It’s celebration time again for Tokaj Aszú

On the 10th of December we are celebrating Tokaj Aszú one of the most exclusive and greatest sweet wines of the world for the second time. The International Aszú Day is an excellent opportunity to savour the wines with their classic match: foie gras. #aszuday

„The first Aszú Day was surprisingly successful, we received unexpected feedback from all corners of the world. Many people remarked on how they were not really keen on sweet wines before but having tasted an exceptional aszú on this day made them change their opinions. It just goes to show what I have often encountered personally: after the first experience with aszús you are bound to re-evaluate the whole category”, says Dániel Kézdy about the debut year of his brainchild, Aszú Day.

„Following last year’s more adventerous choice, Sechuan cuisine, this year our focus is on something more traditional but at the same time highly exclusive: foie gras. There are many different ways to prepare foie gras and if you follow our recipes you can surely find and prepare the perfect match for aszú wines on the 10th of December.”

Aszu and foie gras

Though most people consider it a dessert wine Tokaj Aszú partners well not just with desserts. Hungary is among the top producers of quality goose liver so it is only natural that in Hungarian cooking one of the traditional matches for aszú wines is foie gras.

The slightly sweet flavour of foie gras beautifully complements the residual sugar of aszú and the vibrant acidity is the perfect antidote to the rich texture. When preparing the food one should also take into consideration the character of the aszú. Young aszús are best matched with fruit and herbs, older, mature bottles pair well with dried fruit, jam and caramelized dishes. Due to the variations in vintages, vineyards and technology aszús show great diversity providing ample room for bolder experiments with flavours when cooking.