Luscious Honeyed Peach, Orange and Spice
Royal Tokaji Blue Label is a rich, sweet and complex wine with a dazzling intensity and freshness. Rich golden is colour, it has gorgeous aromas of honey and peach with traces of citrus fruit and spice. On the palate, flavours of ripe figs, orange peel, and sweet notes of cinnamon come through. All are beautifully balanced with a fine acidity leading to a long refreshing finish.
Awarded a well deserved 17.5/20 by leading wine critic Jancis Robinson.
White, Sweet | 25CL | 11% ABV
Food and Wine Pairing
If you love sweet and savoury, this wine is absolutely fantastic with our Goose or Duck Foie Gras…pure heaven and it works really well with crumbly blue cheeses like Stilton. For dessert, try this wine with a chocolate or fruit tart or why not simply enjoy this Royal Tokaji on its own. It’s the perfect finish to any meal!
About the Producer
The Royal Tokaji Wine Company is acknowledged as one the best producers in Hungary and combine traditional wine-making methods with modern technology to create their award-winning wines.
Their vineyards enjoy long summers and early morning autumnal mists which roll in from the Bodrog and Tisza Rivers. These damp conditions encourage the growth on Noble Rot on the grapes causing them to dry and shrivel. This concentrates the grape sugars and wonderful aromatic flavours inside resulting in naturally raisinated grapes called Aszú which produce wines of remarkable intensity.
Admired throughout history, it is said that Tokaji was so revered by the Russian Tsar Peter the Great that he dispatched Cossacks to ensure the wine’s safe passage to St Petersburg. Production dried up during the Communist era but the Royal Tokaji Company, an Anglo-Hungarian consortium formed after the fall of Communism, has played a major part in Tokaji’s resurgence. So chill down and pour yourself a glass of history. Enjoy every sip!
Wine: Royal Tokaji Blue Label Aszú 5 Puttonyos, Hungary 2013
Region: North East Hungary
Sub region: Tokaj-Hegyalia
Colour: White, Sweet
Grape Varieties: Furmint, Harslevelu
Although nearly any food is capable of causing an allergic reaction, only the bellow listed foods account for 90 percent of all food-allergic reactions. These foods are:
- Cereals containing gluten, namely: wheat (such as spelt and Khorasan wheat), rye, barley, oats
- Crustaceans for example prawns, crabs, lobster, crayfish
- Nuts; namely almonds, hazelnuts, walnuts, cashews, pecan nuts, Brazil nuts, pistachio nuts, macadamia (or Queensland) nuts
- Celery (including celeriac)
- Sulphur dioxide/sulphites, where added and at a level above 10mg/kg in the finished product. This can be used as a preservative in dried fruit
- Lupin which includes lupin seeds and flour and can be found in types of bread, pastries and pasta
- Molluscs like clams, mussels, whelks, oysters, snails and squid
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