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Category Archives: Tokaj aszú
Furmint Forever
Posted by Gábor Bánfalvi on 31 January, 2017 in Drink ,Events ,Explore ,

February in Hungary is long, grey, cold, wet, and gloomy. But for the past eight years at least we’ve had furmint to look forward to in February! Furmint Február (“Furmint February”) is a series of events, including a grand tasting in Budapest, dedicated to promoting this grape varietal which is so important in Hungary. This year the festivities are going international, with the debut of International Furmint Day on February 1st. If it was up to me, I’d make furmint the most widely planted white grape in Hungary. It’s already the signature grape in Tokaj and Somló (along with juhfark and olaszrizling in Somló). Sporadically (but increasingly) you can find some great furmints in Northern Balaton and Eger. I’m hoping to see much more of that all over the country because this grape—if done right—could be Hungary’s flagship wine. There’s no other grape that can make such complex sweet wines, consistently delicious easy-drinking dry wines, and full-bodied single vineyard terroir-driven wines.

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Seven Hungarian Food and Wine Resolutions for 2017
Posted by Carolyn Bánfalvi on 04 January, 2017 in Cook ,Drink ,Eat ,Explore ,

As you might have suspected, at Taste Hungary we’re not big fans of New Year’s resolutions that focus on what we will not eat. We prefer to turn it around and focus on what we will do, rather than what we won’t do. So in 2017 I resolve to do more—more things which will expand my palate, bring joy, teach me something, and help me dig deeper into my favorite topics—Hungarian food, Hungarian wine, and travel.

I spend a lot of time thinking about Hungarian food and wine, talking about it, cooking it, eating and eating it, and writing about it. There is still so much to learn, and so much to appreciate (I’m only reminded how amazing it is that foie gras and Tokaji aszú are pretty much standard fare at any Budapest restaurant when I leave Hungary). So I’ve made some resolutions that will help me (and you!) to further appreciate and discover the rich cuisine and wine of Hungary.

If you are unfamiliar to Hungarian cuisine, I give you one more resolution to start with—make this the year that you dive in and get to know it! Start with George Láng’s Cuisine of Hungary (which is out of print, but many used copies are available), which will also introduce you to Hungary’s fascinating culinary history. Culinaria Hungary, which is full of beautiful photographs as well as recipes, is also a great place to get inspired. You’ll thank yourself at the end of the year after you master dishes like paprikás csirke, lecsó, töltött paprika (stuffed peppers), gulyás, and szilvás gombóc (plum dumplings)!

Here is what I resolve to do more of in 2017. Will you join?

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2016—Our Year in Wine Memories
Posted by Carolyn Bánfalvi on 22 December, 2016 in Drink ,Explore ,

As we were recounting our best food memories of 2016, naturally many of them involved wine. At The Tasting Table and through our tours (and tour research) we taste a lot of wine, regularly meet winemakers, and visit the beautiful places where these wines come from. We are in love with the astonishing range of wine in Hungary, and take whatever chance we get to delve deeper into it, taste something new, and visit a new cellar. We asked some of our tour guides to recount their year in wine and share the best things they’ve drunk in 2016. While we all travel frequently outside of Hungary (often to other wine regions of the world), this year it so happened that all of our best wine memories took place in Hungary, with the exception of one from Austria from our Vienna-based wine guide (we’ve shared the addresses here so you can try them for yourselves). With nearly two dozen wine regions in this small country, and so many top-quality wines to discover, it is no wonder that we are so enamored with our own wine. We also were not surprised that there was one particular bottle of wine (which several of us tasted together) that was named as the highlight of the year by several of us. We hope that you have also experienced some great wine and wine travel in 2016.

Here are some of the best wine experiences that Taste Hungary guides have had in 2016. We’re already looking forward to what will come in 2017!

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The Eater’s (and Drinker’s) Guide to Hungaricums (Part 1)
Posted by Anna J. Kutor on 09 December, 2016 in 100 Essentials ,Drink ,Eat ,

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You’ve seen shop signs and restaurants touting Hungaricums all around Budapest … but what exactly is a Hungaricum (and can you eat one)? Hungary is proud of the many inventions which its citizens have given to the world (in case you haven’t heard, Hungarian are the brains behind inventions including the Rubik’s Cube, the ballpoint pen, vitamin C, and the hydrogen bomb). They are proud (and fiercely protective) of their natural treasures, outstanding achievements, and matchless flavors and culinary products. In order to shield and preserve these uniquely Hungarian products on a local and international scale, many are protected under the term Hungaricum. The Hungaricum Act was established in 2012 and includes quintessential local products such as Herend porcelain, Matyo folk art, Hungarian grey cattle, and the Hungarian cimbalom. Check out the complete list of Hungaricums (pdf file).

We are not the only ones who think that some of the Hungary’s best assets are edible (or drinkable)—out of the 60 Hungarian treasures which have been declared as Hungaricums, 25 are foods, drinks, ingredients, or dishes. The culinary component of the Hungaricum collection shows off the best of what Hungary has to offer—craftsmanship, distinctive flavors, and a time-honored heritage. Below, we highlight the edible (and drinkable) Hungaricums which display the pure essence of Hungary.

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The 1956 Tokaj Aszú: A Wine With A Long Finish
Posted by Gábor Bánfalvi on 14 November, 2016 in 100 Essentials ,Drink ,Explore ,Shop ,

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The 1956 vintage was a good one in Tokaj. But 1956 didn’t go down in the history books because of the great quality of botrytis in Tokaj that year, rather because of the revolution that began 60 years ago on October 23rd. On a warm fall day, a revolution against Soviet rule in Hungary broke out. The streets in Budapest, and other cities, filled with people who were fed up with the Rákosi regime. The oversized statue of Stalin (which sat next to Budapest’s City Park) was pulled down by the protesters on the first day. Shots were fired at the National Radio building on Bródy Sándor street, just next to The Tasting Table. After a few glorious and violent days, the revolution ended up turning into a war of freedom against the Soviet empire. Russian tanks, barricades, freedom fighters, and Russian soldiers filled the streets of Budapest. In some neighborhoods, battles raged from building to building. It was a war we could not win. The wounds from the siege of Budapest in World War Two had still not healed, and now there were more bullet holes in facades across the city. The war was lost in a few weeks, and Hungary remained part of the Communist block for the next three and a half decades. Hundreds of thousands left the country, prisons were filled with the revolutionaries, and a new communist leader called Kádár was named.

During that fall, despite the Russian tanks and soldiers, grapes still had to be picked and wine still had to be made. As the revolution raged, aszú berries were being harvested and wine was fermenting in the caves of Tokaj. In the fall of 1956, due to the long fall, there were lots of aszú berries and a good amount of wine was made. After it was bottled a few years later, most of it was soon drunk by Russian officials coming to check on Kádár or by good comrades from the Hungarian Communist party. But not all of the 1956 batch was imbibed. Somehow a few hundred bottles survived in a remote corner of the state cellar until the fall of the communist regime in 1989. Perhaps when the communist leaders visited the state-owned cellar for a tasting, the winemakers were afraid of serving the ‘56 vintage and served a ‘55 or ‘57 instead. Even the number 56 was a taboo for almost four decades. I remember a scene I once saw in a movie when the number 56 was even skipped when the presenter announced the winning lottery numbers of the week. After Communism was finished, the remaining bottles of ’56 aszú, along with other vintages, were sold to private investors.

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