I have not been able to take more than a week off at a time for the last 31 years. It is nice to be able to finally take a long trip and not feel rushed!
The wines I have tasted were excellent! I tried using the vavino ap to find them in the states, but not a single wine I tasted was available. Strange how a country that produces fantastic wines never really found its way to the American market. Of the Hungarian wines I found in the States, not one could be called excellent. I am not sure why.
Visiting the winery in Lovas was a blast! We stayed for 2 days. On day one, we were met at the door with a shot of Palinka (brandy/grappa) to welcome us. After enjoying an hour or two of conversation on the terrace, we then then drove over to the Balaton Yacht Club for an afternoon of sailing, swimming, and all around fun. Then it was back to the Winery for dinner.
Frisci (my cousin) had a fire going in the artisan over for 5 hours. He then raked out the coals and slid in a giant pan of Pork. He then roasted the pork for 3 hours, then added whole tomatoes and potatoes then continued roasting for another 2 hours. The pork was "fall apart" delicious and the tomatoes were concentrated and full of flavor! they served this with a variety of different salads. Yum!
By the time that dinner was over, we were all exhausted! no time for the winery. that was strictly for day two.
On day two, our group split up into two groups. One group went for another day of sailing while our group toured the town of Tihany. Tihany was full of old world charm and provided incredible vistas of the lake.
Then, again, it was back to the winery for a dinner of lacho and chicken paprikash. After dinner, we rolled down into the cellar and sampled some of my family's best. Over the last 18 years, my cousin has branched out into making red wines. Simply outstanding. After the cellar tour, we gathered at a anti-chamber he uses as a type of "tasting" room. While we were sitting and sipping, my cousin poited out the bench we were sitting on. The initials A.T. and the year 1910 were scrolled on it. (A.T. was my great-great grandfather). Overwhelmed by the history and family connection, I leaned over to my brother and simply said.. "Just look where we are!".
He also showed us his still. He makes true grappa where he takes the grape skins, adds water and sugar, allows that to ferment, then distills it. His still has about a 25 gallon capacity and is double walled with oil in between the two walls. THe still works by heating the oil witch then heats the mash. For own personal use, this is legal in Hungary. Got to say that the stuff, although very strong, was very smooth.
The whole experience was the highlight of our 18 day trip. Now that I am back home, it is time to figure out just how much one of those artisan ovens cost!
Here a few more pictures.
We anchored the boat and went swimming.
The pork right out of the oven ...
And the first plate of many for me!
Cooking lecho over a wood coal fire!
My plate. Lecho on one side and Chicken paprikash on the other.
This was a taboo. Apparently, one should never put lecho and chicken paprikash on the same plate.
Being well fed, Frisci handed me the LITERAL key to the cellar!!!
Another side of the cellar. The rack is for some of his older stock...
Group shot in the antechamber..
My niece learned a lesson about wine and palinka. This is her the next morning wearing that unmistakable "I will never drink again" face.
