FÜLEKY TOKAJ ESTATE

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FÜLEKY TOKAJI KABAR VINNAI 2019 – Tarcal –

(750 ml)

Kabar is the youngest grape variety between the six licensed grapes of Tokaj Region. It’s a cross of Hárslevelű and Bouvier, an early ripening grape compared to the two main grapes of Tokaj, Furmint and Hárslevelű. It produces nice quality noble grapes almost every year. Ideal for production of both, dry and sweet wines. In case of dry wine production the date of the harvest is crucial, as it may become semi-dry or semi-sweet very quickly. Füleky Kabar 2019, produced in a hot year, is semi-dry.
Fresh ripe grapes in the nose with a delicious spiciness, sweets, ripe exotic fruits. Taste the harmony of intensive flavours, fruitiness and spiciness. Around 10 g of natural residual sugar makes this wine incredibly vital and intensive. Exceedingly clear finish with overripe citrus, an abundance of juicy fruity remains in the mouth. A full and big-bodied wine from perfectly ripe Kabar grapes. Serving temperature: 8-10 °C.

↓ Download Technical Sheet

Food pairing:

  • recommended with mushrooms dishes, grilled vegetables,
  • heavily spiced, grilled white meats
  • rabbit ragout with mustard sauce, or pork tenderloin
  • perfect with hot, spicy dishes.

(Csaba Harmath, gastronomic expert)

 

Vineyard: Grapes come from our Vinnai vineyard in Tarcal village.

  • Soil: loess
  • Bedrock: andesite
  • Surface: 0,48 ha
  • Planted: 2001
  • Density: 3500 vines/ha
  • Exposition: West

Harvest: 1st October 2019

Bottled: 15th August 2020

Bottled quantity: 909 bottles

 

ALCOHOL: 14,5 %VOL
RESIDUAL SUGAR: 9,7 G/L
ACIDITY: 5,9 G/L

Thai spicy beef salad
Thai spicy beef salad

Ingredients:

400 g beefsteak
200 g mixed green salad
2 cucumbers
2 Thai chillies
4 lemongrass
2 shallots
3-4 cm stick galangal
3-4 stick fresh ginger
4 tablespoons fish sauce
4 tablespoons light soy sauce or tamari
1 tablespoon toasted sesame seed oil
1-4 tablespoon brown sugar
1-1 teaspoons black and white sesame seeds
1 bunch fresh coriander / cilantro
1 bunch fresh mint
2-3 limes

 

Preparation:

Sautée your steak in a pan on each side and let it cool down totally generously sprinkled with lime juice.
Bash the lemongrass and chop them finely. Slice the shallots and the galangal as fine as possible. Cut the cucumbers lengthwise, take off the watery core with a teaspoon, cut them into half-moon shaped slices. Slice the chilies finely, if you cut first lengthwise, from the inside you can take off the grain and the seeds to make the less hot.
In a salad bowl mix the juiced limes, grate in the ginger, add the fish sauce, the soy sauce, the sesame seed oil, the chilies and the finely chopped stalks of the whole bunch of coriander/cilantro. Add in some brown sugar to your liking.
Toss in well the salad mix and all the veggies and serve immediately. Slice nice cuts of your steak and place onto the salad. Sprinkle generously with coriander and mint leaves, drizzle on the remaining sauce from the salad bowl and sprinkle the top with some sesame seeds.

Kabar 2019
Farm chicken breast, creamy mustard sauce

Ingredients:

2 farm chicken breasts
2 tbsp Dijon mustard
2 tbsp mustard with grains
1 shallot
1 clove garlic
salt
freshly ground black pepper
4 tbsp heavy cream
6 cl dry white wine (we have used the winery’s Kabar Vinnai 2019)
1 tbsp butter
1 tbsp vegetable oil

 

Preparation:

Dress the chicken breasts, take off any excess fat or skin, but leave the skin on. Season with salt and pepper.
Heat a pan until hot with the oil, pan sear the breasts first on the skin side until nice golden brown, then turn on the other side and repeat the process. Preheat the oven to 100°C and put in the chicken breast to rest in the pan until the sauce is ready.
Heat the butter in a saucepan, add in the finely chopped shallot and garlic, let it sweat slowly. Once the shallots are translucid, put the heat to high, stir in the mustards, fry a bit until it sticks a bit to the bottom of the pan. Add in the wine and get 2/3 of it evaporated. Finish with the heavy cream, season to taste. If the sauce is too thick, use some tablespoons of chicken stock.
Cut nice slices of the breasts, cover half with the sauce and taste with the wine used for the sauce. As a garnish, you can have a nice thick purée or some rice with it.