Plum Dumplings: An Austro-Hungarian Treat

Anne Krebiehl MW offers this traditional recipe in her latest article for Wine Enthusiast. Read the full piece here. Known as Lekvártascherl in Austria and Barátfüle in Hungary, these plum dumplings are a delicious example of Central European sweets. The best wine pairing would be either an Austrian eiswein or late harvest wine from Hungary. Here are a few we recommend: From the Rosenhof Winery in Austria, producer of some of the finest, incredibly balanced sweet wines- Rosenhof Blaufränkisch Eiswein 2012 Rosenhof Welschriesling TBA 2010 Two late harvest wines from Tokaj, Hungary; one is made by the Füleky winery and the other by Patricius. Both wines retain a beautiful amount of freshness and lively acidity that work in harmony with the residual sugar- Füleky Pallas Tokaji Late Harvest 2012 Patricius Katinka Late Harvest 2012 Plum Dumplings Recipe Recipe courtesy Michal Rabina, Eisenstädter Mehlspeiskuchl, Schloss Esterházy, Eisenstadt, Austria Ingredients 2 cups boiled, peeled potatoes 3/4 cup quark or fromage frais 3/4 cup unsalted butter 2 egg yolks (save the whites for another use, or discard as desired) 1 whole egg 1 1/2 cups flour, plus extra for dusting 1 teaspoon lemon juice 1 teaspoon finely grated lemon zest 1 teaspoon finely … Continue reading Plum Dumplings: An Austro-Hungarian Treat

#WineWednesday Spotlight #10: Gere Portugieser

As the very welcome rain was pouring down in Northern California last weekend, I suddenly wished I could have shared my Moroccan spiced fish stew dinner with my East coast relatives and colleagues who were stranded by what we now are calling the record-setting blizzard of 2016. I opened a bottle of the relativity low-priced, but great quality red wine from the well-established Southern Hungarian town of Villány: Gere Portugieser. Since German settlers brought innovative techniques and the Portugieser grape with them to the region, it has become a local treasure. The winemaker, Attila Gere, first took interest in the future of Villány wines while tasting the home-made versions served by his father-in-law. Gere became obsessed with the potential of the area and when the Communist regime was dissolved in the early 90’s, Attila Gere winery was established. In Hungary, the grape was once known as Kékoportó or “blue Portuguese” but has been renamed Portugieser in recent times. Aged in stainless steel after fermentation in wild yeast, the wine has a deep color, and is more fuller-bodied than wines aged in oak. The variety’s naturally low levels of acidity mean that Portugieser wines should be drunk in their youth. It … Continue reading #WineWednesday Spotlight #10: Gere Portugieser