Tokaji
History
The Tokaj region, located in northeastern Hungary, is renowned for producing the world-famous Aszú wine, which was earned the reputation of being the “Wine of Kings.” Winemaking traditions in Tokaj date back to the early 12th century when Hungarian kings and nobles recognized the unique potential of the region's volcanic soils and favorable climate for cultivating grapes.
In the 16th century Tokaj became the first wine region in the world to have its vineyards classified, a testament to the high regard for its wines even in historical times. The region's golden age began in the 17th century when the sweet, botrytized Tokaji Aszú wines gained international acclaim, becoming sought-after treasures among European royalty and aristocracy. Though this golden era could not have arisen had Aszú not been a accident of conquest.
Ottomans and Aszú
Between 1521 and 1541, the Ottoman Empire made their conquest of Hungary marking a pivotal moment in European history, as well as that of Tokaj. Led by the infamous Sultan Suleiman the Magnificent, the Ottoman forces, with their superior military tactics and firepower, eventually overran Hungarian defenses and besieged key fortresses. The fall of Buda in 1541 resulted in the division of the Hungarian Kingdom into three parts, with the western and northern regions under Habsburg rule, and the central and southern territories becoming part of the Ottoman Empire. This conquest significantly altered the geopolitical landscape of Europe and led to centuries of ongoing conflict and cultural exchange between the Ottomans and the Central European powers.
During this period of conquest, Tokaj was subjected to intermittent raiding by Ottomans. It is this raiding that aszú has its roots. With half of the fields already harvested and fermenting, Ottoman raids forced the local population to go into hiding. When the raiders had retreated, farmers came to fields filled with botrytized grapes. Utilizing these grapes was a priority, but how. So arose aszú.
Pairing Tokaji
Hungarian Porkolt Recipe
Ingredients:
2 lbs pork rib meat, cut into bite-sized pieces
2 tbsp vegetable oil
1 large onion, finely chopped
2 cloves garlic, minced
3 tbsp Hungarian sweet paprika
1 tsp caraway seeds
Bacon
1 tomato, chopped
Salt and pepper to taste
1 cup beef or vegetable broth
1/2 cup sour cream
Chopped fresh parsley for garnish
Instructions:
1. In a large pot, heat the bacon over medium heat. Add the chopped onion and sauté until it becomes translucent.
2. Add the pork rib meat to the pot and brown it on all sides.
3. Stir in the minced garlic, Hungarian sweet paprika, and caraway seeds. Cook for another minute to allow the flavors to meld.
4. Add the diced tomato to the pot. Season with salt and pepper to taste, then pour in the beef or vegetable broth.
5. Cover the pot and let the pork cook in the oven at 275° for about 1.5 to 2 hours, or until it becomes tender. Stir occasionally and add more broth if needed.
6. Once the meat is tender, stir in the sour cream and heat the porkolt through without boiling.
7. Check for seasoning and adjust if necessary.
8. Serve the Hungarian porkolt hot, garnished with chopped fresh parsley. This dish pairs well with Hungarian noodles (nokedli) or mashed potatoes.
Pair this with a dry style of Tokaji. Let’s remember that 70% of Tokaji wine is dry.
