kitchen torch to correct and make it as crispy and crunchy as it could be.
Let it cool to room temperature, make nice slices, and serve with some pickles or garden greens. Don’t put the roast to the fridge, it will render the skin again soft, if you have a vacuum sealer, use it, you can keep the crispiness.