* Winelovers 2022: Gold Medal & Third best dry white wine in Hungary<\/em><\/strong><\/p>\n <\/p>\n<\/div>\n Food-wine pairing:<\/p>\n (Csaba Harmath, gastronomic expert)<\/em><\/p>\n <\/p>\n Vineyard: Grapes come from our Mesterv\u00f6lgy vineyard in Tarcal village.<\/p>\n Soil: <\/em>clay with loess<\/p>\n Bedrock: <\/em>rhyolite tuff<\/p>\n Surface<\/em>: 0,25 ha<\/p>\n Planted:<\/em> 1990s<\/p>\n Density:<\/em> 3500 vines\/ha<\/p>\n Exposition:<\/em> South-South West<\/p>\n Harvest: 26th<\/sup> September 2018<\/p>\n Bottled: 20th<\/sup> September 2019<\/p>\n Bottled quantity: 1555 bottles & 60 magnums<\/p>\n <\/p>\n ALCOHOL: 14 %VOL [\/vc_column_text][\/vc_column][vc_column width=”1\/3″][vc_column_text css_animation=”none” css=”.vc_custom_1645610428104{border-radius: 2px !important;}”] [\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space height=”50px”] <\/p>\n Ingredients:<\/strong> <\/p>\n Preparation:<\/strong> [vc_row][vc_column][vc_column_text css=”.vc_custom_1645613574468{background-color: #ddce9b !important;background-position: center !important;background-repeat: no-repeat !important;background-size: cover !important;border-radius: 5px !important;}”] F\u00dcLEKY TOKAJI FURMINT MESTERV\u00d6LGY 2018 [\/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][vc_column_text] * Winelovers 2022: Gold Medal & Third best dry white wine in Hungary The elegance of the nose carries through into the mouth where the refined acids are perfectly ripe yet […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":5846,"menu_order":8,"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-6033","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.fuleky-tokaj.hu\/eng\/wp-json\/wp\/v2\/pages\/6033","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=6033"}],"version-history":[{"count":13,"href":"https:\/\/www.fuleky-tokaj.hu\/eng\/wp-json\/wp\/v2\/pages\/6033\/revisions"}],"predecessor-version":[{"id":6833,"href":"https:\/\/www.fuleky-tokaj.hu\/eng\/wp-json\/wp\/v2\/pages\/6033\/revisions\/6833"}],"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=6033"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}\u2193\u00a0Download Technical Sheet<\/a><\/h6>\n
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\nRESIDUAL SUGAR: 6,1 G\/L
\nACIDITY: 7,6 G\/L<\/p>\n<\/div>\n<\/div>\n![\"\"](\"https:\/\/www.fuleky-tokaj.hu\/eng\/wp-content\/uploads\/2020\/10\/Fuleky-Tokaj-Furmint-Mestervolgy-2018-scaled-1.jpg\")
<\/a>[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space height=”50px”]Mature cheses: Manchego, Compt\u00e9 AOP, 24 month Parmesan <\/strong><\/h5>\n
Spaghetti with tuna and cherry tomatoes
\n(Spaghetti al tonno e pomodorini)<\/strong><\/h5>\n
\n200 g canned tuna in olive oil (as good quality as possible)
\n2 cloves garlic
\nextra virgin olive oil
\n80 g parmesan
\n1 piece parmesan rind
\n400 g full ripe cherry tomatoes
\nsmall bunch fresh basil
\n250 g fresh or dry spaghetti
\nsalt
\nfreshly ground black pepper
\nchilli flakes to taste
\n1 lemon<\/p>\n
\nPut a large amount of water to boil with some salt.
\nStrain the canned tuna but reserve the oil and juice of them. Cut slices of the garlic, cut in half the cherry tomatoes, most of them lengthwise, but a third crosswise. (Those cut in their length will keep more their shapes, while the others will form the sauce.) Take off the leaves of the basil, reserve nicer tips for service, chop finely the stalks, leave the leaves whole. With a vegetable peeler make some parmesan shavings for the decoration and grate the rest.
\nIn a pan, heat some olive oil, add the garlics and after 30 seconds the basil stalks and the tuna, crushed into chunks, as well as some chilli flakes if you like it. Heat this up and add in the cherry tomatoes. Season with salt, pepper and add the parmesan rind if you have. Cook the sauce maximum 10 minutes.
\nWhen the water boils start cooking your spaghettis. Once al dente strain, but reserve some of the cooking water to loosen the sauce.
\nPut the pasta into the sauce, toss well, add in the normal basil leaves and the parmesan. If it absorbs the sauce too quickly, use the reserved cooking water. Toss it all together and you are ready to serve.
\nServe it in a deep pasta or soup dish, decorate with some basil tips and parmesan shavings. Drizzle some very good olive oil on the top.[\/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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