* Winelovers 2023: Silver Medal<\/em><\/strong><\/p>\n <\/p>\n Kabar is the youngest grape variety between the six licensed grapes of Tokaj Region. It\u2019s a cross of H\u00e1rslevel\u0171 and Bouvier, an early ripening grape compared to the two main grapes of Tokaj, Furmint and H\u00e1rslevel\u0171. 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. F\u00fcleky Kabar 2019, produced in a hot year, is semi-dry. Food pairing:<\/p>\n (Csaba Harmath, gastronomic expert)<\/em><\/p>\n <\/p>\n Vineyard: Grapes come from our Vinnai vineyard in Tarcal village.<\/p>\n Harvest: 1st<\/sup> October 2019<\/p>\n Bottled: 15th<\/sup> August 2020<\/p>\n Bottled quantity: 909 bottles<\/p>\n <\/p>\n<\/div>\n<\/div>\n [\/vc_column_text][\/vc_column][vc_column width=”1\/3″][vc_column_text css_animation=”none” css=”.vc_custom_1645534524059{border-radius: 2px !important;}”]<\/p>\n [\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space height=”50px”] Ingredients:<\/strong><\/span><\/p>\n 400 g beefsteak<\/span> <\/p>\n Preparation:<\/span><\/strong><\/p>\n Saut\u00e9e your steak in a pan on each side and let it cool down totally generously sprinkled with lime juice.<\/span> Ingredients:<\/strong><\/span><\/p>\n 2 farm chicken breasts<\/span> <\/p>\n Preparation:<\/strong><\/span><\/p>\n Dress the chicken breasts, take off any excess fat or skin, but leave the skin on. Season with salt and pepper.<\/span> [vc_row][vc_column][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text css=”.vc_custom_1645533676352{background-color: #ddce9b !important;background-position: center !important;background-repeat: no-repeat !important;background-size: cover !important;border-radius: 5px !important;}”] F\u00dcLEKY TOKAJI KABAR VINNAI 2019 \u2013 Tarcal \u2013 [\/vc_column_text][vc_column_text] (750 ml) [\/vc_column_text][\/vc_column][\/vc_row][vc_row content_text_alignment=”k\u00f6z\u00e9p”][vc_column width=”2\/3″][vc_empty_space height=”20px”][vc_column_text] * Winelovers 2023: Silver Medal Kabar is the youngest grape variety between the six licensed grapes of Tokaj Region. It\u2019s a cross of H\u00e1rslevel\u0171 and Bouvier, an […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":5846,"menu_order":5,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"class_list":["post-5977","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.fuleky-tokaj.hu\/eng\/wp-json\/wp\/v2\/pages\/5977","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fuleky-tokaj.hu\/eng\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.fuleky-tokaj.hu\/eng\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.fuleky-tokaj.hu\/eng\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fuleky-tokaj.hu\/eng\/wp-json\/wp\/v2\/comments?post=5977"}],"version-history":[{"count":17,"href":"https:\/\/www.fuleky-tokaj.hu\/eng\/wp-json\/wp\/v2\/pages\/5977\/revisions"}],"predecessor-version":[{"id":6830,"href":"https:\/\/www.fuleky-tokaj.hu\/eng\/wp-json\/wp\/v2\/pages\/5977\/revisions\/6830"}],"up":[{"embeddable":true,"href":"https:\/\/www.fuleky-tokaj.hu\/eng\/wp-json\/wp\/v2\/pages\/5846"}],"wp:attachment":[{"href":"https:\/\/www.fuleky-tokaj.hu\/eng\/wp-json\/wp\/v2\/media?parent=5977"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nFresh 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 \u00b0C.<\/p>\n\u2193\u00a0Download Technical Sheet<\/a><\/h6>\n
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\nRESIDUAL SUGAR: 9,7 G\/L
\nACIDITY: 5,9 G\/L<\/div>\n![\"\"](\"https:\/\/www.fuleky-tokaj.hu\/eng\/wp-content\/uploads\/2022\/02\/Fuleky-Kabar-2019-scaled-1.jpg\")
<\/a><\/p>\nThai spicy beef salad<\/strong><\/span><\/h5>\n
\n200 g mixed green salad<\/span>
\n2 cucumbers<\/span>
\n2 Thai chillies<\/span>
\n4 lemongrass<\/span>
\n2 shallots<\/span>
\n3-4 cm stick galangal<\/span>
\n3-4 stick fresh ginger<\/span>
\n4 tablespoons fish sauce<\/span>
\n4 tablespoons light soy sauce or tamari<\/span>
\n1 tablespoon toasted sesame seed oil<\/span>
\n1-4 tablespoon brown sugar<\/span>
\n1-1 teaspoons black and white sesame seeds<\/span>
\n1 bunch fresh coriander \/ cilantro<\/span>
\n1 bunch fresh mint<\/span>
\n2-3 limes<\/span><\/p>\n
\nBash 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.<\/span>
\nIn 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.<\/span>
\nToss 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.<\/span>[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space height=”50px”]Farm chicken breast, creamy mustard sauce<\/strong><\/span><\/h5>\n
\n2 tbsp Dijon mustard<\/span>
\n2 tbsp mustard with grains<\/span>
\n1 shallot<\/span>
\n1 clove garlic<\/span>
\nsalt<\/span>
\nfreshly ground black pepper<\/span>
\n4 tbsp heavy cream<\/span>
\n6 cl dry white wine (we have used the winery\u2019s Kabar Vinnai 2019)<\/span>
\n1 tbsp butter<\/span>
\n1 tbsp vegetable oil<\/span><\/p>\n
\nHeat 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\u00b0C and put in the chicken breast to rest in the pan until the sauce is ready.<\/span>
\nHeat 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.<\/span>
\nCut 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 pur\u00e9e or some rice with it.<\/span>[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space height=”50px”]![\"\"](\"https:\/\/www.fuleky-tokaj.hu\/eng\/wp-content\/uploads\/2021\/02\/Wines-os-Hungary-2-e1614273359552.png\")
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