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Tuzko Birtok Sauvignon Blanc Pannon 2022

92

White still

, Szekszard/Tolna

Tuzko Birtok Sauvignon Blanc Pannon 2022

, N/A , 100% Sauvignon

13.00%, 0,75 l

€ 7.06 ex VAT

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szekszard/tolna wines for sale

Information about Szekszard/Tolna

Region	Szekszard/Tolna
Country	Hungary
Climate and soil	Hungary has a distinctly continental climate, with hot, dry summers and harsh winters. But the altitude above sea level and the proximity to Lake Balaton has, in some parts, a refreshing effect. The country enjoys around two thousand hours of sunshine a year. In addition, normally, autumn is very long and sunny, which favors the formation of botrytis. To the west around the Balton Lake dominate the slate, volcanic basalt, ariglla and "löss" lands. On the vast plain the land is mainly sandy; on the hills to the north-east we find volcanic rocks and Pécs has, above all, volcanic soils mixed with slate and sand.
History	The Szekszárd area is an ancient wine region where wine-making can be traced back to Roman times. The first Hungarian kings introduced strict regulations to protect the noble wines produced here. The hills were covered with grapevines and wine was produced in the region even under Turkish occupation, who seem to have had a taste for the Szekszárd Kadarka. The industrous and wine-loving Swabians who settled in the region in the eighteenth century brought new life to the local vine cultivation. This is where the favourite wines of Franz Liszt and Pope Pius IX. came from, and where Mihály Babits and Ervin Lázár acquired a taste for good wine.
Typical dishes	Hungarian cuisine is famous all over the world for its spicy and bittersweet flavors. Paprika, both sweet (csemege) and spicy (csipos), and pepper are always present in recipes not only of traditional cuisine but also in those dishes that are the result of a true gastronomic revolution of Hungarian cuisine that has taken the path of modernity . Among the most famous dishes are the Gulash (Gulyas), a tasty soup with beef stew and, often, pasta, very different from the Czech, rich in lard (or oil), onions, cumin, paprika, potatoes, carrots, parsley, peppers and tomatoes. Soups in general are the masterpiece in Hungarian gastronomy: delicious mushroom soup and potato soup, which in some restaurants you can enjoy with delicious slices of toasted apples in the oven, and very good also cabbage soup, fish soup cat and, in the summer, the sour cherry but our advice is to experiment and enjoy the range of flavors, present in all dishes, which will surely impress you in a positive way. Halaszl, meat, vegetable or fish soups are the first Hungarian dishes and often vary from region to region. Very famous also the Porkolt, a beef stew, or mixed meats, cooked in a fried onion and lard, flavored with paprika, peppers and tomato; comes on the table with a thick red sauce. Only in Hungary is it flavored with tejfol, sour cream unobtainable elsewhere. In addition to the well-known Hungarian salami, there are other excellent sausages, such as teli szalami and Pick szalami. In the Budapest restaurant menus you will often find duck and goose liver. Among the typical desserts there are strudel, crepe alla Gundel, Somlo dumplings, chestnut puree and ricotta hot pasta.
Red grape varieties	Cabernet Franc, Cabernet Sauvignon, Merlot
White grape varieties	Chardonnay, Riesling, Sauvignon, Veltliner

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