Classification: Quality varietal wine with a protected designation of origin, red, dry
Variety: Blue Frankincense
Flavour and sensory characteristics:
The wine is light crimson in colour with a ruby sheen and a decent varietal fruity aroma, mainly of ripe cherries and plums, complemented by a typically varietal note of cinnamon. The palate is balanced, predominantly spicy with a predominance of stone fruit and underlined by the elegant tannins that the wine has acquired during ageing in large barrels.
Food recommendations: lamb and goat meat, roasted water fowl, hard-ripened cheeses
Wine service: at a temperature of 13-14 °C, in 500-650 ml red wine goblets
Bottle maturity: 5-6 years
Wine-growing region: South Slovakia
Wine-growing district: Strekovský
Viticultural commune: Dubník
Vineyard hunting area: Bundáš
Soil: marine alluvium
Harvest date: 12.10.2020
Sugar content at harvest: 22 °NM
Alcohol (% vol.): 12,7
Residual sugar (g/l): 3,2
Acid content (g/l): 5,55
Volume (L): 0,75
A light, red wine made from hand-picked and hand-harvested grapes from old vineyards, it has been gently processed using a combination of traditional and modern production techniques. After malolactic fermentation and whole berry fermentation, the wine was aged for 17 months in both 1 400 litre and smaller 400 litre barrels.
Grey steppe cattle
Today’s breed of grey steppe cattle dates back to the 14th century, its closest relative being the wild tur. The grey steppe cattle were economically very important as they formed the most important part of Hungary’s exports to the west until the beginning of the 19th century.
The meat of these cattle was extremely tasty, the animal itself was very undemanding, disease-resistant and, most importantly, the cattle were able to travel thousands of kilometres to German towns and cities, to customers, without any problems. At that time, this was the only way of carrying out mass exports – there were no proper roads, no railways, and no maintained shipping routes.
The number of cattle later dropped dramatically, and by 1970 there were barely 50 head left in the Hungarian wilderness. Today, the situation is fundamentally better. The importance of the breed is still great today: it is the only European species that is guaranteed to be resistant to BSE (Bovine Spongiform Encephalopathy), also known as ‘mad cow disease’. This breed feeds exclusively on grazing, has never been fed animal feed and is genetically completely resistant.
The origin of goulash as a food is also linked to the grey steppe cattle. Cooks cut the beef into small pieces, boiled it in very salty water, then dried it in the sun and stored it in an airy canvas bag. They then boiled the food thus preserved in a stew with onions and peppers, and added salt, spices and potatoes at the end. This is the original recipe for kettle goulash.