Hungarian Ambassador at a “Taste of Hungry”

On Monday, October 17, the Hungarian Embassy offered a dinner and wine tasting for people interested in Hungarian foods and wines. The event began at 5:30pm a the Library of Congress, James Madison Memorial Building: Montpelier Room.  This building is just across Independence Avenue from the original Library of Congress. After going through the required security check at the main door, we made our way to the 6th floor, winding our way through the large building to the Montpelier event room.

“Taste of Hungry” featured Áldomás brand products and Hungarian wines from Hungary’s Eger, Tokaj, Sopron and Szkeszárd wine regions.

Hungarian Revolution of 1956

The reception room showed Hungarian patriotism with the red, green and white Hungarian flags hung. Numerous displays explained the revolution of 1956, with the recognition of the 60th anniversary of the Hungarian Revolution. One of the displays noted, “At the end of World War II the Red  Army invaded Hungary. The occupiers introduced a communist dictatorship, put an end to free elections, and power was ultimately exercised by one party, the Hungarian Work People’s Party (MDP). The state security organization controlled by the communist party, the notorious AVO could arrest anyone and at any time, and it did so. There was some kind of an action taken against every third Hungarian citizen.” Each display around the room, offered more insight into the tragic years that the people of Hungary faced. A quote, on one display, from thirty years later by Ronald Reagan in 1986. “They lit a candle of hope and inspiration that can never be extinguished. The revolution was a true revolution of, by and for the people. The Hungarian revolution forever refuted communism’s claims to represent the people, and it told the world that brave hearts still existed to challenge injustice.”

The “Taste of Hungry” reception room had a large round table with bowls of Hungarian bread/rolls topped with cheese. Two types of Hungarian wines were served as people mingled with numerous, quiet conversations taking place.

Ferment wine from Hungary

The wines in the reception area were a 2015 Thummerer Egri Csillag and a Taschner Irsai Olivér. The 2015 Thummerer Egri Csillag was a light yellow color. The wine was a blend of Királyleányka, Leányka, Sauvignon Blanc, Tramini and Zenit. The wine offered floral and peach notes. It had a very crisp finish. The Taschner Irsai Olivér was also a light yellow color. The wine was made with Irsai Olivér grapes. It was extremely aromatic with its floral nuances. You could experience the aroma just by raising the glass to your face. The silky wine was reminiscent of roses and honeysuckle. The finish was crisp.

Shortly after 6pm we were directed to an adjacent room set with numerous tables seating eight. After introductory remarks including that it “requires all your five senses” and this is a “culinary journey”, the Ambassador of Hungary to the the United States, Her Excellency Dr. Réka Szemerkényi spoke enthusiastically about Hungary. She mentioned that Hungary is a small state, and she spoke of the impact of the Revolution of 1956.

Ms. Zsanett Oláh, CEO of the Hungarian National Trading House, spoke about Áldomás emphasizing that the Áldomás food products have no additives or flavor enhancers. To us, this was very interesting as we think about reading the ingredients of products in our local stores and they frequently have a variety of additives.

Hungarian Mixed Plate

After a few minutes, wine was poured and a delicious mixed Hungarian starter plate was served. This was a colorful combination of three types of lettuce, Hungarian Winter Salamis, Áldomás Mangalitza pork sausage, “Áldomás” goose liver with red onion jam, mushroom pâte, seasoned cottage cheese spread, spring onion, juicy red onions and a bite-size piece of orange pepper. This course was served with a Tokaji Furmint wine and a Pinot Noir from Eger. The 2013 Gróf Degenfeld Tokaji Furmint was a light yellow color. The wine was crafted using Furmint grapes. The wine offered citrus, floral and mineral notes on the aroma. Peaches were noted on the taste. This off-dry wine was slightly sweet and had a crisp finish. The 2014 Gál Tibor Pinot Noir was a translucent red color. It had a red berry fruit aroma and taste. The light to medium bodied wine had mild tannins and a crisp finish.

Hungarian Wine

The second course for the evening was a medallion covered with a sauce plated with soft bites of brussel sprouts. This course was paired with two red wines. This course was paired with two red wines. The 2013 Takler Reserve Kékfrankos was a translucent ruby color. The wine was made with Kékfrankos (also Blaufränkisch) grapes. It offered black fruits on the aroma and taste especially black cherry. The wine had bold tannins and was full bodied. The finish was crisp with a bit of leather. The second red was a 2012 St. Andrea Merengö Egri Bikavér Superior. The blend included Kékfrankos, Cabernet Franc, Merlot, Pinot Noir and Syrah. The wine was a dark ruby color emphasizing dark fruits, bold tannins and a full body. The finish was crisp.

Crepe dessert

Dessert was a sumptuous multi-layered confection, a layered crépe-cake with cinnamon-plum jam. It had a creamy, smooth consistency with layers of very thin pastry. Served with dessert was a Szicsek Aged Jonathan Apple Pálinka. This was a light yellow colored spirit with 44% alcohol (88 proof). It offered an apple aroma and taste. The smooth mouthfeel also had some alcohol burn. The spirit had a very long apple aftertaste.

BudaPassion Trio Music

The evening ended with a performance by the BudaPassion Trio. The trio consisted of a vocalist, violinist and keyboardist. Unfortunately, the conversations in the room continued and it was difficult to hear the musicians at their best.

Cheers!
Terry and Kathy Sullivan
Wine Trail Traveler