Recipe and wine recommendation
Tóth Ferenc Winery in Eger organizes wine dinners and experimental tastings regularly. What’s more, they gather the opinions of their guests and share the experiences they have gained. As a result of their latest tasting in the cosy, lovely restaurant called Senator House in Eger, the winning match was a real surprise: a starter made of fois gras paired excellently with the dry white blend of Eger called Egri Csillag. Foie gras is usually accompanied by sweet Tokaj in Hungary – and indeed the two give an astonishing match –, but this starter rich in flavours and of creamy texture fit perfectly with the crispy, refreshing, yet complex, long lasting white wine.
How to make foie gras capuccino
- Slice 250 g foie gras, sprinkle the slices with salt and pepper, fry them in a little oil and place them on a tray.
- In the same frying pan fry a finely chopped onion, add some thyme, add the slices of liver, and then flambé with 3 cl of brandy.
- Add 400 cl chicken stock, mix until smooth and sieve if needed.
- When serve, pour the liquid in coffée cups and place milk foam on top.
(Thanks for the recipe: http://solier-gourmet.blogspot.com)
And the ideal lover of the dish
Egri Csillag Superior 2016 is made of four grape varieties: Hárslevelű, Leányka, Olaszrizling and Rhine Riesling. The base wines were fermented separately in stainless steel, then matured separately in new, 5 hl oak barrels especially made to age white wines. Blended in March, after 4 months of ageing, bottled in May. 1600 bottles were made. Straw yellow colour with golden reflections. Mint notes on the nose, buttery corn and mint on the palate with minerality and oak notes. Vivid acidity, long, fruity finish.