FÜLÖP the PHENOMENON Dry Tokaji 2021
(750 ml)
Complex aromas with white flowers, fresh green apple and summer pear with lively freshness. Very clean flavours, the fresh white and yellow fruits return. Straight structure and tight, a very drinkable wine with a long, fresh finish. A refreshing and dynamic example of a dry Tokaji wine. Furmint, Hárslevelű, Muskotály blend.
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.
Food-wine pairing:
- mixed green salad, fresh / steamed / grilled pear, blue / goat’s cheese, light vinaigrette or lemon-olive oil emulsion
- heavy, fatty pork dishes like crispy knuckle of pork, or laered knuckle of pork with sauerkraut, or a chocroute garnie
- Mangalitsa pork meck roast / pan seared, or grilled with added pfried pork lard, grilled meats and veggies (even a homemade burger could be nice
(Csaba Harmath, gastronomic expert)
ALCOHOL: 13,5 %VOL
RESIDUAL SUGAR: 3,8 G/L
ACIDITY: 7,6 G/L
Mixed green salad, grilled pears & goat’s cheese
Ingredients:
1 pack of mixed green salad (washed and dried)
½ French baguette
120 g fresh goat’s cheese (bûche de chèvre)
2 winter pears
100 ml extra virgin olive oil
1 untreated lemon
salt & freshly ground black pepper
Preparation:
Preheat the oven to 150 °C fan.
Cut the baguettes into 8-10 mm thick slices, put them on a tray going to your oven, drizzle with half of the olive oil.
Bake them in the oven for 10-15 minutes, until they get some slight colouring.
Cut 5 mm slices from the goat’s cheese, cover each croûtons with one. Put back to the oven for another 10 minutes at 175 °C fan. keep them warm until service.
Meanwhile cut the pears into quarters, take out the core, then slice them in equal slices.
In a very hot pan, sautée the pear slices until slight caramelisation. Let them cool down totally.
Mix the juice of a lemon with re remaining olive oil antil it forms an emulsion, add salt and pepper to taste. The dressing should be tangy, but not too much. (If it’s too sharp, you can add a tablespoon of honey to soften a bit.)
Mix the salad with the dressing.
Serve in a deep plate a nice bunch of the salad, with 3 slices of pears and 3 croutons, all topped with some drops of dressing. Finish with some freshly ground black pepper and enjoy!
