WINE PAIRING: Hungarian goulash and natural Kadarka

Goulash, a rich meat stew, is one of the national dishes of Hungary. It can be prepared with beef, veal, pork or lamb and is seasoned with paprika and other spices. We chose the pork version for today.

Cut the pork into 2cm cubes. Heat the olive oil in a large pan over a medium heat and add the onion and garlic and gently fry for 3 minutes. Add the pork, smoked paprika and chilli powder to the pan and cook for 5 minutes until the pork is browned. Add the peppers, water, tomato puree, oregano, chopped tomatoes and salt and pepper to the pan and give everything a good mix through. Reduce the heat slightly and simmer rapidly until the pork is tender and the sauce reduced a little. You can serve it with egg noodles or rice.

As a wine pairing, we suggest 2017 Maurer Kadarka 1880. This wine does not overpower the meal and helps enhance the rich flavour. Kadarka 1880 is a natural red from the oldest known Kadarka vineyard in the world. The vineyard is located in Serbia, on the border with Hungary and the vines were planted in 1880. The wine is made with no added yeast, fermented in open vat and aged in big old oak casks for 12 months. This earthy and fruity (strawberry & cherry) red is so great, you will probably cheat on your regular Pinot Noir with this natural Serbian 😉 Cheers!

Useful tips: Decant before serving to allow the wine to open up and release its bouquet.

Amsterdam, February 7th 2020