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.

  • Hungry Wines Gulasch

    Ingredients

    800g högrev eller grytbitar av nötkött

    3 vitlöksklyftor

    3 gula lökar

    3 selleristjälkar

    1 zucchini

    4 röda paprikor

    1 förpackning krossade tomater

    1 dl tomatpuré

    2 tsk brödkummin

    3 msk paprikapulver

    3 lagerblad

    1 dl rött vin (t.ex. Hungry Wines Kadarka)

    5dl kött- eller grönsaksbuljong

    Rapsolja att steka i

    salt & peppar

    6 potatisar (valfritt)

    Gräddfil och färsk persilja till servering.

    Information

    90min

    6 persons

    Tips till grytan

    • Du kan välja att skippa potatis i grytan och servera den med exempelvis råris eller bulgur istället
    • Addera finhackad röd chili till kryddorna om du vill ha kryddhetta
    • Ett lagrat, smakrikt vitt vin med lite ålder blir supergott till gulasch, exempelvis Furmint Barrique 2011 med sina eleganta ektoner, nötinslag och utvecklade fruktaromer.
    • Ett rött smakrikt som inte är för strävt eller tungt rekommenderas till soppa med delikata ingredienser som i gulasch. Hungry Wines Kadarka 2015 med sin kryddighet passar perfekt, inte minst till paprikan i grytan.

    Read more Hungry Wines Gulasch

  • Hungry Wines magiska Pavlova tårta

    Ingredienser till Pavlova

    Marängbotten:

    4 äggvitor

    0,5 krm salt

    2,5 dl socker

    1 msk maizena/majsstärkelse

    2 tsk vaniljsocker

    1 tsk vitvinsvinäger

    smör till att smörja formen

    Fyllning/Topping:

    2,5 dl vispgrädde

    1 dl lemon curd

    500g säsongsenliga bär t.ex. jordgubbar, hallon och blåbär

    Extra topping: halva pistagenötter / rostade mandelflarn

    Information

    1-3h

    1 tårta/8 personer

    Varför dessertvin? Tips

    • The Golden Cuvée är ett balanserat, sött efterrättsvin som smakar magnifikt till de allra flesta söta efterrätter.
    • Vinets höga syra balanserar upp sötman och gör att det passar fint till syrliga efterrätter som rabarberpaj, glass med blåbär, crème fraîche..
    • Prova vinet till blåmögelost; det är en ost som är svår att matcha till torra viner men det pikanta i osten gifter sig perfekt med det söta vinet och blåmögelsmaken rundas av, samtidigt som vinet känns mindre sött.
    • The Golden Cuvée är även en god match till gåslever och riktigt kryddig asiatisk mat, vars hetta minskar av det söta vinet.

    Read more Hungry Wines magiska Pavlova tårta

  • 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!”