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Hungarian Food

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Posted by admin | Posted in Cooking Adventures | Posted on 13-11-2010

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Hungarian Food
Hungarian Food

A Wine Lover’s Weekly Guide To $10 Wines – A Hungarian Rizling (Riesling)

This article reviews a Hungarian white wine based on the Riesling grape (they spell it Rizling). Now Riesling is an international grape that produces some extraordinary wines, especially in Germany. This wine comes from Hungary’s number one sparkling wine company, Torley which makes 12-14 million bottles of the sparkler a year. Their vineyards are located in the Etyek-Buda region overlook the hilly, lovely part of Budapest. Hungary makes a sweet wine Tokaji that many, myself included, compare favorably to French Sauternes. Let’s see how this very inexpensive wine turned out.

OUR WINE REVIEW POLICY All wines that we taste and review are purchased at the full retail price.

Wine Reviewed Torley, Hasberenyi Rizling, 2007 11.5% alcohol about $8 (for a liter)

Let’s start by quoting the marketing materials. Tasting Note: Straw yellow color; delicate peach and pear fruit on the nose and palate; well balanced with refreshing acidity. Serving Suggestion: Serve with grilled white meats or fish. And now for my reactions.

I first tried this Riesling with a commercial shepherd’s pie (in the interest of full disclosure, no shepherds were harmed in the making of the pie). It was lightly acidic and palate cleansing but a bit sour and thin. This is definitely not a fine Riesling (could we expect one at the equivalent of $6 a bottle?). While the acid seemed somewhat harsh, the wine was refreshing. It flattened out in the presence of fruit-juice candy.

The next meal consisted of stuffed peppers with rice, cinnamon, onions, and crushed almonds but no meat. The wine tasted of green apples. It was thin and yet moderately long. While this time it wasn’t harsh it was slightly too acidic. The wine is not complex.

My final food pairing involved homemade chicken breast nuggets that were lightly sauteed in curry powder, white, and black pepper accompanied by green beans in a stewed tomato sauce. The wine tasted of green apples that were slightly unripe, and tart, but not pleasantly tart. The acidity was less pronounced with the beans, and provided a better combination.

I completed my tastings but not the bottle with two local cheeses. When paired with a white Muenster the wine seemed round. At first it tasted a bit sweet and was lightly acidic. The second cheese was a Provolone. It was fairly long and yet feathery and appley. Once again it was slightly sweet.

Final verdict. I wouldn’t buy this wine again unless I were doing a wine and cheese and wanted to save money on the wine. By the way, given that it was a liter bottle I had some left over after the tastings. Guess where it went.

About the Author

Levi Reiss has authored or co-authored ten computer and Internet books, but really prefers fine Italian or other wine, with good food and company. He loves teaching computer classes at an Ontario French-language community college. His global wine website www.theworldwidewine.com features a weekly review of $10 wines and new sections writing about and tasting organic and kosher wines. His Italian travel website is www.travelitalytravel.com.

What is Hungarian food like?

Do they tend to use certain spices? Italians seem to use a lot of garlic, oregano, basil etc. Indians use a lot of cumin. What do the Hungarians use and what are some of their favorite dishes?
Oops-Indians use curry not cumin, that’s good in tacos!

For starters, a good Hungarian paprika is a staple for many Hungarian foods. It comes in both a sweet and a (very) hot variety. Sour cream would be next on the list of commonly used flavors used in many Hungarian dishes as well. Then onion and garlic are also common to many Hungarian dishes.

Hungarian food: Pörkölt

Cooking Garbanzo Beans….


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Here's a very rare and hard to find souvenir collectible shot glass from Budapest, Hungary. It's a 5x6cm style shot glass measuring 2.5" tall and 2" in diameter.

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Offers instructions for preparing a wide range of Hungarian dishes, including soups, garnishes, snacks, fish, poultry, meat, vegetables, salads, desserts, and cakes Author: Derecskey, Susan/ Derecskey, Charles G. Subtitle: The Pleasures of Hungarian Food and Wine Publication Date: 1987/10/01 Number of Pages: 258 Binding Type: Paperback Language: English Depth: 0.75 Width: 6.25 Height: 9.25

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Despite its vast repertoire, variety, and recipes bursting with flavor, Hungarian cuisine is one of the most underappreciated and unknown European cuisines. There are few Hungarian restaurants outside the country so those who are interested in discovering Hungarian cuisine (and any food lover should be!) must go to Hungary to sample everything firsthand, prepared with real Hungarian ingredients–now by a new generation of talented chefs and winemakers. Despite the fact that last year more foreign tourists visited the city than ever before (36.6 million), there are still no guidebooks written in English focusing on Budapest restaurants and Hungarian food. Carolyn Bánfalvi has written the first culinary guide to Budapest, Food Wine Budapest. This book is a practical guide that contains the vocabulary you’ll need (one obstacle to discovering Hungarian food and wine is the difficult Magyar language); dozens of restaurant, café, and shop reviews; and descriptions of Hungarian dishes and wines. The Hungarian wine industry is young, dynamic, and relatively little known outside of the country, which makes sampling its wines deliciously adventurous. The book will ensure that readers have memorable eating and drinking experiences. Throughout Food Wine Budapest there are also sidebars providing local color and in-depth information.

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