Patricius Tokaji Furmint Dry
And now for something completely different; this is a distinctive, dry take on Hungary's normally sweet Tokaji grape, Furmint. Showing stewed pears on the bouquet, the super ripe fresh pear fruitiness of the palate is tempered by spicy, clovey characters and leavened by the grape’s natural fresh acidity.
Our Normal RRP: £12.99 now £10.99
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.
A crisp minerality and the fruitiness of the grapes determine its essential character. Fresh and light white with walnut, almond and mint aromas and flavours with hints of honey. Complex with a long finish. A nice body and a long taste on the palate give the wine a lasting quality.
Grower: Patricius
Grape Variety: Furmint
Style: Fresh and Dry
Country: Hungary
Appellation: Tokaj
Vintage: 2018/19
Closure: STELVIN
Alcohol: 12.5% ABV
Bottle Size: 75cl
Wild Garlic Choux Pastries with Salmon Cream
Cooking Time: 00 hrs 54 mins (approx.)
Number of Servings: 15-20
INGREDIENTS
For the dough //
100ml water
50ml oil
1 pinch of salt
3 whole eggs
5 leaves of wild garlic chopped finely
800g flour
For the Salmon cream //
150g salmon fillets
100g plain cream cheese
1 tsp mustard
4-5 capers chopped
1 dspn shallots or red onion chopped very finely
1 dspn chopped chives
1 dspn capers chopped
a dash of fresh lemon juice
salt, rose pepper
1. Bring the water to the boil with the salt and oil.
2. When boiling vigorously stir in the flour and continue stirring briskly for 1-2 minutes, then take off the heat, allow to cool a little and add the eggs one at a time, stirring continuously.
3. Mix well and then add the chopped wild garlic.
4. Using a star-tip pastry bag press walnut-sized roses onto the floured buttered dish or baking paper.
5. Bake in hot preheated oven (at least 200°C) with a dish of water in the bottom of the oven to create steam.
6. Cook until they have grown to 2-3 times their original size and are golden brown (around 15 mins).
Preparation for salmon cream //
1. Cut the salmon into very small pieces and mix thoroughly with the other ingredients. Leave to mature in the fridge.
2. Cut the cooled pastries in half with a serrated knife and fill with the cream.
£77.94 £65.94
5 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
