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Károly Kolonics will show his wines from Somló

Posted on 07/3, 2013

Kolonics KárolyKároly is a young and ambitious winemaker from Somló. Somló also belongs to the Balaton wine region, though it is a bit farther from the lake then the other Balaton tegions.

Károly Kolonics is an experimental type of person, he has tried several barrels (like chestnut) and also unknown grape varieties, but  he is most proud of his juhfark (a native white grape from Somló).

Somló is quite popular among foreign wine experts because of its vulcanic soil and the wonderful minerality of the wines. It is a tiny region with great wines, and Károly Kolonics is one of the best representatives of the region.

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(Magyar) Vízilabda, bor, Füred

Posted on 06/26, 2013

Sorry, this entry is only available in Magyar.

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Five star restaurant at lake Balaton

Posted on 06/19, 2013

Sorry, this entry is only available in Magyar.

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Orange Spirit, Abbey Liqueor and Many Other Spirits from Agárdi

Posted on 06/17, 2013

Agárdi SzilvaEurope’s most famous spirit contest is called Destillata, it is organized in Austria. Hungarian spirits have achieved 113 medals this year, and the most successful distillary is Agárdi with its 21 medals.
Agárdi produces the liqueors of Pannonhalma Abbey based on tradititon of centuries, while the distillary is innovative as well, for example they were the first to produce a spirit for cigars. The spirit is made of the marc of Tokaji aszú and aged in aszú barrels.
The distillary makes orange, banana and even beer spirit.

Come and taste Agárdi pálinkas at VinCE Balaton!

 

 

 

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Badacsony Style Dish Will Be Created

Posted on 06/13, 2013

Csoportkép-háttérben a BadacsonnyalBadacsony is a wine region on the north-west of Balaton. It’s remarkable shaped mountain is volcanic, thus wines gain significant minerality. Some ambitious winemakers formed an association called Badacsonyi Kör (Circle) and now they work on creating the region’s own dish. They invited chefs and visited farms to see the famous grey cattle, cheese manufacture, fish plant and of course to taste wines, especially the indigenous kéknyelű. The new dish will be shown to the professionals in Budapest, on 3rd July, and the public can taste it in Badacsony Wine Festival at the end of July.

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