Pale yellow with some greenish hints. Beautiful barrel notes with H\u00e1rslevel\u0171 in the nose, plus ripe grapefruit, mandarin, summer flowers. Clean taste, fresh, plenty of fruit, 24 g residual sugar that makes the sip full and bodied. The acids balance the sugar wonderfully. Slight minerality and citrus in the finish. A hot vintage gave this substantial wine full of delights.<\/p>\n<\/div>\n
\u2193\u00a0Download Technical Sheet<\/a><\/h6>\n\nFood pairing:<\/p>\n
\n- my first thought: chestnut pur\u00e9e or a Mont Blanc pastry<\/li>\n
- second was everything from the Far East, spicy and hot, this wine could be a great alternative to a Traminer<\/li>\n
- or simply as an aperitif, with puff pastry canap\u00e9s<\/li>\n<\/ul>\n
(Csaba Harmath, gastronomic expert)<\/em><\/p>\nVineyard: Grapes come from our Vinnai vineyard in Tarcal village.<\/p>\n
\n- Soil:<\/em>\u00a0clayey, crumbly<\/li>\n
- Bedrock:<\/em>\u00a0rhyolitetuff<\/li>\n
- Surface:<\/em> 0,99 ha<\/li>\n
- Average age of vines: <\/em>\u00a030 years old<\/li>\n
- Density: <\/em>\u00a02700 vines\/ha<\/li>\n
- Exposition:<\/em>\u00a0East<\/li>\n<\/ul>\n
Harvest: 8th October 2019
\nBottled: 15th August 2020
\nQuantity bottled: 1275 bottles<\/p>\n
<\/p>\n<\/div>\n<\/div>\n
\nALCOHOL: 14,5 %VOL
\nRESIDUAL SUGAR: 24 G\/L
\nACIDITY: 6,1 G\/L<\/div>\n<\/div>\n[\/vc_column_text][\/vc_column][vc_column width=”1\/3″][vc_column_text css_animation=”none” css=”.vc_custom_1645607532817{border-radius: 2px !important;}”]![\"\"](\"https:\/\/www.fuleky-tokaj.hu\/eng\/wp-content\/uploads\/2022\/02\/uragya_2019-scaled-1.jpg\")
<\/a>[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space height=”50px”]\n\t<\/div>\n<\/div>[\/vc_column][\/vc_row][vc_row][vc_column width=”1\/4″][vc_empty_space height=”100px”][vc_single_image image=”6724″ img_size=”450×600″ alignment=”center” style=”vc_box_shadow_3d” onclick=”link_image”][\/vc_column][vc_column width=”3\/4″][vc_column_text]<\/p>\nCurried lamb shoulder to our liking<\/strong><\/span><\/h5>\n <\/p>\n
Ingredients:<\/strong><\/span><\/p>\n800 g boneless lamb shoulder<\/span>
\n4\u00a0tablespoons vegetable oil<\/span>
\n2\u00a0large onions, thinly sliced<\/span>
\n2\u00a0large tomatoes, diced (eventually canned)<\/span>
\n2\u00a0tablespoons garlic<\/span>
\n1\u00a0tablespoon ginger<\/span>
\n2\u00a0teaspoons ground coriander<\/span>
\n1\u00a0teaspoon ground cumin<\/span>
\n1\/2\u00a0teaspoon ground turmeric<\/span>
\n1 teaspoon red chili powder<\/span>
\n2\u00a0teaspoons garam masala paste<\/span>
\nsalt to taste<\/span>
\n1 bunch fresh coriander\/cilantro<\/span><\/p>\n <\/p>\n
Preparation:<\/strong><\/span><\/p>\nCut the meat into 3 cm chunks.<\/span>
\nHeat the cooking oil in a heavy-bottomed pan over medium heat. When hot, add the onions. Saut\u00e9e until the onions begin to turn pale golden brown, about 8 minutes. Remove from the oil with a slotted spoon and drain on paper towels. Reserve the oil in the pan and turn off the heat.<\/span>
\nIn a food processor, pulse the onions into a smooth paste, adding a teaspoon of water if necessary to blend. Transfer to a separate container and reserve. Blend the tomatoes, garlic, ginger and the coriander\/cilantro stalks together in the food processor until you have a smooth paste. Transfer to a separate container and reserve for later use.<\/span>
\nReheat the oil left over from frying the onions over medium heat and add the dry spices, a minute later the garam masala paste and saut\u00e9e for 3 more minutes. Add the reserved onion paste and the tomato mixture and mix well.<\/span>
\nSaut\u00e9 until the oil begins to separate. This can take up to 10 minutes.<\/span>
\nAdd the lamb pieces to the mixture and stir to fully coat. Saut\u00e9e until the lamb is well browned, about 8 minutes. Add 100 ml of hot water to the pan and stir to mix well. Bring to a boil, reduce the heat to a simmer, and cover the pan. Cook until the lamb is tender. You will need to keep checking on the lamb as it cooks and adding more water if all the water dries up. Stir often to prevent burning. The dish should have a fairly thick sauce when done. Season with salt to taste. This should take roughly 45 minutes.<\/span>
\nWhen the lamb is cooked, garnish with chopped coriander\/cilantro and serve with naan or hot steamed basmati rice.<\/span>[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space height=”50px”]\n\t<\/div>\n<\/div>[\/vc_column][\/vc_row][vc_row][vc_column width=”1\/4″][vc_empty_space height=”100px”][vc_single_image image=”6369″ img_size=”450×600″ alignment=”center” style=”vc_box_shadow_3d” onclick=”link_image”][\/vc_column][vc_column width=”3\/4″][vc_column_text]<\/p>\nTuna tartar<\/strong><\/span><\/h5>\n <\/p>\n
Ingredients:<\/strong><\/span><\/p>\n350 g fresh red tuna (belly or loin)<\/span>
\n4 ripe avocados<\/span>
\n2 tbsp toasted sesame oil<\/span>
\n2 tbsp light soy sauce<\/span>
\njuice of a lemon<\/span>
\nsalt to taste<\/span>
\nhalf of a small red onion<\/span>
\nfresh red chilli<\/span>
\nchilli flakes<\/span>
\nfresh coriander<\/span>
\nwhite sesame seeds<\/span><\/p>\n <\/p>\n
Preparation:<\/strong><\/span><\/p>\nToast, in a pan, the white sesame seeds until fragrant. Let them cool down totally.
\n<\/span>Cut the avocado lengthwise, take off the kernel and skin, cut the flesh into 1 cm cubes and sprinkle with some lemon juice to prevent it from browning. Chop finely the small red onion and the red chilli, mix them it into the cubes.
\n<\/span>Cut the tuna into the same 1 cm cubes, add in the sesame oil, soy sauce, lemon juice. If you like it a bit hotter, you can add here also some red chilli. Add in all the stalks of the coriander finely chopped and some leaves as well.
\n<\/span>Place in a ring 1,5 cm of the tuna tartare and place atop of it the same amount of the avocado mix (I would not call this mix a guacamole, because it is not crushed) evenly. Decorate with coriander leaves. You can serve this dish with some baguette toasts if you wish.<\/span>[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space height=”50px”]\n\t<\/div>\n<\/div>[\/vc_column][\/vc_row][vc_row][vc_column width=”1\/3″][vc_column_text]![\"\"](\"https:\/\/www.fuleky-tokaj.hu\/eng\/wp-content\/uploads\/2021\/02\/Wines-os-Hungary-2-e1614273359552.png\")
<\/a>[\/vc_column_text][\/vc_column][vc_column width=”1\/3″][vc_column_text]![\"\"](\"https:\/\/www.fuleky-tokaj.hu\/eng\/wp-content\/uploads\/2022\/02\/umvp_logo_fekvo-300x92-1.png\")
[\/vc_column_text][\/vc_column][vc_column width=”1\/3″][vc_column_text]![\"\"](\"https:\/\/www.fuleky-tokaj.hu\/wp-content\/uploads\/2021\/02\/WiM_Baseline-inside_Gradient-e1614266304655.png\")
<\/a>[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space]\n\t<\/div>\n<\/div>[\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"[vc_row][vc_column][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text css=”.vc_custom_1645603678821{background-color: #ddce9b !important;background-position: center !important;background-repeat: no-repeat !important;background-size: cover !important;border-radius: 5px !important;}”] F\u00dcLEKY TOKAJI H\u00c1RSLEVEL\u0170 \u00daR\u00c1GYA 2019 \u2013 M\u00e1d \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] Pale yellow with some greenish hints. Beautiful barrel notes with H\u00e1rslevel\u0171 in the nose, plus ripe grapefruit, mandarin, summer flowers. Clean taste, fresh, plenty of fruit, 24 g […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":5846,"menu_order":6,"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-6016","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.fuleky-tokaj.hu\/eng\/wp-json\/wp\/v2\/pages\/6016","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=6016"}],"version-history":[{"count":12,"href":"https:\/\/www.fuleky-tokaj.hu\/eng\/wp-json\/wp\/v2\/pages\/6016\/revisions"}],"predecessor-version":[{"id":6754,"href":"https:\/\/www.fuleky-tokaj.hu\/eng\/wp-json\/wp\/v2\/pages\/6016\/revisions\/6754"}],"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=6016"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Food pairing:<\/p>\n
- \n
- my first thought: chestnut pur\u00e9e or a Mont Blanc pastry<\/li>\n
- second was everything from the Far East, spicy and hot, this wine could be a great alternative to a Traminer<\/li>\n
- or simply as an aperitif, with puff pastry canap\u00e9s<\/li>\n<\/ul>\n
(Csaba Harmath, gastronomic expert)<\/em><\/p>\n
Vineyard: Grapes come from our Vinnai vineyard in Tarcal village.<\/p>\n
- \n
- Soil:<\/em>\u00a0clayey, crumbly<\/li>\n
- Bedrock:<\/em>\u00a0rhyolitetuff<\/li>\n
- Surface:<\/em> 0,99 ha<\/li>\n
- Average age of vines: <\/em>\u00a030 years old<\/li>\n
- Density: <\/em>\u00a02700 vines\/ha<\/li>\n
- Exposition:<\/em>\u00a0East<\/li>\n<\/ul>\n
Harvest: 8th October 2019
\nBottled: 15th August 2020
\nQuantity bottled: 1275 bottles<\/p>\n<\/p>\n<\/div>\n<\/div>\n
\nALCOHOL: 14,5 %VOL
\nRESIDUAL SUGAR: 24 G\/L
\nACIDITY: 6,1 G\/L<\/div>\n<\/div>\n[\/vc_column_text][\/vc_column][vc_column width=”1\/3″][vc_column_text css_animation=”none” css=”.vc_custom_1645607532817{border-radius: 2px !important;}”]
<\/a>[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space height=”50px”]\n\t<\/div>\n<\/div>[\/vc_column][\/vc_row][vc_row][vc_column width=”1\/4″][vc_empty_space height=”100px”][vc_single_image image=”6724″ img_size=”450×600″ alignment=”center” style=”vc_box_shadow_3d” onclick=”link_image”][\/vc_column][vc_column width=”3\/4″][vc_column_text]<\/p>\nCurried lamb shoulder to our liking<\/strong><\/span><\/h5>\n
<\/p>\n
Ingredients:<\/strong><\/span><\/p>\n
800 g boneless lamb shoulder<\/span>
\n4\u00a0tablespoons vegetable oil<\/span>
\n2\u00a0large onions, thinly sliced<\/span>
\n2\u00a0large tomatoes, diced (eventually canned)<\/span>
\n2\u00a0tablespoons garlic<\/span>
\n1\u00a0tablespoon ginger<\/span>
\n2\u00a0teaspoons ground coriander<\/span>
\n1\u00a0teaspoon ground cumin<\/span>
\n1\/2\u00a0teaspoon ground turmeric<\/span>
\n1 teaspoon red chili powder<\/span>
\n2\u00a0teaspoons garam masala paste<\/span>
\nsalt to taste<\/span>
\n1 bunch fresh coriander\/cilantro<\/span><\/p>\n<\/p>\n
Preparation:<\/strong><\/span><\/p>\n
Cut the meat into 3 cm chunks.<\/span>
\nHeat the cooking oil in a heavy-bottomed pan over medium heat. When hot, add the onions. Saut\u00e9e until the onions begin to turn pale golden brown, about 8 minutes. Remove from the oil with a slotted spoon and drain on paper towels. Reserve the oil in the pan and turn off the heat.<\/span>
\nIn a food processor, pulse the onions into a smooth paste, adding a teaspoon of water if necessary to blend. Transfer to a separate container and reserve. Blend the tomatoes, garlic, ginger and the coriander\/cilantro stalks together in the food processor until you have a smooth paste. Transfer to a separate container and reserve for later use.<\/span>
\nReheat the oil left over from frying the onions over medium heat and add the dry spices, a minute later the garam masala paste and saut\u00e9e for 3 more minutes. Add the reserved onion paste and the tomato mixture and mix well.<\/span>
\nSaut\u00e9 until the oil begins to separate. This can take up to 10 minutes.<\/span>
\nAdd the lamb pieces to the mixture and stir to fully coat. Saut\u00e9e until the lamb is well browned, about 8 minutes. Add 100 ml of hot water to the pan and stir to mix well. Bring to a boil, reduce the heat to a simmer, and cover the pan. Cook until the lamb is tender. You will need to keep checking on the lamb as it cooks and adding more water if all the water dries up. Stir often to prevent burning. The dish should have a fairly thick sauce when done. Season with salt to taste. This should take roughly 45 minutes.<\/span>
\nWhen the lamb is cooked, garnish with chopped coriander\/cilantro and serve with naan or hot steamed basmati rice.<\/span>[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space height=”50px”]\n\t<\/div>\n<\/div>[\/vc_column][\/vc_row][vc_row][vc_column width=”1\/4″][vc_empty_space height=”100px”][vc_single_image image=”6369″ img_size=”450×600″ alignment=”center” style=”vc_box_shadow_3d” onclick=”link_image”][\/vc_column][vc_column width=”3\/4″][vc_column_text]<\/p>\nTuna tartar<\/strong><\/span><\/h5>\n
<\/p>\n
Ingredients:<\/strong><\/span><\/p>\n
350 g fresh red tuna (belly or loin)<\/span>
\n4 ripe avocados<\/span>
\n2 tbsp toasted sesame oil<\/span>
\n2 tbsp light soy sauce<\/span>
\njuice of a lemon<\/span>
\nsalt to taste<\/span>
\nhalf of a small red onion<\/span>
\nfresh red chilli<\/span>
\nchilli flakes<\/span>
\nfresh coriander<\/span>
\nwhite sesame seeds<\/span><\/p>\n<\/p>\n
Preparation:<\/strong><\/span><\/p>\n
Toast, in a pan, the white sesame seeds until fragrant. Let them cool down totally.
\n<\/span>Cut the avocado lengthwise, take off the kernel and skin, cut the flesh into 1 cm cubes and sprinkle with some lemon juice to prevent it from browning. Chop finely the small red onion and the red chilli, mix them it into the cubes.
\n<\/span>Cut the tuna into the same 1 cm cubes, add in the sesame oil, soy sauce, lemon juice. If you like it a bit hotter, you can add here also some red chilli. Add in all the stalks of the coriander finely chopped and some leaves as well.
\n<\/span>Place in a ring 1,5 cm of the tuna tartare and place atop of it the same amount of the avocado mix (I would not call this mix a guacamole, because it is not crushed) evenly. Decorate with coriander leaves. You can serve this dish with some baguette toasts if you wish.<\/span>[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space height=”50px”]\n\t<\/div>\n<\/div>[\/vc_column][\/vc_row][vc_row][vc_column width=”1\/3″][vc_column_text]<\/a>[\/vc_column_text][\/vc_column][vc_column width=”1\/3″][vc_column_text][\/vc_column_text][\/vc_column][vc_column width=”1\/3″][vc_column_text]<\/a>[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space]\n\t<\/div>\n<\/div>[\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"[vc_row][vc_column][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text css=”.vc_custom_1645603678821{background-color: #ddce9b !important;background-position: center !important;background-repeat: no-repeat !important;background-size: cover !important;border-radius: 5px !important;}”] F\u00dcLEKY TOKAJI H\u00c1RSLEVEL\u0170 \u00daR\u00c1GYA 2019 \u2013 M\u00e1d \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] Pale yellow with some greenish hints. Beautiful barrel notes with H\u00e1rslevel\u0171 in the nose, plus ripe grapefruit, mandarin, summer flowers. Clean taste, fresh, plenty of fruit, 24 g […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":5846,"menu_order":6,"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-6016","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.fuleky-tokaj.hu\/eng\/wp-json\/wp\/v2\/pages\/6016","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=6016"}],"version-history":[{"count":12,"href":"https:\/\/www.fuleky-tokaj.hu\/eng\/wp-json\/wp\/v2\/pages\/6016\/revisions"}],"predecessor-version":[{"id":6754,"href":"https:\/\/www.fuleky-tokaj.hu\/eng\/wp-json\/wp\/v2\/pages\/6016\/revisions\/6754"}],"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=6016"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
- Bedrock:<\/em>\u00a0rhyolitetuff<\/li>\n
- Soil:<\/em>\u00a0clayey, crumbly<\/li>\n