Hungary’s Red Gold: Red Fangs Paprika, Kékfrankos and Kadarka

“I must tell you: Hungarian paprika is the best. This is not arrogant nationalism. This is a fact.”—Flora Gaspar My paprika education and enjoyment started and continues with Flora Gaspar at Da Flora restaurant in North Beach. Flora is someone I like to reserve at least two hours for even when I only have a few wines to share. Her encyclopedic knowledge of Hungarian history, language, food, and culture are based on decades of personal experience and heritage. That’s the first hour. The second hour is dedicated to her opinions about the first. She tackles all of the things that make wine and food so endlessly engaging. I’ve shamelessly plagiarized her insight and stories to further your Hungarian indoctrination. And although her restaurant (everyone should go) just turned 20 years old, importing Paprika under her Red Fangs label is just getting off the ground. To tie everything together, Flora has shared some of her favorite Paprika laden recipes, paired them with two Hungarian wines I will be bombarding you with in the coming months, and of course the opportunity to purchase some Red Fangs yourself. Before we get to the wines, recipes and the stories behind them told by Flora … Continue reading Hungary’s Red Gold: Red Fangs Paprika, Kékfrankos and Kadarka