Kikelet Hárslevelű

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What it pairs with

• Trout en papillote with lemon and herbs Delicate, floral and citrus notes complement the clean flavours of paper-baked trout.More wines for trout →
• Lemon-herb risotto Lime and herb character echoes the risotto's bright aromatics.More wines for risotto →
• Fresh ricotta with citrus zest Light, floral wine pairs naturally with soft citrus-accented cheese.More wines for cheese →

With cheese

Gomolya Our pick Gomolya is a fresh, lactic and pleasantly salty cheese, per the HÍR collection; the floral notes of a dry Hárslevelű sit alongside it without overpowering it.

How to serve Kikelet Hárslevelű

Allow 5 minutes from open to pour.

1. Open and pour. Open and pour directly. No decanting required for this style.
2. Serve at 8-10°C. Cellar temperature (8-10°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
3. Glassware. Use a smaller all-purpose white glass: the bowl shape rewards the wine's structure.
4. Pair with. Trout en papillote with lemon and herbs, Lemon-herb risotto, Fresh ricotta with citrus zest. Match the wine's structure to the dish's fat and salt.

History

Kikelet has cultivated Hárslevelű as a varietal since 2006, expressing the grape's distinctive linden-blossom aromatics through Stéphanie Berecz's mineral-focused vinification approach.

1. 2006First varietal Hárslevelű from Kikelet Pince

Facts

Producer

Kikelet Pince · visiting guide

Grapes

Hárslevelű

Classification

Tokaj PDO

Oak

Older oak or stainless steel

ABV

12.5%

Price

€20-35 at retail

Drinking window

2-8 from vintage

First vintage

2006

Frequently asked about Kikelet Hárslevelű

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