Essencia 1901

Food pairing: Apéritif The apperitif is actaully a rather modern invention and unusual for Hungarians to serve a separate wine before a meal. However I find this the most appropriate time for Dry Samorodni. It’s sherry-maderia like quality sparks the palate for things to come, however with only a hint of sweetness, does not overpower or damper the appetiet with sugar. Sweet Szamorodni is another option but in some vintages can be too sweet. Other options of apperitif would be dry Furmint or dry Furmint/Harslevelu. Appetizers & Soup Cold meats and cheeses are as common in Hungary as anywhere in the world as appetizers. The natural pairings would be dry Furmint or dry Furmint/Harslevelu. With a rich cheese or a warm appetizer, a Sweet or Dry Szamorodni might be nice for some salty/sweet contrast. Or even a dry Harslevelu with something salty or strong tasting. Foie Gras The most classic pairing of all with Tokaji Aszu is Foie Gras, the enlarged liver of a force-fed duck or goose. While many associate this delecasy with France, Hungary is the world’s leading producer and of course, makes Tokaji a natural pairing. The wine must be sweet however no too cloying. My preference is 4 puttonyos. Entrees While Tokaji makes no red wine, again the dry varietals or blends are crisp and refreshing with any meal. I would not recommend Szamorodni as its taste is too distinct to compliment dinner. Other options include the socalled "semi sweet" varietals of Furmint and Harslevelu. Or with fish or lighter meals, even a medium-sweet Sargamuskotaly. Spicy food, like Thai or Chinese, goes great with the dry Tokaji wines. The cutting crispness of the acid in Furmint is an awesome paring with hot foods. Cheese Blue cheese and Aszu are great matches. The stronger, the richer the cheese the sweeter the Aszu can be. With Brie or Comte a 3 puttonyos, with Goat Chese or Triple Crème a 4 puttonyos, a Blue-veigned cheese a 5 or 6 puttonyos Dessert Tokaji’s classical association. Fruit deserts pair best with Tokaji (tarts, crepes). Cream based desserts and dough-like pasteries next; savarin, doughnuts, Napoleons, cheese cake etc. Chocolate surprsinly does less well. The sweetness of the dessert needs to be carefully matched with Tokaji Aszu. The Aszu wine MUST be sweeter than the dessert or else the wine will taste bitter. An apple tart might match a 3 or 4 puttonyos Aszu while a super-sweet Savarin might require Aszu-Essencia to taste "in balance." For uncooked fruit or chocolate, the newly created "late harvest" wines are fresh, super-sweet and lively on the palate however don’t have a lot of richness where the Aszu wines might create conflict on the palate, the Late Harvest wines, are much simpler and easier to drink, they are very sweet.

- Pekka Nuikki / Editor of the Fine Wine Magazines and Champagne Magazine