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.
\nRecommended serving temperature: 8-10 \u00b0C.<\/p>\n
<\/p>\n<\/div>\n
Food-wine pairing:<\/p>\n
- \n
- again a good choice for an aperitif for foie gras (freshly pan seared or a p\u00e2t\u00e9) on butter toasted brioche<\/li>\n
- cured or dried meats<\/li>\n
- 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<\/li>\n
- mature goat or sheep cheeses<\/li>\n
- calf or lamb sweetbread, saut\u00e9ed in butter or fried, served with a kombu-based sauce<\/li>\n
- cream desserts in a glass, tiramis\u00f9<\/li>\n<\/ul>\n
(Csaba Harmath, gastronomic expert)<\/em><\/p>\n
<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
ALCOHOL: 13,5 %VOL
\nRESIDUAL SUGAR: 63 G\/L
\nACIDITY: 6,18 G\/L<\/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_1645615038903{border-radius: 2px !important;}”]
![\"\"](\"https:\/\/www.fuleky-tokaj.hu\/eng\/wp-content\/uploads\/2020\/01\/Fulop-Kesoi-2014-hun.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=”60px”][vc_single_image image=”6708″ img_size=”450X600″ alignment=”center” style=”vc_box_shadow_3d” onclick=”link_image”][\/vc_column][vc_column width=”3\/4″][vc_column_text]<\/p>\nPan seared calf’s liver, „F\u00fcl\u00f6p” sauce<\/strong><\/span><\/h5>\n
Ingredients:<\/strong><\/span><\/p>\n
1 kg calf\u2019s liver
\n<\/span>3 big sweet onions
\n<\/span>olive oil
\n<\/span>100 ml F\u00fcl\u00f6p Late Harvest
\n<\/span>75 g unsalted butter
\n<\/span>\u00bd bunch fresh parsley
\n<\/span>sea salt and freshly ground black pepper<\/span><\/p>\nPreparation:<\/strong><\/span><\/p>\n
Let\u2019s cut nice 1 cm thick slices of the calf\u2019s liver by your butcher. Take off the outside thin skin as well.
\n<\/span>Heat in a heavy pan on medium heat a bit of olive oil. Add in the finely sliced onions and saut\u00e9e them slowly until golden brown. Take them off and reserve.
\n<\/span>Put the heat up and add some mor eolive oil. When the pan is hot again, saut\u00e9e 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.
\n<\/span>Serve the sliced meat with the sauce and with a potato pur\u00e9e 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\u2019s a matter of your personal taste.<\/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=”140px”][vc_single_image image=”6703″ 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>\nEton mess<\/strong><\/h5>\n
Ingredients:<\/strong><\/span><\/p>\n
300 g frozen raspberry<\/span>
\n125 g fresh raspberry<\/span>
\n350 ml milk (full fat)<\/span>
\n165 g sugar<\/span>
\n1 vanilla pod<\/span>
\n20 g cornflour (cornstarch)<\/span>
\n1 untreated lemon<\/span>
\n50 ml F\u00fcl\u00f6p Late Harvest wine<\/span>
\n150 ml whipping cream<\/span>
\n3 farm eggs<\/span>
\n150 g lady fingers<\/span>
\n75 g unsalted butter<\/span><\/p>\n<\/p>\n
Preparation:<\/strong><\/span><\/p>\n
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.<\/span>
\nHeat 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.<\/span>
\nDefrost 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.<\/span>
\nWhip the cream with the remaining sugar until it becomes not too stiff and firm.<\/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_text css=”.vc_custom_1678193904289{background-color: #ddce9b !important;background-position: center !important;background-repeat: no-repeat !important;background-size: cover !important;border-radius: 5px !important;}”] F\u00dcL\u00d6P the PHENOMENON Late Harvest Tokaji 2019 [\/vc_column_text][vc_column_text] (375 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] 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 […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":5846,"menu_order":11,"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-6635","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.fuleky-tokaj.hu\/eng\/wp-json\/wp\/v2\/pages\/6635","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=6635"}],"version-history":[{"count":8,"href":"https:\/\/www.fuleky-tokaj.hu\/eng\/wp-json\/wp\/v2\/pages\/6635\/revisions"}],"predecessor-version":[{"id":6750,"href":"https:\/\/www.fuleky-tokaj.hu\/eng\/wp-json\/wp\/v2\/pages\/6635\/revisions\/6750"}],"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=6635"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}