Út a szőlőbe

#8

Menu

Trout, pomegranate, red beet
Modern Waldorf
Duck liver, raisin, marron
Contemporary carp soup
Styrian pumpkin salad
Hortobágyi a'la Krisztián Huszár
Mangalica cheek
Polenta mousse, walnut, lemon ice-cream

Date: 7-8th December 2018  7pm (3 hours long)
28.500 HUF per person

ONLY 14 PLACES!

For application, please send us an e-mail to info@benczebirtok.hu or call us on +36 30 212 7288. Pre-paying the price of the tasting by bank transfer is needed to confirm participation.

We would like to draw the attention of our kind guests that that the dishes of the degustation are small portions, so it is possible that the these will not be satisfying for everybody. For this case, we are preparing some cold options, too.

Kóstoló: A termőhely hangjai #7

Kóstolósorozat birtokunk természethű tételeivel, melyeket ezúttal Bernát Dániel és Kiss O'Shea Dániel séfek izgalmas, a szezonra hangolt négykezes kóstolómenüje kísér.

A menü:

Galló sajt mousse, uborka jég, gyömbér, fenyőecet

Marinált fogas, sáfrány

Meleg borjútea, friss füvekkel

Füstölt angolna parfait, zeller, pácolt daikon retek

Dámszarvas tatár, torma, hagyma

Meleg habos mandula gazpacho, sós, édes, ötfűszeres mandula

Mangalicafasírt, paszternák, sült kápia

Grízpuding, birsfagylalt, mézeskalács

2018. november 2 és 3.

Kezdés: 20:00

A kóstoló hossza várhatóan 3 óra.

A kóstoló ára ételekkel 28.500 Ft / fő, mely ásványvizet és kávét is tartalmaz.

A kóstolón való részvétel előfeltétele a telefonon vagy e-mail-ben történő jelentkezés a következő elérhetőségeinken: +36 30 212 7288, info@benczebirtok.hu, illetve a kóstoló árának átutalással történő teljesítése.

Felhívjuk kedves vendégeink figyelmét, hogy a kóstolón felszolgált ételek kóstolómennyiségűek, azaz nem mindenki számára jelenthet majd teljes vacsoramennyiséget. Erre az esetre készülünk egyéb hideg alternatívákkal is!

Gluténérzékeny vendégeink számára jelenleg sajnos még nem tudunk alternatívákkal szolgálni, minden más egyéb ételérzékenységet kérjük, hogy előzetesen jelezzenek!

Tasting: The Sounds of Our Terroir #4

Tasting event of our natural wines with an exciting degustation menu of Daniel O'Shea chef and selected phonograph music!

Degustation menu of August:

Colourful "life" of tomato
24 month dry-aged rib-eye, coffee vadouvan jus
Melone, basil
Sturgeon, remoulade, saffron
Abstract cabbage pasta, duck jus
Traditional Hungarian sponge-cake dessert speciality (Somlói galuska)

Tasting: The Sounds of Our Terroir #3

Tasting event of our natural wines with an exciting degustation menu of Daniel O'Shea chef and selected phonograph music!

Degustation menu of June:

Zander, seaberry, summer carrots, chervil
Kohlrabi, green apple, crayfish from Zala
Faces of egg in two pieces
Demeter "Magyartarka" beef tartar, homemade ponzu
Green gazpacho, almond icecream, honey
Traditional Hungarian cheese dessert speciality (Rákóczi)

Tasting: The Sounds of Our Terroir #2

Tasting event of our natural wines with an exciting degustation menu of Daniel O'Shea chef.

We tell the very beginning, the story of leaving the big city and ending up in the vineyards, in the nature, under the starry sky. The most difficult situations and the best moments. We tell about the inspiration and constant exploration that we need to present an even clearer, even more expressive picture of nature. Playing the sounds of our terroir, Szent György-hegy through various style exercises, experiments, small quantities and samples.

Daniel O'Shea also comes a long way till he arrives to our estate. His greatest source of inspiration is the pannonian cuisine, he spends two years in Taubenkobel that was chosen for the best Pannonian restaurant in the past. After his studies in Lyon he works at L'Espalier, in Boston at Bentley's and in London on the side of the Irish chef, Richard Corrigan. Returning home, he wins the 2nd Czifray competition and becomes the sous-chef at Alabárdos Restaurant in Buda for four and a half year.

Degustation menu of May:

Lamb kebab, red pepper, onions
Smoked veal tongue, horse radish, spinach
Labneah, honey, pine nut, walnut
Elderflower jus, carp, meyer lemon, algae
Cold rose duck liver, rhebarb jus, Japanese pepper
Strawberry, raspberry, mint, icecream with sparkling wine, poppy seeds

The price of the degustation and the wines together is 12.000 Ft per person and it includes mineral water and coffee as well.

Date: 25th and 26th May, begining at 19:00, the duration of the tasting is appx. 3 hours

For application, please send us an e-mail to info@benczebirtok.hu or call us on +36 30 212 7288. Pre-paying the price of the tasting by bank transfer is needed to confirm participation.

We would like to draw the attention of our kind guests that that the dishes of the degustation are small portions, so it is possible that the these will not be satisfying for everybody. For this case, we are preparing some cold options, too.

Tasting: The Sounds of Our Terroir #1

Tasting event of our natural wines with an exciting degustation menu of Daniel O'Shea chef.

We tell the very beginning, the story of leaving the big city and ending up in the vineyards, in the nature, under the starry sky. The most difficult situations and the best moments. We tell about the inspiration and constant exploration that we need to present an even clearer, even more expressive picture of nature. Playing the sounds of our terroir, Szent György-hegy through various style exercises, experiments, small quantities and samples.

Daniel O'Shea also comes a long way till he arrives to our estate. His greatest source of inspiration is the pannonian cuisine, he spends two years in Taubenkobel that was chosen for the best Pannonian restaurant in the past. After his studies in Lyon he works at L'Espalier, in Boston at Bentley's and in London on the side of the Irish chef, Richard Corrigan. Returning home, he wins the 2nd Czifray competition and becomes the sous-chef at Alabárdos Restaurant in Buda for four and a half year.

Degustation menu of April:

Asparagus, citrus hollandaise, cheese from Kapolcs
Lamb pate with onion salad
Rabbit in riesling jelly, vegetables
Rhubarb, goat cheese, acacia oil
Trout, whey with butter and garlic
Semolina pasta cup, plum, walnut, walnut oil

The price of the degustation and the wines together is 12.000 Ft per person and it includes mineral water and coffee as well.

Date: 28th and 29th April, begining at 15:00 and 19:00, the duration of the tasting is appx. 2,5 hours

For application, please send us an e-mail to info@benczebirtok.hu or call us on +36 30 212 7288. Pre-paying the price of the tasting by bank transfer is needed to confirm participation.

We would like to draw the attention of our kind guests that that the dishes of the degustation are small portions, so it is possible that the these will not be satisfying for everybody. For this case, we are preparing some cold options, too. 

2017

In the quitness of this grey winter our new vintage is starting to evolve slowly. Some of our new wines are still fermenting, the airlocks filled with water are clucking according to the tidal rythm. Some others that are after fermentation, racked once or twice are already more developed, their personalities are more recognizable, they are settling nicely, so the date of bottling is coming soon.

Although '17 seems much more easy vintage than '16, it is about extremity again! In winter the cold, in summer the heat brings new records. Of course we do not complain, our cellar is almost full and finally we could harvest Hárslevelű and Furmint from the new vineyard planted in '15.

In January and February chilling cold decimates the diseases that in previous years wintered happily. Often there is around -15 Celsius or more in protected places as well that was not really typical on our submediterranean slopes before. March comes with too fast warming, immediately we find ourselves in a warm, sunny weather like in May with 20 Celsius that allures the vines to develop as fast as they can. The almond trees burst into flower on 13rd, the budding starts on 30th of March.

However the hard winter with its last forces attacks back in the middle of April with strong snow showers and stormy wind that womps the fresh shoots. Needless to say that after the disaster we had last year we eat all of our nails... Yes, on our feet as well! The temperature is permanently floating between 0 and 2 Celsius and above 200 m sea-level the snow covers the fresh leaves so here some part of them were frozen a little. The last night the forecast tells clean sky above Hegymagas that would have been a disaster. Fortunately the clouds disappears till dawn, the temperature keeps around 0 Celsius, so we finally escapes...

About old vines

By frequently visiting wine regions abroad and events, I taste many old vine wines. It is quite common that they are at age 50, 80 or even 100, cultivated with great care and expertise by 3 or 4 generations. These vineyards are great merits and represent greatly their country's wine culture.

Calendar

07 - 08 / 05 / 2017 The Real Wine Fair, London
Tobacco Dock, Pennington Street (off Wapping Lane), London E1W 2SF
Link to the website
Our wines: Rózsakő 2016, Talált szőlő 2015, Rajnai rizling "Riesling" 2015, Piros Bakator 2015

17 / 07 / 2017 Picnic with wines, Strekov
Strekov 1044, 941 37 Strekov
https://www.facebook.com/events/1370184829715217

Vineyard tour, winetasting, dinner

After having our first successful pop-up restaurant event in November 2016, we are inviting you again to join us for a laid-back winetasting and delicious, comforting dinner made by us.

If the weather is nice we will take a short walk in our frosty, quiet vineyards before the sun goes down. With this tour you may learn about the way we make wine starting from the vine.

During winetasting we will tell you more about how we decide on the style of our wines and say a few words about the characteristics of our vineyards.

The three-course dinner will be tuned especially to January vibes.

Wines

Pinot Noir "Gemini" Rosé 2013 Brut Nature
Kék bakator 2015
Rhein Riesling 2015
Pinot Noir "Virgo" 2014
Pinot Noir 2015
Rhein Riesling "Venus" 2013

The menu

Starter
Trout, red cabbage, dill

Main course
Duck, beets, buckwheat

Dessert
Sweet potato, sponge cake, hazelnuts

Local cheeses

The menu may vary according to seasonal changes.

Event details

January 28, 2017 / Saturday /

Vineyard tour (in case of nice weather): meeting at 2:45 p.m., the tour begins at 3:00 p.m. so we can enjoy the last rays of the sun before it goes down

Winetasting and dinner: from 6:00 p.m.

The duration of the program is about 4 hours including the tour. Regardless of weather conditions please wear warm, waterproof gear!

Registration

Winetasting and dinner: 10000 HUF per person if you reserve accomodation at us. Without accomodation the price is 14000 HUF per person.

We can only guarantee your reservation if you pay the price of the program ahead.

For more information about the program and accomodation, please contact us at info@benczebirtok.hu or call +36 30 212 7288.

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