Patricius Late Harvest Tokaji Katinka
Appealing vanilla and caramel notes. A blend of Furmint and Harslevel grapes, those partly showing a light botrytis influence. Lightly sweet, showing dried orange, tobacco and white chocolate on a lightly spicy background. Just the right hints of complexity and elegance. Exquisite length.
Product Description
The Patricius Winery was established by the Kékessy family’s oenological vocation for the future, which derives from the past. The owners are Dezsõ Kékessy and his daughter Katinka Kékessy. The family’s ancestors both in maternal and paternal ascending line were well-known vineyard owners in the regions of the hills of Mátra and Tokaj from the 18th century. The maternal ancestors – the Okolicsányi family- had vineyards in Tokaj, Szegi and Szõlõske. Besides they held important offices as public servants (deputy – lieutenant, Member of Parliament). The winery is a rebuilt wine-press house in the vineyard Várhegy. The building was owned by the Jesuits and various aristocratic families as Wolkenstein and Falkenstein, and the counts Széchenyi – Falkenstein, Rákóczi and Hohenlohe. It was used as a simple press – house, however, it already appears in the Tokaj – Hegyalja Album in 1867. The characteristics of this old building have been preserved while it is integrated in a modern winery.
Elegance, freshness, harmony and balance of the flavors are the main qualities. Medium-bodied sweet wine with notes of vanilla and caramel. Lightly sweet showing flavours of orange and white chocolate on a lightly spiced background.
Grower: Patricius
Grape Variety: Furmint / Hárslevelu
Style: Fresh and Spicy
Country: Hungary
Appellation: Tokaj
Vintage: 2012/13
Closure: CORK
Alcohol: 13% ABV
Bottle Size: 37.5cl
Orange and Pumpkin Cream Soup
Cooking Time: 00 hrs 54 mins (approx.)
Number of Servings: 2
INGREDIENTS
1kg Pumpkin
Juice of 1 orange
1 Leek
100 milliliters cream
1 cube of organic vegetable bouillon
A pinch of freshly ground nutmeg
Salt and freshly ground pepper
Garnish //
Roughly chopped roasted chestnuts
1. Wash the pumpkin, peel, and then cut into 2–3 cm squares.
2. Next, place the pumpkin in a pot of water just covering it, add the bouillon, and bring to boil.
3. In the meantime, wash then slice the leek into circles, sauté in a hot pan with olive oil, then add to the cooking pumpkin.
4. After one half hour, remove from heat, pour off and save half of the cooking liquid, then purée in the pot with a hand blender.
5. Add the juiced orange, cream, pinch of nutmeg, salt, and pepper, and then pour from the remainder of the cooking liquid to achieve the desired consistency.
6. Serve with the chopped chestnuts.
£14.99 £12.99
Out of stock
Notify me when the item is back in stock.
Featured Products
-
Las Olas Malbec
£83.94£71.94 -
La Posta Vineyard Blend Malbec
£83.94£71.94 -
Snapper Rock Pinot Noir
£89.94£77.94 -
Snapper Rock Sauvignon Blanc
£77.94£65.94 -
Greywacke Sauvignon Blanc
£119.94£107.94
