Béres Vineyard and Winery has recently celebrated its 15th birthday. The estate is located in the picturesque village of Erdőbénye, a fairy tale like place well worth visiting. The winery makes stunning, single vineyard Furmint and Hárslevelű wines, an outstanding bottle fermented sparkling wine made of Hárslevelű, and of course late harvest, Szamorodni, Tokaji Aszú and Esszencia wines.

As part of a recent development the website of the estate has been enriched with food recommendations and complete recipes for each wines. It is worth browsing al the recipes, you can find several easy to make, yet amazingly delicious dishes. Let us give an example.

Béres Omlás Furmint 2009

You might think that for a dry white this vintage is rather old, but not in Tokaj! The 6.9 g/l acidity keeps it young along with the 2.9 g/l sugar and the 14.5 alcohol. Omlás is a vineyard in Erdőbénye with great potential of wines to age. “A mineral wine of great balance from the Omlás vineyard of rhyolite clay terroir. Its fragrance combines almond with the smoke and vanilla as the result of ageing in new wooden casks. Its youthful, dynamic acidity and rich aromas render a lasting and marked taste.”
More about Béres Vineyard and Winery and other Béres wines

 Country potato soup with mangalitza sausage

For Omlás Furmint Béres team recommends two dishes: woodcutter’s roast (a pork plate) and a simple, yet superb potato soup. We pick the soup, it is suitable for beginner cooks and most delicious.

Ingredients for 4

500 g potatoes, 300 g dry, smoked mangalitza sausage, 100 lard, 50 g flour, 175 g sour cream, salt, black pepper, ground red pepper, onion, garlic

Preparation

Peel and cube potatoes boil in salty water. When half cooked, add sausage cut into thin slices. Make a thin spicy roux from the lard, flour and pepper and add to soup to thicken. Season with salt and pepper. Add sour cream before serving.