Romance in a restaurant

Is it so difficult?

To find a wine that goes well with your food? It shouldn’t be, but far too many times something goes wrong. There might be nothing wrong with the main component like the meat, fish or vegetarian option of your dish, but it is often the side dishes that give us troubles.

Imagine that you have cooked a nice dinner for you and your partner and it’s time to get the wine. You put some thought into your wine selection or perhaps you are mainly thinking about the color (white or red). You open the bottle, you try the wine with the food and think “Oh no, this was certainly not a good choice. But it was quite expensive! We shouldn’t waste it, we still need to drink the whole bottle.”

Or imagine this: you are at a restaurant to celebrate a good friend, a bottle is picked and it arrives to the table and it just doesn’t taste good to your food. At all. You cannot send it back, because you bought the bottle and there is nothing wrong with it.

I don’t know if this has happened to you, but it has certainly happened to me. I have always had a burning interest in wine, with family and friends getting annoyed at my careful choosing at restaurants and in stores. I had an urge to know more in order to avoid picking the wrong wines. I was constantly looking for the better choice for my food. Finally, one day I decided to do something about it. I decided to become a sommelier and have more than my own experience behind my wine choices. I decided to create a brand and a collection of wines that would help people to pair their food with wine. A brand that would be simple, honest, and only include wines I would drink myself. Finally, they would all naturally be responsibly produced, so not harmful to nature, nor to you. That is why I only work with small, dedicated winemakers, who exclusively use natural methods and produce handcrafted, quality wines, rather than quantity.

To conclude, we at Hungry Wines hope to help you just a little bit on the way, to avoid the pitfalls of food and wine pairing.

More posts coming soon.

  • What about a seafood risotto with some crisp white wine?

    Now when it’s warmer outside, don’t you think it is just delicious with fresh fish, asparagus and white wine?

    With asparagus I recommend a dry Furmint, Riesling or Sylvaner with a good acidity, as the acidity in the asparagus quite easily “kills” red wine.

    For fish we often want lemon, and here it can also be difficult to match red wine, or wine in general. I recommend a crispy white; a nice Sancerre from Loire (grape Sauvignon Blanc), a dry Riesling, or our favourite  naturally; Furmint from 2016.

    We have just made our own seafood risotto with fresh green asparagus and paired it with Furmint 2016 och Furmint Zephyr, it was a real treat I can tell you!

    Check out the recipe here.

    Bon apetit!

    Lovisa

  • When was the last time you tried something from Tokaj?

    During holidays we were very happy to receive our first reviews from the wine journalist and editor in chief Anders Melldén, here comes the first:

    “When was the last time you had something from Tokaj? The Golden Cuvée with last summer’s raspberries – yes please!”

  • Furmint, what the grape?

    Many of you are probably wondering – what kind of grape is furmint? 

    I didn’t know much about it myself before I travelled to Tokaj, the region where the grape has its capital seat in Hungary, and where it is a key ingredient in the world-famous sweet wine Aszú – that Louis XV called “the Wine of Kings, and The King of Wines” historically.

    Furmint has hundreds of years of tradition in Tokaj, however, in the past 15 years the grape has been rediscovered and spreading all over Hungary. In 2016 it was planted in 20 wine regions out of 22.

    landscape_tokajI often get the question which grape it is similar to, and I don’t believe there is an easy, straight answer. However, experts say it has the structure of Chardonnay, the fruitness of Chenin Blanc and the acidity of Riesling..

    Matt Walls, british wine consultant and writer; “it’s got everything you could desire in a grape, being a rare combination of powerful aromatics, minerality, richness and body. It deserves to be held in the same esteem as better known varieties such as Pinot Gris, Chenin Blanc and Grüner Veltliner. So if you haven’t discovered it yet – start drinking Furmint.

    You can read his full article here: http://www.timatkin.com/articles?511

    Matt also believes it is one of the most versatile white grapes on the planet, great for everything from sparkling wine to complex dry whites, to sweet wines with great longevity (often blended with Hársleveü and Yellow Muscat) thanks to its high acidity and sugar content.

    Sweet Tokaji wine was extremely popular at the time of the Austro-Hungarian Empire (1867-1918), when Furmint increased its grown area significantly. The variety can still be found in the empire’s former lands, for instance in Austria, Slovakia and Slovenia.

    The dry furmint wines can have great complexity and concentration, and as the grape adapts well to its surroundings, it  expresses the terroir beautifully. In the mouth it has a delicate fruity character of peer and quince, some exotic spices like clove, white flowers and of course minerality if the soil is rich in minerals. As it ages, Furmint wine takes gold, copper and amber-like colors and nutty, spicy flavors. Sweeter styles are rich and luscious, with complex apricot, marzipan and black-tea flavors backed by aromas of brown spices and honey.

    Apparently 2011 and 2015 were exceptionally gorgeous, harmonious vintages, and now we are about to find out if 2016 turned out as good!

    Synonyms include: Mosler, Sipon (Slovenia), Moslovac (Serbia), Zapfner, Posip (Croatia).

    Food pairings:

    Dry, unoaked younger wines: Chicken, fresh, herbal dishes, mozzarella and parma ham salad (possibly also with figs)

    Oaked, matured furmints – Buttery dishes, duck and roasted pork, smoked ham and cheese

    Sweet wines – A traditional suggestion is the Hungarian fruit cake but the truth is most sweet desserts are delicious pairings, not to forget strong blue/green cheese like roquefort is a dream match!

    We naturally suggest you to try our own special treat to your favourite dessert; The Golden Cuvée – it has yet never disappointed.

    Traditional Sliced Honey Glazed Ham

     

  • Skaldjursrisotto & Furmint

    Ingredients

    2-3 st schalottenlökar

    1-2 st vitlöksklyfta(or)

    100 gram sparris, grön

    2 msk rapsolja

    4 dl arborioris

    2 dl vitt vin

    3 msk skaldjursfond + 7 dl vatten (alternativt ca 1l skaldjurs/hönsbuljong)

    2 dl parmesanost

    400 gram räkor och blandade skaldjur (ex. musslor, crabsticks, kräftor)

    nymalen svartpeppar och salt

    salladsblad/örter till garnering

    Information

    1h

    4 persons

    Tips till Furmint 2016

    • Lite citron över skaldjuren i denna rätt fungerar fint till ett vin med hög syra som Furmint 2016.
    • Furmint 2016 är torrt och krispigt och passar därför även riktigt bra till vita fiskrätter med citron och primörer.
    • Eller bara njutas som det är med lite oliver!
    • Undvik rätter med sötma, då vinet lätt kan smaka lite surt.

    Read more Skaldjursrisotto & Furmint