The first community Ezerjó pack of wines from Mór

Ezerjó Day is on 16 May, but the winemakers prefer to say May is the month of Ezerjó. This refreshing, juicy, lovely wine is indeed the ideal drink on a warm and sunny May day. 6 producers of Mór wine regionput together their Ezerjó wines to prove that this relatively unknown grape variety deserves more attention. You can still order it and enjoy it in May!

“My first impression was that Ezerjó produces simple, refreshing, zesty wines. But, as I explore this Hungarikum, I discover there is much more to it – and that it is capable of producing oak- and amphora-aged whites, as well as sparkling wines. In fact, many ‘good things’.”
Chris Boiling, Canopy (IWC), United Kingdom

List of wines and order here

Did you know?

– Ezerjó means “Thousand Good” – a tale telling name, isn’t it? Ezerjó used to be more popular, 10 years ago there were 4 times more vineyards planted under Ezerjó, now there are only 400 hectares in three wine regions: Mór, Kunság and Neszmély.
– Though it is an indigenous Hungarian grape, there is a little quantity in the neighbouring Austria as well. They use the same, but certainly in German: Tausent Güte.
– Ezerjó is a good parent: it is the parent of several grape varieties: Zengő, Zeusz, Zenit, Generosa.

Food pairings with Ezerjó recipes by renowned Hungarian chefs

Ezerjó wines not only in Hungary

If you cannot find an importer near your home, you can order Ezerjó wines from Winelovers Webshop. They ship to every European country!

Hilltop Neszmély estate introduced a series of gastro videos during the spring lockdown to please their followers. The chef, Evelin Fazekas cooked mouth watering and quick meals – these recipes were really popular because they helped many housewifes who had to work online, help their school children with online learning and do household duties at the same time. Shrimps & Tagliatelle is one our favourite.

The recipe – quicker than a wink

Towards the end of the festive season most of us are a little fed up with big meals and cooking those big meals. Something light and refreshing can bring some change, so let us share chef Evelin Fazekas’s recipe, which is as quick as she is explaining it.

– Cook the tagliatelle in abundant water (with a pinch of salt). When it is ready, the shrimps are ready, too.

– Put a spoon of oil and a little butter in a frying pan.

– Add the cleaned shrimps, salt and pepper, fry them a little.

– Add a clove of chopped garlic and some chopped coctail tomatoes.

– Add a handful of fresh baby spinach and pour some cream onto it.

– After five minutes add the tagliatelle, cook it together for a minute and you can serve it.

Watch the video (in Hungarian)

 

 

Királyleányka – an indigenous majesty

Chef Evely recommeds two wines to go with the meal: Hilltop Chardonnay – the acidity of the wine nicely balances the fatty cream of the pasta –, and Hilltop Királyleányka, which has lovely floral notes matching the flavours of the shrimps.

Királyleányka (literally ‘Little Princess’) is originally from Tranyslvania, the formerly Hungarian western part of Romania. Now it is often referred to as Hungarian indigenous grape variety. It is grown all over Hungary, typically in Mátra, Ászár–Neszmély, Eger, Mór, Pannonhalma, South Balaton and Pécs wine regions. It’s often used in blends, for exapmle in the popular white blend of Eger wine regon, Egri Csillag.

The wine made of Királyleányka has light yellow colour with greenish taint. It is slightly aromatic, delicate. It has a significant, but pleasant acidity. Its fresh acidity makes it a good blending partner for other, softer aromatic varieties. On the nose and palate it is full of fresh fruits and flowers.

More about Hilltop wines

 

Hilltop Wine Hotel and Restaurant has a stunning location and now from the renewed pool and its surroundings guests can fully enjoy the view. Hilltop is in Neszmély wine region, only 60 kilometres from Budapest. Ideal summer destination for those, who are allowed to enter Hungary (all EU citizens plus some more).

I would not recommend them if I hadn’t tried them myself. But some years ago I had the opportunity to taste white wines of more than one decade and even some older ones with Ákos Kamocsay, chief winemaker of Hilltop Winery. Me and my colleagues were shocked by the freshness and complexity of the wines. Now this rare experience is available for you. Hilltop Wine Museum has been collecting wines from the very first vintage in 1993. Labels got pale and bottles are covered with noble mould, but inside the bottles vivacious, delicious wines are waiting silently for their destiny. From now collectors will have the chance to buy older lots (like 20 bottles, maximum 200 bottles from some vintages). As Ákos Kamocsay claims, these wines show a totally different face, they can give nice surprise. Even for him it is a great pleasure to taste long gone vintages.

Hilltop Winery is within a short drive from Budapest, and soon they will open the renewed wine hotel as well. The greatest attraction will surely be the two rooms created from large barrels! The hotel surrounded by vineyards, featuring a swimming pool and a well equipped wine restaurant is usually fully booked, thus it is advised to book well ahead.

(Written by Ágnes Németh)

More about Hilltop Winery and Wine Hotel