Gellért Szó, Master Confectioner, whose cake has been selected Cake of Hungary this year, has created a dessert to match the 2014 late harvest Kedves (‘Kind’) wine – loved by many – of St Andrea Winery of Egerszalók. The fruity cake, also named Kedves, is a gluten-free pudding with pear and caramelised walnut. It was introduced at the Szőlőünnep harvest festival and the organizers say that it is already a huge success.
The new dessert was first served for journalists on the opening day of the Budapest Wine Festival held in the Buda Castle and was introduced for the first time to the general public on 24 September at the harvest festival. The exclusive press conference convened for the St Andrea cake provided Ádám Barna, Chef at the St Andrea Wine & Gourmet Bar (selected “Best New Restaurant” this year by Gault&Millau Guide) the opportunity to hold a presentation about pairing wines and food.
The journalists, together with two viticulturists, György Lőrincz and his son, ifj. György Lőrincz (Jr.), had the chance to learn about the new items of the Winery: the 2015 Rózsa (Rose), 2015 Boldogságos (Blessed), 2014 Áldás (Blessing) and 2012 Merengő (Musing). Ádám Barna offered figs and mangalica ham to Rózsa, the Rosé Cuvée of St Andrea from Merlot, Blaufränkisch and Pinot Noir. Boldogságos, which belongs to Egri Csillag category, was the next wine accompanied by veal cutlet, grapes and macadamia nuts. It was followed by a 2014 red blend, Áldás served with venison ham prepared with smoked tea and sloe. Chocolate mousse with beetroot, beetroot crisps and cocoa beans were paired to the elegant, fruity Merengő, barrel-aged for two years. (For the tasting notes click here.)
Finally, Gellért Szó who made the Cake of Hungary this year, presented Kedves, i.e. the gluten-free dessert of St Andrea Winery made with pears and caramelised walnut inspired by the 2014 late harvest Kedves wine of the younger György Lőrincz.
St Andrea Szőlőünnep organized in September featured a jazz concert and a vertical Pinot Noir tasting. The hundreds of participants could learn that it is possible to make a natural and authentic sweet wine at the Eger wine region, as well.
Photos by Piroska Koltai
