Winery Benko BorhazTokaj Hárslevelu Száraz
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Food and wine pairings with Tokaj Hárslevelu Száraz
Pairings that work perfectly with Tokaj Hárslevelu Száraz
Original food and wine pairings with Tokaj Hárslevelu Száraz
The Tokaj Hárslevelu Száraz of Winery Benko Borhaz matches generally quite well with dishes of beef, lamb or spicy food such as recipes of picadillo, meatballs catalan style or fried chicken.
Details and technical informations about Winery Benko Borhaz's Tokaj Hárslevelu Száraz.
Discover the grape variety: Pascal
Pascal blanc is a grape variety that originated in France (Provence). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. Pascal blanc can be found in many vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone valley, Loire valley, Savoie & Bugey, Beaujolais.
Informations about the Winery Benko Borhaz
The Winery Benko Borhaz is one of of the world's great estates. It offers 19 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: Bleeding
Old practice for red wines. As soon as the vat is filled with grapes, the tap is opened. A sweet but clear juice escapes from the vat (it can also be used to make rosé). The colour and density of the juice is enhanced, but it should not be overdone. Rarely more than 10% of the volume of a vat, otherwise you risk losing fruit and bringing in bitterness.
