Élet & Stílus 2020. Téli szám

summary
WINERY MÖRK
We have visited a vineyard in Akali where
having a panorama of Lake Balaton and
accompanied by a few curious wasps we
had a conversation with viticulturist
András Mörk, who after giving up the
previous life of the family in Budapest
moved to a place near the vines. At
present the winery has a territory of
5,5 hectares and use biodynamic
methods in winemaking. András
considers the viticulturist’s profession as
one with a lot of possibilities to develop
continuously, as one can always learn
many tricks and never runs out of new
lessons. For example now he has started
to deal with battonage technics when
wine is kept on dregs and is stirred up
regularly. It is felt e.g. in his Chardonnay
wine of 2018 matured in wooden barrel
which is especially creamy, so the effect
of keeping on dregs harmonises with the
taste of vanilla and drupes coming from
the barrel. It is worth visiting this winery
solely for the sake of this wine.
GASTRONOMY
The Abacus Business & Wellness
Hotel**** Superior is located 25 km
from Budapest, in Herceghalom. The
hotel’s inspiring atmosphere, innovative
environment and uncompromising
gastronomical philosophy makes it the
ideal place for family vacations, wellness
weekends, conferences, business
meetings and even weddings. The chef,
Ferenc Toth, whose resume boasts
with extensive foreign experience, uses
simple, local and seasonal ingredients
from Zsambek’s basin in his dishes.
The majority of the spices he uses are
grown in the kitchen’s own garden.
Their dishes draw on both international
sensibilities as well as the traditional
Hungarian sense of taste; all while
using modern culinary technology.
The combination of gastronomical
pleasures with a peaceful, familiar
atmosphere and modern environment
translate into more than half the guests
being regulars. Their success was further
confirmed when Abacus Business &
Wellness Hotel won the title of Best
Rural Business and Conference Hotel in
Hungary.
GAME ON THE TABLE!
In Hungary you can get the best game, e.g. the loin of venison
which is considered to be the Rolls-Royce of meat. The wild
boar is a separate section in game gastronomy. While in
ancient times the aim of hunting was subsistence, today game
has become nearly a luxury product and hunting itself has
become the sport of distinguished and well-to-do people.
Game serves as the basic material for top gastronomy. Game
is highly appreciated for its taste, its nutrients and its low fat
content. The complex, diverse, ripe game taste is an essential
element of game gastronomy as well as the terroir, because
one can feel the land where the animal lived which is decided
by the fact what kind of herbs was eating.
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