Szóló – Tűz (Fire) 2020
Hárslevelű
Hungary, Tokaj
Szóló – Tűz 2020 opens with a striking flinty edge, a crisp and invigorating introduction that hints at its volcanic roots. This initial burst sets the stage for a wine that is intriguing and deeply connected to its terroir.

The nose is a merge of meadow flowers and fresh green fruits, with notes of pear, quince, and grapes taking main stage.
A delicate layer of linden blossom weaves through the bouquet, while a whisper of chestnut adds depth and warmth.
On the palate, Tűz 2020 reveals a harmonious interplay of ripe stone fruit with floral and spicy aromatics. Subtle hints of chamomile and mango offer a refined and inviting complexity.

The wine’s texture is smooth and velvety, as the morning mist over Tokaji’s hills.
Its medium body glides effortlessly, supported by bracing, straightening acidity that keeps each sip focused, fresh and engaging. The finish is serene yet compelling, leaving a lingering desire to return to its elegant embrace.
This wine doesn’t just cut through the winter gloom - it shatters it, leaving only light in its wake.

Szóló

partners

FOOD PAIRING

omni

Starters:

• Hungarian Foie Gras with Caramelized Apples
  The richness of foie gras is balanced by the wine's acidity and honeyed notes, while the caramelized apples echo the fruity flavors in the wine.
• Grilled Asparagus with Hollandaise Sauce
  The flinty minerality of the wine complements the earthiness of asparagus, and the creamy hollandaise harmonizes with the wine's texture.
• Hungarian Cold Cucumber Soup (Uborkaleves): This refreshing soup, with its hint of dill and sour cream, will balance the wine's green fruit and chamomile fragrance.

Main Courses:

• Chicken Paprikash with Nokedli (Hungarian Dumplings)
  The creamy paprika-infused sauce and tender chicken are elevated by the wine's floral and fruity notes, while the dumplings add a comforting texture.
• Grilled Trout with Almond Butter and Dill Potatoes
  The delicate, nutty flavors of the trout and almonds align with the wine's green fruit and honeyed characteristics, while the dill adds a fresh herbal note.
• Stuffed Cabbage Rolls (Töltött Káposzta): Filled with a mixture of rice and minced meat, these hearty rolls in a tomato sauce will harmonize with the wine's layered complexity.

Cheeses:

• Pálpusztai (Hungarian Soft Cheese)
  This creamy, slightly tangy cheese pairs beautifully with the wine's honeyed and floral notes.
• Trappista (Semi-Hard Cheese)
  A mild, buttery cheese that complements the wine's stone fruit and chamomile aromas without overpowering it.
• Pecorino with Honey Drizzle
  The salty-sweet combination of Pecorino and honey mirrors the wine's honeyed and flinty characteristics.

Desserts:

• Honey Cake (Mézes Krémes): Layers of honey-flavored cake and creamy filling will echo the wine's fine honey aromas.
• Apricot-filled Hungarian Pastries (Barackos Rétes): These pastries with a sweet apricot filling will match the wine's ripe stone fruit flavors.
• Chestnut Purée (Gesztenyepüré): This dessert of sweetened chestnut purée, often served with whipped cream, will complement the wine's chestnut undertones and chamomile fragrance.

vegetarian

Starters

• Grilled Zucchini with Herbed Goat Cheese and Linden Blossom Honey
  The floral notes of the wine complement the honey and herbs, while the zucchini adds a fresh, earthy element.
• Creamy Mushroom Soup with a Hint of Paprika
  The earthy, umami flavors of the mushrooms pair beautifully with the wine’s flinty minerality and subtle floral aromas.
• Roasted Beetroot Salad with Walnuts and Aged Balsamic Vinegar
  The sweetness of the beetroot and the nuttiness of the walnuts echo the wine’s stone fruit and honeyed undertones.

Main Courses

• Mushroom Paprikash: A vegetarian twist on the classic dish, using meaty mushrooms in a creamy paprika sauce that will resonate with the wine’s subtle floral and chestnut undertones.
• Stuffed Bell Peppers (Töltött Paprika): Bell peppers stuffed with a mixture of rice, herbs, and vegetables, served in a tomato sauce, will harmonize with the wine's layered complexity.
• Cabbage Strudel (Káposztás Rétes): A savory strudel filled with cabbage, onion, and caraway seeds, providing a satisfying contrast to the wine's flinty attack.

Cheeses

• Liptói (Hungarian Sheep Cheese)
  This tangy, crumbly cheese pairs well with the wine’s floral and honeyed notes, creating a delightful contrast.
• Camembert with Quince Paste
  The creamy, buttery Camembert and the sweet-tart quince paste enhance the wine’s stone fruit and honeyed characteristics.
• Goat Cheese with Lavender and Honey
  The floral and tangy flavors of the goat cheese mirror the wine’s aromatic profile, creating a perfect match.

Desserts:

• Hungarian Poppy Seed Roll (Mákos Beigli)
  The nutty, slightly sweet filling of the poppy seed roll complements the wine’s honeyed and floral notes.
• Apricot-filled Hungarian Pastries (Barackos Rétes): These pastries with a sweet apricot filling will match the wine's ripe stone fruit flavors.

• Chestnut Purée (Gesztenyepüré): This dessert of sweetened chestnut purée, often served with whipped cream, will complement the wine's chestnut undertones and chamomile fragrance.