Winery ÁrvayTokaji Édesem Sárgamuskotály
White wine
This wine generally goes well with spicy food and sweet desserts.
Food and wine pairings with Tokaji Édesem Sárgamuskotály
Pairings that work perfectly with Tokaji Édesem Sárgamuskotály
Original food and wine pairings with Tokaji Édesem Sárgamuskotály
The Tokaji Édesem Sárgamuskotály of Winery Árvay matches generally quite well with dishes of spicy food or sweet desserts such as recipes of chicken fajitas or real chocolate cake.
Details and technical informations about Winery Árvay's Tokaji Édesem Sárgamuskotály.
Discover the grape variety: Mondeusehe
Mondeuse blanc is a grape variety that originated in France (Savoie). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by bunches of medium size, and grapes of medium size. Mondeuse blanche can be found in several vineyards: South-West, Cognac, Bordeaux, Savoie & Bugey, Provence & Corsica, Rhone valley, Loire valley, Beaujolais, Languedoc & Roussillon.
Informations about the Winery Árvay
The Winery Árvay is one of of the world's great estates. It offers 37 wines for sale in the of Tokaj to come and discover on site or to buy online.
The wine region of Tokaj
Tokaj (formerly Tokaj-Hegyalja) has Long been Hungary's most famous and respected wine region, thanks mostly to its nectar-like, botrytized Tokaji dessert wines. The region and its wine are held in such esteem in Hungary that the national anthem thanks God for it: Tokaj szolovesszein nektárt csepegtettél - into the vineyards of Tokaj you dripped Sweet nectar The region is located in the northeast of Hungary, near the border with Slovakia. Comprising roughly 30 small towns and villages, it measures 40 kilometers (25 miles) from southwest to northeast, making it roughly the same Size as Burgundy's Côte d'Or. At its very southern edge is the town of Tokaj from which the region and its wines ultimate take their name.
The word of the wine: Organoleptic
Elements, such as flavours and tactile sensations, that can stimulate a sensory receptor.
