On an exceptionally lively evening revealing workshop secrets, we served ten types of wine and sparkling wine alongside a five-course dinner prepared using our wines for our guests.
The workshop was led by our head winemaker Sándor Mérész, with wine expert Attila Petzold as his conversation partner, our chef Bence Szucskó as the kitchen head, and Kitty Borsos as the moderator. Sándor and Attila have known each other for nearly 20 years, yet their meeting at this event was special, as it was their first joint wine tasting.
The wines tasted during the program included those already available or not yet on the market. The primary criterion in their selection was to give tasters a taste of the "Etyeki Kúria lifestyle" and to introduce Sándor Mérész’s distinctive fingerprint and elegant style on our wines.
There was talk about this year’s harvest, which, due to heavy rains, did not bring favorable quantities and/or quality for every winery. However, our head winemaker can be satisfied, as his team managed to protect the grapes, and this year’s vintages promise good acidity, beautiful aromas, and fine fruit flavors.
Among Sándor Mérész’s Project wines, special items emerged from the cellar, such as the Orange Wine, a divisive style following Georgian winemaking traditions. According to Attila Petzold, the excitement of orange wine lies in the fact that sommeliers can pair it with dishes typically matched with red wine. In winemaking, which is about consistency, unconventional technological approaches are always risky. However, the experimental spirit of Etyeki Kúria’s head winemaker consistently results in high-quality creations. Sándor, the "rock star" of Etyeki Kúria (copyright by Szerepi Szabolcs - our managing colleague), is constantly searching for rare and exciting varieties. This is how he discovered Zenit in Etyek, on the vineyard of Törley’s head winemaker a few years ago. He requested some and made his well-ageable, beautifully aromatic wine, the MSP Zenit. A rarity that exceeds all our expectations. It’s not a global variety, but Sándor and Attila predict a great future for it beyond our borders.
At the peak of the appetizers, crispy duck legs roasted in the oven were served alongside the emblematic Pinot Noirs of Etyeki Kúria, which transported guests back in time. The 2017 vintages tasted came from our wine museum. "You have to understand the Pinot grape variety, you have to grow into it," said Attila Petzold. Etyek became famous for the Chardonnay variety. The head winemaker felt that Chardonnay is the beginner winemaker’s variety, while Pinot is for the black belts—those seeking finesse and elegance. He was not mistaken. His Pinot Noir wines have won numerous domestic and international awards, and the 2015 vintage won the "Oscar of Pinot Noirs" among nearly 1,900 competitors—the "Mondial des Pinots 2020." Sándor is happy about the recognitions but makes his wines not for awards but for consumers, offering them a special experience even at a well-composed wine dinner like this. Those who followed the wine expert’s advice and "chewed the food with the wine" could enjoy a perfect experience once again.
Among the already exciting food and wine experiences, the venison neck with shiitake mushrooms, truffle bread dumplings, and sautéed porcini mushrooms paired with MSP Rosé brought an absolutely unexpected magic. Sándor Mérész revealed that he created this Rosé for gastronomy using a technology from Australia. By placing a wooden stave in a flex cube that gently doses oxygen, he achieves a flavor effect that Attila says works wonders with the Rosé and makes it suitable to compete with the dish. Kitty also shared with the attendees the secrets of preparing wine and food pairings. "When we tasted the autumn-winter menu together, we couldn’t find a wine match for this venison. I didn’t want to take the easy way out. I wanted Christmas to arrive, and it did with the MSP Rosé." Those who prefer the familiar path could also taste the 2019 Merlot alongside the venison neck.
An interesting conversation unfolded about the Sopron areas, a dormant wine region that was unknown territory even for the head winemaker when Etyeki Kúria began operations there. Sándor Mérész modestly claims that Etyeki Kúria is the best Sopron winery in Etyek. :)) Naturally, this brought smiles all around, but Attila confirmed that the name Etyeki Kúria (Kúria Sopron) is already well-known in Sopron, and the winery has skillfully approached this cooler climate wine region, where fruitier wines can be made from the same varieties. Kitty posed the poetic question: "Do we Hungarians need Merlot?" Attila immediately answered: "Of course we do! That variety’s flattering charm, which can also be paired with strength, will become popular much sooner. That’s Merlot, and when making it, we Hungarians don’t need to follow Bordeaux but rather the Italian style, and then we will be winners."
As the dinner concluded, the "bold red" arrived alongside the rosehip chocolate cake. The evening spanned the past, and Kitty, by introducing the Sopron Blend 2017 and 2018 vintages, transported guests into the future. Attila found the pairing perfect, as the first flavor to hit the palate during tasting was "rosehip jam," which also echoed in the dessert. "Dessert and full-bodied wine usually make the most exciting pairing. In popular belief and taste, this is not how it works, but this is perfect, and I encourage everyone to try it."
