* Winelovers 2023: Silver Medal<\/em><\/strong><\/p>\n <\/p>\n Pale straw yellow in colour. High level of purity in the nose, elegant restraint with citruses, minerality and delicious green summer apple. The sip brings the elegance of the nose. Its sophisticated acids are perfectly ripe yet still bursting with life. Outstanding balance, harmony, finesse, complexity, elegance and minerality define this wine. A beautiful imprint of the year where ripe grapes were transformed into refined wine with excellent structure. Food-wine pairing:<\/p>\n (Csaba Harmath, gastronomic expert)<\/em><\/p>\n <\/p>\n Vineyard:<\/p>\n Grapes come from our Mesterv\u00f6lgy vineyard in Tarcal village.<\/p>\n Soil: <\/em>clay with loess<\/p>\n Bedrock: <\/em>andesite<\/p>\n Surface<\/em>: 0,25 ha<\/p>\n Planted:<\/em> 1990<\/p>\n Density:<\/em> 3500 vines\/ha<\/p>\n Exposition:<\/em> South-South West<\/p>\n Harvest:<\/em> 5th<\/sup> October 2019<\/p>\n Bottled:<\/em> 15th August 2020<\/p>\n <\/p>\n Number of bottles produced: 744 bottles<\/p>\n <\/p>\n ALCOHOL: 13,5 %VOL [\/vc_column_text][\/vc_column][vc_column width=”1\/3″][vc_column_text css_animation=”none” css=”.vc_custom_1678194284701{border-radius: 2px !important;}”] <\/p>\n Ingredients:<\/strong><\/p>\n 1 kg Desir\u00e9e potatoes <\/p>\n Preparation:<\/strong><\/p>\n Preheat the oven to 155 \u00b0C fan. Rub the medium sized gratin dish all over with the cut garlic, then butter it equally. [vc_row][vc_column][vc_column_text css=”.vc_custom_1678194216396{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 2019 [\/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 2023: Silver Medal Pale straw yellow in colour. High level of purity in the nose, elegant restraint with citruses, minerality and delicious green summer apple. The sip brings the […]<\/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-6642","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.fuleky-tokaj.hu\/eng\/wp-json\/wp\/v2\/pages\/6642","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=6642"}],"version-history":[{"count":8,"href":"https:\/\/www.fuleky-tokaj.hu\/eng\/wp-json\/wp\/v2\/pages\/6642\/revisions"}],"predecessor-version":[{"id":6829,"href":"https:\/\/www.fuleky-tokaj.hu\/eng\/wp-json\/wp\/v2\/pages\/6642\/revisions\/6829"}],"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=6642"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nRecommended serving temperature: 8-10 \u00b0C.<\/p>\n<\/div>\n<\/div>\n<\/h6>\n
\n
\nRESIDUAL SUGAR: 4,9 G\/L
\nACIDITY: 5,7 G\/L<\/p>\n<\/div>\n<\/div>\n![\"\"](\"https:\/\/www.fuleky-tokaj.hu\/eng\/wp-content\/uploads\/2023\/03\/Fuleky-Tokaji-Furmint-Mestervolgy-2019-scaled.jpg\")
<\/a>[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space height=”50px”]Gratin potatoes, rest of the Sunday roast<\/strong><\/h5>\n
\n300 ml full fat milk
\n300 ml double cream
\n1\u00a0garlic clove, peeled and halved
\n2\u00a0sprigs of fresh thyme, plus extra for sprinkling
\npinch of freshly grated nutmeg
\n50 g parmesan freshly grated<\/p>\n
\nPeel and slice the potatoes with a mandoline to 1 mm width. Lay the slices on a clean tea towel and pat dry. Keep them covered with the tea towel while you prepare the rest of the ingredients.
\nPour the milk and cream into a saucepan. Add the garlic, thyme and shallot (if using). Slowly heat the milk and, just as it is about to reach boiling point and you see bubbles appearing around the edge of the pan, remove it from the heat. Strain the liquid into a large jug, sprinkle in the nutmeg and keep warm.
\nMake a layor of the potato slices in the dish, slightly overlapping the slices and sprinkling with a little salt, freshly ground pepper and a bit of parmesan between each layer. Try to be neat with the layers, so later your cuts will be nicer. Pour a ladle on each layers of the creamy mix.
\nRepeat the layering until you use all your potato slices, finish with the cream and the parmesan and sprinkle with some fresh thyme leaves.
\nLet it cooked for 1,5-2 hours slowly, once it gets nicely coloured, take it off the oven, wait one hour before slicing.
\nServe with any roast or any meats, We did this time with the rests of a Sunday roast beef.[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space height=”50px”]<\/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]