FÜLÖP the PHENOMENON Late Harvest Tokaji 2019
(375 ml)
Light straw yellow. Intensive nose with ripe citrus alongside stone fruits. A late harvest with the balance of a classic Botrytis vintage. Easy-drinking wine with beautiful light harmony between sugar and acids discernible. Fresh and refreshing flavours, full of lively notes, particularly citrus.
Recommended serving temperature: 8-10 °C.
Food-wine pairing:
- again a good choice for an aperitif for foie gras (freshly pan seared or a pâté) on butter toasted brioche
- cured or dried meats
- scallops or very fresh red prawns (gambero rosso), or lobster/spiny lobster, just seared in a bit of butter a bit, a bit of this wine in the pan and the sauce boiled to become a reduction
- mature goat or sheep cheeses
- calf or lamb sweetbread, sautéed in butter or fried, served with a kombu-based sauce
- cream desserts in a glass, tiramisù
(Csaba Harmath, gastronomic expert)
ALCOHOL: 13,5 %VOL
RESIDUAL SUGAR: 63 G/L
ACIDITY: 6,18 G/L
Pan seared calf’s liver, „Fülöp” sauce
Ingredients:
1 kg calf’s liver
3 big sweet onions
olive oil
100 ml Fülöp Late Harvest
75 g unsalted butter
½ bunch fresh parsley
sea salt and freshly ground black pepper
Preparation:
Let’s cut nice 1 cm thick slices of the calf’s liver by your butcher. Take off the outside thin skin as well.
Heat in a heavy pan on medium heat a bit of olive oil. Add in the finely sliced onions and sautée them slowly until golden brown. Take them off and reserve.
Put the heat up and add some mor eolive oil. When the pan is hot again, sautée the liver slices around 4 minutes, turning them regularly. Season with salt and pepper, add back the onions, deglaze with the wine and cook together for 4 minutes. Add in the cold butter gradually to form a sauce and finish with some freshly chopped parsley.
Serve the sliced meat with the sauce and with a potato purée or a gratin. This time we have prepared it in a bigger sized and just sliced before service, because we wanted to keep the liver almost rare, but it’s a matter of your personal taste.
Eton mess
Ingredients:
300 g frozen raspberry
125 g fresh raspberry
350 ml milk (full fat)
165 g sugar
1 vanilla pod
20 g cornflour (cornstarch)
1 untreated lemon
50 ml Fülöp Late Harvest wine
150 ml whipping cream
3 farm eggs
150 g lady fingers
75 g unsalted butter
Preparation:
Select the nicest fresh raspberries and reserve them for service. The rest will join the frozen ones. Break the lady fingers into chunky bites. Cut the vanilla pod lengthwise, scape out all the seeds and add them with the pod to the milk.
Heat the milk with the vanilla on medium heat. Mix with an electric whisk the egg yolks with 100 g sugar and the cornflour until the sugar is melted. Add ladle by ladle the milk in while whisking slowly, but continuously. on all blended in, put it back to the heat and wait until it thickens. Whisk continuously while adding in the butter. Once ready, cover at contact with a clingfilm and let it cool down completely in the fridge.
Defrost the raspberries, put all in a food processor or blender with 20 g of sugar, the zest and the juice of the lemon and blend it into a paste. Pass it trough a sieve to take off the kernels.
Whip the cream with the remaining sugar until it becomes not too stiff and firm.
