Taschner Blanc de Blancs Chardonnay Brut 2018

Kurt István Taschner was among the first wineries to boost their portfolio with méthode traditionellesparkling wines. For several years due to tax regulations it was very expensive to make sparkling wines, but the legislation changed a few years ago, and now a great many estates can offer one or two sparkling wines. Taschner Blanc de Blancs Chardonnay Brut is constantly among the top ones of Hungary.

Sopron – unique climate

Sopron wine region lies on the west part of the country along the border with Austria – thus Sopron shares the passion for Kékfrankos / Blaufrankisch with the Austrian neighbour, Burgenland. Zöld Veltelini / Grüner Veltliner is another grape cultivated on both sides. The black international varieties are popular among Sopron winemakers, while Chardonnay is not as common, however Kurt István Taschner soon realized the potential of Chardonnay in Sopron. The climate is cooler than the most of Hungary, partially due to the proximity of the Alps, and Lake Fertő (Neusiedler See) also has a temperating role. Taschner Winery has won several international acknowledgement for its Chardonnay Brut in the past years, and Kurt was to the first also to release the bottle fermented sparkling wine without disgorging. This version is not available now, probably the market was not ready for that.

“Exciting and ideal for contemplation”

Edit Szabó renowned wine writer, owner of Borsmenta online wine magazine has recently evaluated Taschner Chardonnay Brut 2018. “Golden colour, long lasting bubbles. The bubbles are tiny and they are running upwards evenly. Charming nose with honey, fine brioche and bread notes. On the palate the yeasty-brioche notes are balanced with sweet spices (aniseed, ginger), while the citrusy, tangerine flavours appear at the end. The finish also features some refined yeasty aromas. A dignified, matured, rich sparkling wine with beautiful layers and creamy, subtle bubbles. It is not necessary to accompany with a meal, we can open instead of dessert. Whatever is the occasion, this sparkling wine will enhance the moment.” 86 points / 100 points
It costs 5900 HUF (about 15 euro), you can order it from the winery.

More about Taschner Winery and Sparkling Wine Cellar

Wine tasting at Taschner Winery

Sopron is only one hour by train from Vienna, and 2.5 hours from Budapest. At the winery Kurt István Tascner offers two types of tasting package (the names are Swabian words connected to wine cellars).
– Poncichter tasting: 6 wine samples, mineral water, bread with olive oil. Price: 3900 HUF / person (10 euro)
– Buschenschank tasting: 6 + 2 wine samples (2 from the more exlusive and expensive wines), mineral water, bread with olive oil, cheese. Price: 5900 HUF / person (15 euro)

Book your visit here

Recipe of a hearty meal

Hungarian people eat quite a lot of pork, and I have just learnt the reason: during the 150 years of Turkish rule, the oppressors took all the household animals away, except for the pigs, for obvious religious reason. Thus the folks had no choice but to make the most of the only meat left. Then the Habsburg empire broadened the recipes of pork dishes, the following plate might originate in the era of the Austro–Hungarian Empire.

Honeyed knuckle with buttered potato

The following recipe is from the lovely book by Edit Szabó wine writer called ‘Gyengébb? Nem!’ The book includes 26 interviews, all with female winemakers and 52 recipes and wine pairings. The knuckle recipe is the favourite of Edit Bai, winemaker of Dereszla Winery in Tokaj.

Ingredients for 4 persons

– 2 pieces of raw pork knuckle
– salt, garlic, bay leaf, pepper, onion
– 1 kg potato
– some drops of honey
For the honey-paprika sauce:
– paprika, garlic, honey, mustard, pepper

Preparation

Fill a large pot with cold water and and place the knuckles into it along with a table spoon of salt, 4 cloves of garlic, 4 bay leaves, 6 peppers and an onion. After two hours of cooking we can start checking if it has got tender.
Meanwhile prepare the sauce in a small pot: mix 1 table spoon of paprika, 2 tablespoons of honey, 4 cloves of garlic (smashed), 1 tablespoon of mustard and some pepper to taste.
Spread the sauce to cover the cooked and soft knuckle and place it in the oven. Roast it for 30–40 minutes with grill function at 180 C. It is recommended to place baking paper under the knuckles because of the dripping sauce.
Cook the potatoes with the peel on them in salted water. When cooked, cut them in half and spread them with abundant butter. Add a drop of honey to each piece and grill them in the oven until crispy and red.

Serve it with Kabar

Kabar is a rarely used grape for varietal wines, Dereszla is among the few ones who bottle it every year. Kabar is the most recent grape variety of Tokaj, a crossing between Hárslevelű and Bouvier by László Brezovcsik. On the nose of a typical Kabar spices and sweetish notes appear along with linden honey aromas. On the palate it is pleasantly spicy, and in its aftertaste the oaky notes are dominant with vanilla.

More about Dereszla Kabar

More about Dereszla Winery