2. Babarczi Family Winery – Oh, mother!

Look at this strong, ambitious lady! She is part of the family winery, of which someone has just passed away. Zsuzsanna’s mother, the founder’s wife, the “mom” of the estate has left to a place where glass is always full. The first Christmas without her must be hard. Let us send her our condolences.
More about Babarczi Winery

3. Taschner Wine House – hey, how about the planet?

Kurt Taschner is keen about posting stunning photos day by day. Around Christmas he wanted to share a lovely photo with snow around – but we do not have any snow. We have unusual high temperature, so Kurt was left with no choice, but to share an earlier photo. Yes, he and we are all longing for some normal climate circumstances! Climate change is not the change we wish.

More about Taschner Winery and Sparkling Wine House

4. Csetvei Cellar – always a family

Krisztina Csetvei is amazing – as we have said hundred times, but we must keep repeating, because indeed she is. A person with infinite energies, with unique wines and – which is the most important around Christmas – with the ability to create a community. Csetvei Garden is the ultimate place for winelovers, whatever the circumstances are. Her little daughter, Panna is older now – the changes of our kids are always astonishing.
More about Csetvei Cellar

5. Sabar Wine House – Sabarism, the new philosophy

Have you heard of impressionism? Cubism? Dadaism? Forget all. Sabarism is the new trend:) “More and more people like spending time here with a growing family and a growing circle of friends, and sometimes you celebrate important anniversaries with us. When you are here, it is like spending college years together. The most essential thing is being together, laugh and share experiences, just like back in school. This is what sabarism means to us. Relaxed and cheerful moments, days, tearful laughs, emotions, tranquility.” Sabar Wine House, this small estate on the small hill makes great wine, and also made a great change: it created a whole new word for those who experience sabarism.
More about Sabar 

6. Kristinus Wine Estate – closer to nature

This South Balaton winery is deep in the transition into a more natural way of viticulture and vinification. No more gas masks – spreading the vines is not biohazard at Kristinus any more. The person behind is Florian Zaruba, the CEO, a man who lives around the estate, a man who breathes together with the estate.
More about Kristinus Wine Estate

7. The writer

Hungarianwines.eu publishes a new piece of news almost every day. All the emails sent to us are answered. The person behind the words is me, Ágnes Németh. This year is a year of change for me as well. May God give me strength to continue.

I wish a happier new year to all of our readers – in the name of all of our partner wineries:

Babarczi, Barta, Béres, Bock, Borbély, Csányi, Csetvei, Dereszla, Dubicz, Dúzsi, Eszterbauer, Etyeki Kúria, Frittmann, Garamvári, Gere Attila, Gere Tamás & Zsolt, Grand Tokaj, Haraszthy, Heumann, Hilltop, Koch, Kovács Nimród, Kristinus, Lajver, Paulus, Patricius, Sabar, Sauska, Taschner, Thummerer, Tornai, Tóth Ferenc, Tűzkő, Vesztergombi, Villa Sandahl, Vylyan, Zsirai.

István Frittmann started his cooking career as early as at the age of 8. His mother used to work in the vineyard, thus he and his brother were asked to prepare their own lunch. His love for cooking continues, therefore he and his recipe is included in the book „How to cook in Europe” written by a Hungarian couple, Violet and Gábriel Őszy-Tóth. The illustrated, hard cover, English language book is a lovely Christmas present, along with How to cook in Hungary. Here we are sharing Frittmann’s favourite goose recipe.

Oven roasted goose legs

Ingredients (for 4 people)

•  4 goose legs
• goose fat, salt, pepper, garlic
• 1 medium red cabbage
• 3 tbs sugar, 2 coffee spoons of vinegar
• ground caraways seeds
• 1 kg potatoes, some flour, a pinch of nutmeg
• 1 large egg

1. Arrange the goose legs on a tray, add a little goose fat on top, salt and pepper, then place the tray in a pre-heated oven. Roast the goose legs at 120 degrees until nice and crispy, which takes about 2.5–3 hours, turning them over 3-4 times.
2. While the legs are roasting, prepare the braised cabbage. Julienne the red cabbage into 4-5 cm long strips and place in a pot. Add goose fat on top and a pinch of salt. When the fat has melted, add the sugar, the ground caraway seeds and vinegar, then 100 ml of water. Braise the cabbage under cover until tender.
3. Boil the finely diced potatoes in salted water and mash them when still hot. When cooled, add an egg, some salt and nutmeg and flour to obtain a workable dough.
4. Shape small balls and boil them in salted boiling water. Fry the boiled potato balls in the goose fat until golden brown.
5. Serve the goose legs with the potato balls and the braised red cabbege. Accompany the dish with Frittmann Ezerjó Fahordós (barrel aged).

Frittmann Barrel Aged Ezerjó

This white wine is made of 100% Ezerjó, an indigenous Hungarian variety. The must was left on the skin for a few hours, then the fermentation took place in stainless steel. The wine was aged 8 months in barrel and 1 year in bottle. „Bright yellow colour. On the nose yellow fruits and some honey, butter and vanilla notes. On the palate medium intensity, the aromas follow the nose with apple, pear, mango and some roasted notes which make the wine creamy, however the structure is dominant by the firm, vivid acidity. Long finish with spicy character.”

More about Frittmann Winery