Read by Michael Flamel

Ah, the memories of our enchanting visit to the Faust Wine Cellar in Budapest still linger like the notes of a fine Hungarian wine. The atmosphere was nothing short of magical, nestled beneath the Budapest Hilton and the ancient walls of the Buddha Castle. Gail and I embarked on a journey into the heart of Hungarian viticulture, and what unfolded was a culinary experience of a lifetime.

Descending the stairs from the remains of a 13th-century Dominican Cloister, we found ourselves in a historical underground wine cellar that seemed to echo with the whispers of centuries past. The medieval ambiance set the stage for an evening filled with exquisite wines and delightful surprises.

Our host, the owner of the cellar and a seasoned wine expert, greeted us warmly and guided us through a five-course tasting that showcased the best of Hungarian wines. Each wine was a testament to the rich heritage and diverse terroirs of the country.

Tokaji Aszú:

Our journey began with the renowned Tokaji Aszú, a sweet wine with a golden hue that danced on the taste buds like a melody. Its honeyed notes paired seamlessly with the first course – a delicate foie gras mousse served on crisp Hungarian toast points.

Foie Gras Mousse Recipe:

Ingredients:

• 8 oz foie gras
• 1/4 cup sweet wine (Tokaji Aszú)
• Salt and pepper to taste
• Hungarian toast points for serving

Instructions:

1. Blend foie gras and sweet wine in a food processor until smooth.
2. Season with salt and pepper.
3. Chill the mousse and serve on Hungarian toast points.

Egri Bikavér:

Next on the list was Egri Bikavér, a robust red blend known as “Bull’s Blood.” Its bold character complemented the flavors of Hungarian kolbász, a savory sausage that left us craving for more.

Kolbász Appetizer Recipe:

Ingredients:

• 8 oz Hungarian kolbász
• 1 tablespoon olive oil
• Mustard for dipping

Instructions:

1. Slice kolbász into bite-sized pieces.
2. Sauté in olive oil until golden brown.
3. Serve with mustard for dipping.

Furmint:

The crisp Furmint, with its citrusy zing, was a refreshing interlude. It paired flawlessly with lángos, a traditional Hungarian fried bread topped with sour cream and grated cheese.

Lángos Recipe:

Ingredients:

• Pizza dough
• Oil for frying
• Sour cream
• Grated cheese

Instructions:

1. Roll out pizza dough and fry until golden.
2. Top with sour cream and grated cheese.

Villányi Franc:

Villányi Franc, a velvety red, took center stage with a hearty goulash that warmed our souls. The depth of flavors in the wine mirrored the richness of the traditional Hungarian dish.

Goulash Recipe:

Ingredients:

• 1 lb beef stew meat
• 2 onions, diced
• 2 red bell peppers, sliced
• 3 tablespoons Hungarian paprika
• Salt and pepper to taste

Instructions:

1. Sear beef in a pot, add onions and peppers.
2. Stir in paprika, salt, and pepper.
3. Simmer until meat is tender.

Juhfark:

The grand finale featured Juhfark, a rare and complex white wine, accompanied by heavenly Hungarian Dobos Torte. Layers of sponge cake, chocolate, and caramelized sugar echoed the sophistication of the wine.

Dobos Torte Recipe:

Ingredients:

• Sponge cake layers
• Chocolate ganache
• Caramelized sugar

Instructions:

1. Layer sponge cake with chocolate ganache.
2. Top with caramelized sugar.

As we left the Faust Wine Cellar, we couldn’t help but marvel at the culinary tapestry we had woven together with Hungarian wines and flavors. Our only regret was not bringing home a few cases of these extraordinary wines – a sentiment that lingers like the echoes of laughter in that ancient cellar. Budapest had cast its spell on us, leaving us with memories that age like a fine wine.