Winery DisznókóTokaji 1413 Édes Szamorodni
Sweet wine
This wine is a blend of 2 varietals which are the Furmint and the Harslevelu.
This wine generally goes well with spicy food and sweet desserts.
The Tokaji 1413 Édes Szamorodni of the Winery Disznókó is in the top 90 of wines of Tokaj.
Wine flavors and olphactive analysis
On the nose the Tokaji 1413 Édes Szamorodni of Winery Disznókó in the region of Tokaj often reveals types of flavors of oaky, tropical or apples and sometimes also flavors of quince, peach or earthy.
Food and wine pairings with Tokaji 1413 Édes Szamorodni
Pairings that work perfectly with Tokaji 1413 Édes Szamorodni
Original food and wine pairings with Tokaji 1413 Édes Szamorodni
The Tokaji 1413 Édes Szamorodni of Winery Disznókó matches generally quite well with dishes of spicy food or sweet desserts such as recipes of daube niçoise or chocolate fondant.
Details and technical informations about Winery Disznókó's Tokaji 1413 Édes Szamorodni.
Discover the grape variety: Furmint
Taut, structured whites with cutting acidity and a mineral mouth, featuring aromas of apple, quince, citrus, honey, smoke and chalk notes. Made as ambitious dry wines (Tokaji száraz, Somló), off-dry and especially sumptuous botrytised sweet wines: Tokaji Aszú (legendary, classified by puttonyos) and Tokaji Eszencia. Highly susceptible to noble rot. The absolute star of Tokaj in Hungary, also in Slovakia, Slovenia (Šipon) and Austria. Native Hungarian grape.
Last vintages of this wine
The best vintages of Tokaji 1413 Édes Szamorodni from Winery Disznókó are 2017, 2014, 2016, 2013 and 2015.
Informations about the Winery Disznókó
The Winery Disznókó is one of of the world's greatest estates. It offers 31 wines for sale in the of Tokaj to come and discover on site or to buy online.
The wine region of Tokaj
Cradle of the legendary Tokaji Aszú, "king of wines" per Louis XIV. Noble sweet wines based on Furmint (lively acidity prone to botrytis) and floral Hárslevelű ("linden leaf"): amber robe, signature aromas of honey, candied apricot, quince, orange peel, saffron, sustained sugar balanced by tense acidity. Measured in "puttonyos" (3 to 6) with Aszú Eszencia at the top. Also dry Furmint on the rise, straight and mineral.
The word of the wine: Food and wine pairing
It is the set of techniques that allow for the pleasant combination of food and wine. Food and wine pairing is based on a few basic principles, such as similarity, complementarity or contrast, and involves all the elements that make up the wine and the food (flavours, textures, aromas, etc.).
