Szepsy Harslevelu Kiraly
A brilliantly balanced wine, seamlessly combining enduring ripe yellow fruit perfumes and flavours with a delicate velvety texture and a delicious minerally crisp elegance.
Our Normal RRP: £32.99 now £26.99
Product Description
Two centuries ago, Tokaji was the most celebrated wine of Europe. It was drunk by the Tsar of Russia and Louis XIV of France. Between 1733 and 1798, the Tsars maintained a garrison of Cossacks on the country roads of Tokaji-Hegyalja, the region of northeastern Hungary in order to protect the wines safely back to St Petersburg; later, the Austro-Hungarian Emperor Franz Josef sent Tokaji wines to Queen Victoria annually on her birthday. The Szepsy family has been making Tokaji Aszú wines since 1600s. Today, István Szepsy is the most highly regarded winemaker in the Tokaj region. After the fall of the Berlin Wall, István Szepsy’s expertise was instrumental in the establishment of the Royal Tokaj Wine Company. In 1989, István Szepsy revived the Szepsy family tradition of producing wines under the Szepsy label from family vineyards.Istvàn Szepsy is widely regarded as Hungary’s leading winemaker – he can trace his ancestry back to the 1630s when one of his ancestors was the first person to write down the process used to make the fabulous sweet wines of the legendary Tokaj region. Istvàn has been involved in winemaking in the region for over 50 years and has an unrivalled knowledge of its vineyards and the demands of the region’s unique grape varieties. His travels to all the world’s great sweet wine estates have been a catalyst for the current resurgence in the quality of the region’s wines. Istvàn’s wines are without equal in their own region and are all truly world class.
Bright golden straw colour. Awesome aromas: flowers, honey, pear, stony minerality and a nice touch of oak. Mouth-filling, waxy, notes of baked apple, apricot. Ginger on long finish. Very complex.
Grower: Szepsy
Grape Variety: Hárslevelu
Style: Mineral and Complex
Country: Hungary
Appellation: Tokaj
Vintage: 2008/9
Closure: CORK
Alcohol: 13.5% ABV
Bottle Size: 75cl
King Prawn and Scallop Stir Fry
Cooking Time: 00 hrs 45 mins (approx.)
Number of Servings: 2
INGREDIENTS
2 tbsp groundnut oil
1 garlic clove, thinly sliced
10g fresh root ginger, cut into matchsticks
6 king prawns, peeled and deveined
3 scallops, each cut in half to make 2 discs (6 discs in total)
sea salt flakes and pepper, to taste
1-1½ tbsp Shaoxing rice wine, to taste
1 spring onion, cut into strips
4 sprigs choi sum, or other Chinese greens
1 pak choi, cut into 4
30g/1oz mangetout, cut in half lengthways on an angle
½ red chilli, thinly sliced on an angle
1-2 tbsp light soy sauce, to taste
1 tsp sesame oil
1. Heat the groundnut oil in a wok until smoking.
2. When hot, add the garlic and ginger cook for one minute, or until soft.
3. Add the prawns to the garlic and ginger, fry for one minute, tossing the wok or stirring the prawns with a spoon a couple of times.
4. Season the scallops with salt and pepper. Lay the scallops round the edge of the hot wok, to get a little colour on the sides.
5. Toss the wok or gently turn the seafood over, then add the rice wine.
6. Add all the prepared vegetables and gently toss until the choi sum and pak choi have slightly wilted - this will take a further couple of minutes
7. Add the red chilli and light soy sauce, to taste.
8. Divide the mixture into two bowls and drizzle half a teaspoon of sesame oil over each portion.
9. Serve at once.
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