About Barta Pince

This author has yet to write their bio.
Meanwhile lets just say that we are proud Barta Pince contributed a whooping 127 entries.

Entries by Barta Pince

Szamorodni 2015: Tokaj Tapas Plate

Szamorodni 2015: Tokaj Tapas Plate This mixed tapas plate comprises three equally-proportioned components, including dried charcuterie (matured Mangalitsa ham and Mangalitsa sausage with truffles), cheeses (aged Zemplén hard cheese and cottage cheese marinated with Tokaji Furmint vinegar, thyme and olive oil), as well as marinated or pickled vegetables (roast and pickled bell pepper, as well […]

Furmint 2015: Harangod Mangalitsa Sausage

Öreg Király-dűlő Furmint 2015: Harangod Mangalitsa Sausage in Red Wine Cut the sausage into thick slices and grill quickly with olive oil and a few slightly crushed garlic cloves. Sprinkle with some apple vinegar, balsamic vinegar or Furmint vinegar and roast until almost crusted. Add some light red wine and heat to boil, then mix […]

Egy kis furmint 2019: Black Mussels

Egy kis furmint 2019: Black Mussels with Furmint  Heat up 12 to 15 black mussels with some virgin olive oil and two gently crushed garlic cloves until they start to open their shells. Then add the juice of a quarter of a lemon, a pinch of salt and black pepper as well as around 100 […]

Ronn Wiegand MS/MW on 2017 Barta wines

Ronn Wiegand MS/MW, one of only four people in the world to hold the titles of both Master of Wine and Master Sommelier, rated all three of our 2017 wines he tasted with a minimum of 4 stars out of five in a 2019 issue of his journal Restaurant Wine. Barta Öreg Király-dűlő Furmint 0929 […]

Furmint 2018: Spit-Roast Lemon Mangalitsa

Barta Öreg Király Dűlő Furmint 2018: Spit-Roast Lemon Mangalitsa with Mint and Wild Garlic Bulgur and Goat’s Milk Cheese Crumbles Steam the bulgar wheat and mix with fresh bell pepper, sweet cocktail tomatoes, shallots, mint, parsley and willd garlic and sprinkle with Furmint vinegar, virgin olive oil and freshly-pressed lemon juice. Rub the Mangalitsa fillets […]

Egy Kis Furmint 2019: Hot & Cold Tapas Plate

Egy Kis Furmint 2019: Zemplén ricotta, marinated with Furmint vinegar and fresh green herbs, roasted and marinated bell pepper, pan-fried oyster mushroom and green asparagus, served with roast garlic aioli and toasted rolls Ricotta/ Cut the cheese into larger cubes and sprinkle them with Furmint vinegar. Add thyme, rosemary and virgin olive oil, and let […]

Five Barta wines on the Borigo leaderboard with scores from 89 to 96

Five of our wines scored high in the February Tokaj edition BORIGO, Hungary’s leading wine magazine: Barta KVG Furmint-Hárslevelű 2018: the best Dry Blend with 93 points Öreg Király Dűlő Késői Szüretelésű Furmint 1108 2018: the best Late Harvest with 90 points Öreg Király Dűlő Késői Szüretelésű Furmint 2018: scored 89, sharing 2nd spot in […]

Barta Öreg Király Furmint 2018: ‘Elegant Furmint’ is not an oxymoron

Hungarian wine blogger Alföldi Merlot has been deeply shaken by the experience of tasting our Furmint 2018: “Cool elegance, calm, sophistication and smoothness. Fairly intense on the nose with flowers, peach, pear and lemon balm. Full and delicious on the palate. What really struck me was its natural stance, void of any forcefulness, contrivance, gaps […]

Furmint 2018: Honey & Orange Duck

Marinate the duck with rosemary, garlic and olive oil, then roast for around 20 minutes at 200 °C and then another some 3 hours at 160 °C. Meanwhile prepare a syrup with balsamic vinegar, brown sugar, honey and orange. Glaze the duck with the syrup and put it back into the oven for another 20 […]

Barta Aszúválogatás 2013 wins Gold at Mundus Vini

Barta’s Öreg Király-dűlő Aszúválogatás 2013 was one of the nine award-winning Tokajis at Mundus Vini 2020, taking home a Gold for the wine region. Válogatás means Selection, for this wine is a barrel selection of an outstanding batch of our 2013 6 puttonyos Aszú wine. First held in 2001, the Mundus Vini International Wine Awards […]

Bejelentkezés borkóstolóra