What it pairs with
-
Steamed asparagus with lemon
Delicate floral and citrus pair gently with asparagus. -
Fresh mozzarella with herbs
Light floral wine matches the delicacy of fresh mozzarella. -
Poached fish in herb broth
Clean citrus and floral character complements herb-broth fish dishes.
How to serve Barta Hárslevelű
Allow 5 minutes from open to pour.
- Open and pour. Open and pour directly. No decanting required for this style.
- Serve at 8-10°C. Cellar temperature (8-10°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a smaller all-purpose white glass: the bowl shape rewards the wine's structure.
- Pair with. Steamed asparagus with lemon, Fresh mozzarella with herbs, Poached fish in herb broth. Match the wine's structure to the dish's fat and salt.
History
Barta added Hárslevelű to their range in 2009 to give a fuller picture of Mád's traditional varieties alongside their Furmint, the two grapes historically grown side by side on the hillside dűlők.
- 2009 — First varietal Hárslevelű from Barta Winery
Facts
- Producer
- Barta Winery
- Grapes
- Hárslevelű
- Classification
- Tokaj PDO
- Oak
- Older oak or stainless steel
- ABV
- 12.5%
- Price
- €18-30 at retail
- Drinking window
- 2-8 from vintage
- First vintage
- 2009
Frequently asked about Barta Hárslevelű
When should I drink Barta Hárslevelű?
Drink 2-8 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Barta Hárslevelű?
Steamed asparagus with lemon is the canonical pairing. Other strong matches include Fresh mozzarella with herbs and Poached fish in herb broth. Delicate floral and citrus pair gently with asparagus.
What grapes are in Barta Hárslevelű?
The blend is Hárslevelű. The wine is classified as Tokaj PDO.