The best Hungarian wine guide for Christmas

Christmas is not just about delicious food but also good drinks. One of the best decisions for a good main course is choosing a fine wine, but the question arises: what kind of wine should we choose for what dish? After all, a lot depends on whether a fish or a poultry dish is on the table. Máté Szokolai, the winemaker of Chateau Mate, gives us tips.

“Let’s start with the typical Hungarian eating habits and talk about hake. This is not a Hungarian fish species, but it is consumed by almost all Hungarians. The perfect choice is an Italian Riesling with good acids; feel free to drink it as a spitzer. However, for a spicier, roasted bream, a good Blue Frankish rosé is more appropriate,” said Máté Szokolai in the article of Origo.

A typical Hungarian Christmas menu starts with a heart-warming fish soup. For this, the expert recommends a Szekszárd Kadarka or Blue Frankish. In theory, you should not pair wine with soup, but this is a very dense fish soup, so a light red wine could pair nicely with it. Apart from Hungarian fish, if salmon or silver bream comes our way, we can experiment as much as we want. A great choice is to drink rosé champagne with the salmon. The winemaker recommends an exciting white wine for the bream.