Wine of the Weekend

Kurt István Taschner has been working for Chardonnay variety for a long time. He was the first to make bottle fermented ‘blanc de blanc’ in Sopron wine region, and his still Premium Chardonnay is the favourite of many wine enthusiasts. A true spring wine! The winery offers two types of visit and has two food options, see below.

Taschner Premium Chardonnay 2024, Sopron

Its golden hue is inviting at first glance, and its aroma reveals delicate oak spices and ripe, white-fleshed fruits. On the palate, fresh and lively, yet round and harmonious: juicy apple, pear, and apricot notes emerge, accompanied by a hint of vanilla and a soft creaminess on the finish. An excellent choice for mushroom dishes and poultry, but it also pairs wonderfully with bacon-wrapped pork tenderloin.
Read more about Taschner Winery and Sparkling Wine House

Sopron is only an hour by train from Vienna, 2.5 hours from Budapest, and the gorgeous city is well worth a visit! Kurst István Taschner offers several types of visits at the estate.

Wine tasting at Taschner

Do you want to taste diverse wines and learn about them, but a wine school cannot be scheduled in your life? In this case a winery tasting with a wide range of wines and with a patient “teacher” is a good option for you. Kurt István Taschner loves his homeland and he never runs out of stories about Sopron. Plus, we can find the whole “course material” in his cellar, from bottle fermented sparkling wines to natural sweet wines.
At the winery Kurt István Tascner offers two types of tasting package. The words Poncichter and Buschenschank are Swabian words connected to wine cellars. Sopron wine region is near the Austrian border, the traditions, words and of course meals are interwoven with German words. ‘Poncichter’ is a word used even nowadays for pubs selling wine, and the original form of the word is Bohnenzüchter, which means beangrower. ‘Buschenschank’ is a specific type of wine tavern where, at certain times, the proprietor serves wine produced on their own premises. The name derives from the ‘Buschen’, a bundle of green branches placed above the entrance gate, indicating that the tavern is open.

– Poncichter tasting: 6 entry level wine samples, mineral water, bread with olive oil. Price: 4300 HUF / person (around 11 euro)
– Buschenschank tasting: 6 + 2 wine samples (2 from the more exclusive and expensive wines), mineral water, bread with olive oil. Price: 8200 HUF / person (around 21 euro)
As for food:
– A rustic cold platter is available for groups of minimum 6 people for 4900 HUF / person (around 12.5 EUR)
– A plate of ‘Poncichter Ragout” followed by strudel as dessert is available for goups of minimum 8 people for 4900 HUF / person (around 12.5 EUR)

Book your visit here

Poncichter Ragout recipe

Ingredients (serves 10)
– 1.50 kg pork shoulder
– 0.60 kg mixed beans (canned)
– 0.50 kg gherkins
– 0.20 kg bacon
– 0.10 kg tomato puree
– 1 kg red onion
– 0.30 kg bell peppers

Sauté finely chopped onions in diced bacon, then add the tomato puree, diced marinated bell peppers, and sliced gherkins. Add the liquid from the beans (which have been soaked and cooked beforehand) and simmer for 10–15 minutes. Season with salt, pepper, garlic, and a little hot paprika to taste. Add the beans and bring the ragout to a boil. In a separate pot, prepare a flavourful pork stew with less paprika, and once the meat is tender, combine it with the previously prepared bean ragout. The finished dish can be served with fresh bread, but it can be made more substantial by adding diced boiled potatoes.

Two more wines not to miss at Taschner

Twice as faithful – Taschner Fidelissima Cuvées from Sopron