The Balatonboglár wine region was traditionally a red and then white wine producing area, but from the second half of the 20th century, the increasingly fashionable red wine production also gained a significant share here.
Today it is a mixed, about 3: 1 ratio of white and red wine growing landscape.
The nature and quality of the wines grown here depend perhaps to the greatest extent on the method of cultivation and yields than in other wine regions.
In both white and red wine we find fresh, light annual wines with beautiful acids and good fruitiness (eg from the princely variety), at the same time especially heavy wooden barrel maturation with excellent, high alcohol content concentrated white and red wines also occur here. Italian Riesling, Rhine Riesling, Tramini can give excellent quality as well as Pinot Noir or Cabernet varieties.
As our restaurant belongs to this wonderful wine region, all the wines on the wine list (except for Tokaji Aszú) all come from the great cellars of this region, in keeping with a good local patriot.
Taste these great juices, you will have a wonderful experience!
If you have to list the most well-known hungaricums, chances are brandy is one of the first to come to mind. When harvesting in the countryside, slaughter of pigs began, if the rabbit shoot was successful, or if not, a glass of brandy was appropriate to conform to the rite. They swore to someone’s brandy everywhere. There were cultivators of this profession everywhere who could make a memorable delicacy from the fruits of a landscape.
This potion is ours, Hungarians’. Our national specialty like Tokaji Aszú, red pepper or winter salami. Let us respect ourselves, our environment and this treasure by never exaggerating our consumption. After all, the certain four centilitres that is recommended for an adult every day will make it as appetizing as it is against the cold of winter or the heat of summer…
Never drink brandy alone.
Never cool the brandy, as its true flavour can only be applied handwarm.
Equally important is the shape of the glass; before sipping the filled bottle with a bay at the bottom and a narrowing mouth, despite the mouthwatering scents that are taking off, close it in your palm for a minute or two so that the noble drink inside takes over the temperature of your body slightly.
It’s worth doing the so-called dry test: after you’ve folded up your glass for five or 10 minutes – it also keeps you in control – and then smell it: if you’re dealing with real Pálinka, you can only smell the pure fruit.