Wine & Dine with Isa Bal

Wine & Dine event of Kayra was very special this time. In addition to enjoying an early summer evening in the garden of Mimolett with Kayra’ wines and a delicious dinner from Murat Bozok’s kitchen, we had Isa Bal and his conversation on wine & dine at our table.

I’m not sure which was more worth to tell you. The modest comments of Isa Bal, or Murat Bozok’s low profile presenting his masterpieces as if they were regular dishes. I’m just going to tell you a few things briefly without boring you. 
Firtly, I’d like to mention that I think that anyone who witnessed the harmony of Kayra Vintage Chardonnay with a soup (jerusalem artichoke soup with vanilla) would not have a problem anymore in believing that wine can get along with any kind of food.

After the soup and asparagus salad, I tasted the Foie Gras, which is something highly glorified by French people, but is definitaly not my kind of food. It was too oily for me. (Still, I put it on a piece of brioche -meaning butter-bread, I guess- nicely and took a picture for you.) Similarly, the Hungarian Tokaji, which was included in the menu on Isa Bal’s suggestion, was not my kind of wine, it was too sweet for me. However, when I tasted these two together, I can tell you that it was clear to me why sommeliers are important persons. The intense and sweet taste of the wine swept away the strong smell and oily feeling of Foie Gras. This must be what they call harmony!

Isa Bal mentioned that Tokaji did not always have to be so sweet. The wine we drank was a wine made of grapes picked up one by one. On the bottle, the expression 6 puttonyos was written. This means that 1 liter of the wine contains 150 gram sugar. If you happen to buy Tokaji, you may see the expression saying 3, 4, 5, or 6 puttonyos. For instance, 5 puttonyos means that there is 125 gram sugar in 1 Liter of the wine.
Lastly, I’d like to tell you about the main dish of the dinner, a veal steak (antrikot). I’ll be s hort and to the point. If that unbelievably soft and artless looking food was a veal meat, what were the things that we had been buying from the butcher and cooking at home?
Without digging in this subject deeper, I am ending my post here wishing to have further dinners at Mimolett with wine and joy.
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