Royal Tokaji Essencia
Oh. My. God. Those are the three words you will utter as this ultra-gloopy nectar seems to stick itself to the sides of your glass. It has a sensational bouquet that is so pure and visceral with orange liqueur, white flowers, passion fruit, marmalade, quince jus and apricots, then in the background – warm gingerbread! The palate is bold, viscous, thick and syrupy, struck through with razor-sharp acidity that makes this super-rare Essencia the real deal.
Product Description
Royal Tokaji was founded in 1989 by well-known author Hugh Johnson and a small group of investors, who were inspired after the fall of Communism to restore and preserve Hungary’s precious wine legacy. Royal Tokaji’s ensuing success can largely be contributed to its unique combination of first and second growth vineyards, including one of Hungary’s two great first growths: Mézes Mály. The winery produces several exceptional wines, including four single-vineyard Aszú wines. Its Aszú wines are crafted using traditional gönci casks and aged in the winery’s 13th-century underground cellars. Richness with vibrant acidity is the hallmark of all the Royal Tokaji wines. Situated along the southern slopes of the Zemplén Mountains, Tokaj is characterized by late springs and short growing seasons. The average temperatures are generally cool, with long, sunny summers and dry autumns. Tokaj’s soil is largely clay or loess with a volcanic substratum; vines are approximately 20 years old. The meeting of the Tisza and Bodrog rivers in Tokaj creates a mist similar to that of the fog in Sauternes. The mist encourages “botrytis cinerea,” or “noble rot,” which dries and shrivels the Furmint, Hárslevelü and Muscat grape varieties that comprise Tokaji wines, and concentrates the sugars. Grapes that are infected with botrytis are commonly referred to by the Hungarian term aszú. Royal Tokaji owns a unique combination of first and second growth vineyards that have always been privately owned, including one of the two great first growths: Mézes Mály. At one time, first growth vineyards Betsek, Szt. Tamás and Nyulászó were owned by Prince Rakoczi I. His vineyards were sold in the late 1660s to save the prince, who was involved in a conspiracy that would have otherwise cost him his life. His son, Prince Rakoczi II, was able to buy back the prized land in the 1700s. Three centuries later, these vineyards continue to be highly valued.
Ultra rich and ripe. Deep gold colour with a hint of amber and a very thick texture. Complex fruitiness on the bouquet, very rich and complex on the palate with hints of green tea and lots of figs and dates. Rich and complex on the palate with a creamy structure. Taste of candied orange peel with dried red berries and a long-lasting, fresh on the finish with very good acidity.
Chocolate Crumb Pudding with a Dark Chocolate Centre and White Chocolate Sauce
Cooking Time: 00 hrs 30 mins (approx.)
Number of Servings: 4
INGREDIENTS
For the chocolate crumb pudding //
50g/2oz good-quality dark chocolate, broken into 8 pieces, plus 8 extra squares of chocolate, to serve
75g/3oz butter or margarine, plus extra for greasing
75g/3oz caster sugar
1 large free-range egg, separated
1 tsp vanilla extract
110g/4oz fresh white breadcrumbs
50g/2oz self-raising flour
4-5 tbsp milk
For the white chocolate sauce //
110g/4oz good-quality white chocolate, broken into pieces
142ml/5fl oz double cream
1. Grease four ramekins with butter. Set aside.
2. For the chocolate crumb puddings, bring a little water to the boil in a pan, then reduce the heat until the water is simmering.
3. Suspend a heatproof bowl over the water. Do not allow the base of the bowl to touch the water.
4. Add the 50g/2oz of chocolate and stir until melted.
5. Remove from the heat and set aside to cool slightly.
6. In a separate bowl, cream together the butter (or margarine) and the sugar until pale and fluffy.
7. Beat the cooled melted chocolate, egg yolk and vanilla into the creamed butter and sugar until well combined.
8. Mix the breadcrumbs and flour together.
9. Fold half of the breadcrumb mixture into the chocolate mixture, then carefully stir in 1-2 tablespoons of milk.
10. Fold the remaining breadcrumb mixture into the chocolate mixture, then fold in the remaining milk, as necessary, to loosen the mixture. (The mixture should be of dropping consistency.)
11. Whisk the egg whites until stiff peaks form when the whisk is removed.
12. Carefully fold the whisked egg whites into the chocolate mixture until just combined.
13. Divide half of the pudding mixture among the prepared ramekins. Put two squares of dark chocolate on top of each portion, then cover each with the remaining chocolate pudding mixture.
14. Cover each ramekin with aluminium foil.
15. Prepare a steamer with 2.5cm/1in of boiling water.
16. Add the covered ramekins and steam for 20-25 minutes, or until cooked through.
17. Meanwhile, for the white chocolate sauce, bring a little water to the boil in a pan, then reduce the heat until the water is simmering. 18. Suspend a heatproof bowl over the water (do not allow the base of the bowl to touch the water).
19. Add the white chocolate and cream and stir until smooth, melted and well combined. (Do not allow the mixture to boil).
20. Remove from the heat and set aside to cool slightly.
21. Keep warm. To serve, turn out the chocolate crumb puddings onto serving plates.
22. Drizzle over the white chocolate sauce.
Grower: Royal Tokaji
Grape Variety: Furmint / Hárslevelu
Style: Rich and Sublime
Country: Hungary
Appellation: Tokaj
Vintage: 2008/9
Closure: CORK
Alcohol: 2% ABV
Bottle Size: 37.5cl
£534.99 £494.99
2 in stock
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