As Easter is coming closer, it is time to prepare the seasonal cakes, sweets. At Easter we eat sweets mostly with walnutand poppyseed, and easter wreath is an emblematic shape, often decorated by painted boiled eggs. When we were browsing recipes, we came accross Tara’s website, and we were impressed by the accuracy of the recipe (and the spelling of the Hungarian words) in spite of the fact that she is not Hungarian at all, neither are her forefathers. Thank you, Tara! Follow her proven instructions and enjoy this delicacy with walnut! As for the wines, we recommend a Sweet Tokaji Szamorodni, the complex notes of dried fruits, walnut and botrytis pair well with the walnut filling, and its moderate residual sugar (around 100 g/l) is equal with the sweetness of the sweetbread. Béres Édes (‘Sweet’) Szamorodni 2015 is a lovely partner for the Easter dessert: “Bright lemon yellow. Subtle nose with stone fruits, nutmeg, cinnamon and beeswax. An invigorating palate showing notes of citrus. The sweetness is backed up by firm acidity. The lingering finish offers grapefruits and almond paste.“

More about Béres Sweet Szamorodni

More about Tokaj wine styles

Tara’s Easter wreath recipe with instructions