Gastronomy guide to Hungarian wine and food pairings

Hungarian cuisine is characterized by robust, spicy, full flavors. Almost every dish is based on red onions and paprika, and it's common for these ingredients to appear together on the plate. The liberal use of pork and fat is also not frowned upon, and typical Hungarian cooking methods include stew bases, frying, or thickening. Our side dishes are primarily high in carbohydrates, and unlike other countries, we often prepare stews thicker than soups.

As a nation fond of meat, there is significant consumption of sausages, salami, smoked bacon, and ham, especially during the post-pig slaughter period, mainly in winter. Typical Hungarian dishes also include cabbage-based meals, often using capers, mentioned even in the Bible. Chicken paprikash, stuffed cabbage, layered cabbage are also among the "bests," often paired with sour cream for the full flavor experience. Not only our side dishes but also our classic desserts like Dobos cake, Rigó Jancsi, Somlói sponge cake, and Rákóczi cottage cheese cake are made with a generous amount of sugar.

Hajdu Roland wine tasting with wine dinner and homemade dessert

Cserépfalu

17 990 Ft

Foglalás

The delightful taste experience can be enhanced not only with characteristic ingredients but even more so with the wine paired with the food. When it comes to wine and food pairings, the most important principle is to understand that everyone's taste perception is different, as we are all endowed with different numbers of taste buds. Consequently, one cannot provide completely certain tips on pairings, but it's worth remembering that harmony applies not just to the food or drink but to the combination of all their elements.

Regarding soups, due to their light nature, it's advisable to think of similarly styled wines, such as an aromatic, crispy, dry sparkling white wine, like the Gyöngyi from Kiss Attila Winery in Gyöngyöstarján. For other appetizers, like crunchy salads, a light rosé can be considered, such as trying the Rosé from Juhász Brothers Winery or the Kékfrankos Rosé from Jammertal Wine Estate. It's important to chill rosé wines to 10°C before serving for the perfect taste experience. For light meat dishes, like fish, a fresh, mineral, full-bodied, barrel-aged white wine can be the best choice. For chicken and turkey dishes, a light dry white wine is advisable, so you can't go wrong with the 1014 Irsai Olivér from Dubicz Winery, or the 2020 Grüner Veltliner from Gobri Winery.

For dishes with paprika, stew, or containing duck or goose, it's worth considering rosé or even red wines. A good choice could be the Gereg from Hoop Wines Winery, made from Cabernet Franc, or the 2018 Kékfrankos from Gobri Winery mentioned earlier. Pork dishes represent the transition between light and heavy foods. Interestingly, the prevalence of pork and fat in dishes can be traced back to the Turkish era, from which point pork fat became a hallmark of Hungarian cuisine.

For pork dishes, both a barrel-aged, dry white wine and an acid-emphasized red wine can be good pairings. For other red meats and game, one should definitely think of a full-bodied red wine. Such as the 2015 Syrah from Petrény Winery, or you can't go wrong with the 2011 Padok II either. With pasta, the topping always determines what wine to choose, while for desserts, dessert wines are the trump cards. For a Rigó Jancsi, it's worth delving into the selection of Naár Winery, as the 2016 Sweet Szamorodni or the also '16 Tokaji Aszú can be worthy crowns for our dessert.

When it comes to wine-food pairings, the most important thing is not to be afraid to play with flavors, as who knows, which pairing might result in an unexpected surprise!"