The veal tenderloin was baked in salt crust with walnut oil and served with fennel purée, quince jam and white asparagus tagliatelle. The mineral character of the complex, creamy Furmint was intensified by the salt crust, fennel rhymes with the creaminess of the fine lees and the yellow fruit aromas, while the walnut oil matches perfectly with the oaky tones of the wine (on the right of the photo).
The photo was made for VinCE Magazine by Zoltán Sárosi.

Grand Bleu is a magnificent Kékfrankos from Nagy Eged mountain, a majestic, elegant wine worthy of Christmas. The sirloin was served with aubergine, tomato concasse, paprika sand, black garlic and blackberry gel. The acidity of the wine balances the fat of the meet perfectly, while the fruity notes are reflected in the blackberry gel (on the left of the above photo)

NJK, a blend of Syrah and Kékfrankos is the flagship wine of the winery, an iconic complex, full bodied treasure. The velvety texture pairs well with the smothness of the meet. The deer chuck was served with blackcurrant sauce flavoured with juniper, endives and dark trumpet mushrooms. The spicy sauce intensifies the spicy character of Syrah, while the mushroom rhymes pleasantly with the earthy tones of the wine (in the middle of the above photo).