FÜLÖP the PHENOMENON Dry Tokaji 2022
(750 ml)
Estate wine, Furmint, Hárslevelű, Muskotály blend.
Pale lemon colour with slightly greenish hints. At first the nose is rather reticent, but with some air fully ripe orchard fruit notes emerge.
Dry on the palate with medium+ acidity, the palate is round, vibrant and elegant, with some mirabelle plum. Medium+ finish with nice ripe fruit.
Recommended serving temperature: 8-10 °C.
Fülöp the Stork was born in Spain in the Ebro river valley in 2003. We do not know if he ever left Europe, but it is certain that he had been living in and around Bodrogkeresztúr since 2006. He brought up 37 fledglings; his partner always migrated, but he stayed. In winter he warmed himself on chimneys, drank water from the River Bodrog, hunted for voles and was lord of all the stork nests in the area.
We bottled this fresh and crisp Tokaji in memory of our phenomenal stork who was the stork of the neighbourhood and everyone for 15 years.
↓ Download Technical Sheet
Serving suggestion:
Almost like a Swiss army knife, you can eat everything with it:
- can accompany homey, fatty and complex pork dishes, like paprika stews and ragouts
- should be brilliant to white moulded cheeses like brie, but also good with a mature cheddar
- could be recommended to not-to-spicy Far-Eastern dishes, like pork belly, of beef queue or cheek, it works well with gelatious parts
- could be well paired to pretty spicy grilld dishes
- from Hungarian cuisine I would recommend it to stuffed cabbage, should it be summer or winter version
- paprika fish stew. You can find its recipe below 🙂
(Csaba Harmath, gastronomic expert)
ALCOHOL: 14 %VOL
RESIDUAL SUGAR: 1,3 G/L
ACIDITY: 5,5 G/L
Paprika carp stew
Ingredients:
1 kg carp fillet (or you can use any freshwater fish you like)
2 large onions
1 bell pepper
1 green chilli (we use a big sized pale green coloured variety, as you see on the picture)
1 big ripe tomato
40 g pork lard (or you can use vegetable oil as well)
40 g red paprika (finely ground, not smoked, preferably nice, red, and sweet from Hungary)
salt
black pepper
Preparation:
Cut the fish fillet into 2 cm cubes, you can use skin on, it would give more collagen to the dish. Chop finely the onions, bell pepper and tomato. Cut nice circles of the chilli, 1-2-3 per serving for decoration, and chop the rest finely.
Put approximately 1 litre of water to boil. Once boiling, you can start to prepare the stew.
Melt the pork lard, add in the chopped onions and bell pepper, eventually the rest of the chilli. On medium heat sweat all slowly until it starts to get coloured.
This is the crucial point: add in the sweet paprika, stir it in, leave a minute or so to dissolve the nice red colour in the fat. Add a ladle of piping hot water, stir it in and wait until it evaporates and starts sticking to the bottom. Repeat the watering two more times taking care of not burning the paprika. You build up like this the base of almost any Hungarian paprika stew.
Add the fish cubes to the base, stir it in, season with salt and pepper. The fish should render enough water for the cooking process, but if you see, that the sauce is sticking, add a ladle of your hot water.
Normally, the cooking of a fish fillet even with the skin should not take more than 15 minutes. Once it is almost cooked, add in the chopped tomato, do not put in any more water, just let it simmer for a few minutes. Check the seasoning.
Usually, we do not serve much as a garnish, just we eat it with bread. Or sometimes with a cottage cheese pasta dish with loads of sour cream. Yummy!
