He has never been picky in his life and he is especially fond of spicy food. Tamas Duzi, a Szexzard winemaker, says he hasn’t spent much time in the kitchen.
How was the first pink wine born?
It happened more than ten years ago: I carried the grapes to a fermentation tank of one hundred hectoliters set up in the yard by car and trailer, and after one trip I went home for lunch while the others in the yard were feeding the grapes to the mill. Suddenly I heard a neighbor shouting, “The tank is full, grape juice is pouring from above!” They ran out, and I quickly realized we had spotted the quantity. Soon I enclosed a small reservoir in the yard, ten hectoliters came in, and from it came the first rose. The thousand bottles Wine bought became because one of its partners needed a special gift that he wanted to present to his customers. Since then, of course, we have increased production, and today we make more than one hundred and fifty thousand bottles a year from it.
He not only makes roses but also makes delicious red wine!
He was called at the time the “King of Roses” and I was very happy with him, but at the same time, it had the disadvantage that many people don’t even know that my red wine is as good as roses. Of course, I am proud to bring three golds at the Rosy World Contest in Cannes – over eight hundred wines were started!
If you empty a bottle now, what would you like to eat?
Maybe a thin slice of smoked salmon with a fresh vegetable salad. Yes, I can imagine that for Rozum in the blue franc, she also wrote this on his poster: “For white meat, fish and friendly conversations.”
What flavors do you remember from your childhood?
I grew up in Sarkuz, Auxiny, where there are long traditions of growing peppers and fish dishes. There, fish soup is called “fish,” as people say to each other, “Come on, I’ll cook a fish!” I’ve gotten used to spicy and spicy food since I was a kid, and with us, peppers can’t be left out of anything. My mom used to cook something every day: potato noodles, turnip greens, green beans, and put a little red pepper in each to color the food. I have been a sleeper eater, I’ve always said that anyone he chooses is self-satisfied. On the other hand, Kadarka goes well with good paprika dishes, and there was a saying in this regard: “If you don’t drink a pint of kadarka for fish, the poor fish will think your dog ate it!”
When did you first try cooking?
I remember my father mentioned at the age of 80 that he hit his head against the stove door handle when he was a little kid; Fortunately, I have not had such a “experience”. As a student, when forced, I would sometimes bring scrambled eggs with bacon, which I would chop an onion. I don’t really cook, but once I almost ‘taste’. My daughter and I were at home, and I said to her, “Now I’m cooking, what for dinner?” Since he “asked” his friend’s ear, I started kneading the dough, stretching it out, filling it with plum jam, then cooking it, and in the end it worked!
What food will be on the table during festive occasions?
The fish can’t be left off the Easter menu, and we roast turkey for Christmas, but there’s usually some wild soup too. I always tell my wife to eat big pots because there won’t be enough food, because if the family gets together and we sit around the table with seven kids, soon everything will run out.
What kind of food did you taste when you traveled abroad?
I mentioned that I am not picky, so if I can, then I taste everything, even oysters. I ate for the first time in the south of France, and luckily they added a good acidic wine, which made it slippery! I tell everyone, “Whatever local peasants eat and drink the wine they drink, because this is true gastronomy.”
One of the wines is called “Tour de Dzsi”. Do you think your other passion is cycling?
My wife gave the name to this delicious red wine, which is at the top of its category. Back then, I was bike competing, and to this day I still ride a hundred miles every week; If I don’t sit in the saddle for two days, I will miss a lot on the third day. Ideas come up while cycling, I have time to think; For example, I also named one of my wines “Pentaton” while cycling.
What’s your biggest recognition so far?
One of them was when in 2014 the Hungarian Wine Academy awarded me the title of “Wine Producer of the Year”. The other was held in 2015, in one of the most prestigious competitions in the world, the Vinales Internationales event in Paris, when Greek Cabernet cuvée won the title of “Best Red Wine”. For me, in addition to the 31 Rose Awards at Cannes, this was perhaps the greatest appreciation of my life.
What is the most beautiful and difficult moment in your life?
The hardest moment was when I fell seriously ill. Then the doctor said that I must be prepared for any eventuality. I couldn’t sleep for days, so I took out Babets Mihaly Yunan’s book and understood everything; Since then I have believed in my recovery! The most beautiful was the birth of five children; We are still very happy to live together in such a large family. I was saying we should live life in a good mood and we’ll look back and understand that.
Sirloin With Plum And Mashed Potato
– as Tamás Dúzsi likes it
Ingredients (for 4 people):
For the sirloin steak: 1.4 kg of sirloin, 400 gm of plums
Preparation: Peeled sirloin is pickled a few days before preparation. Almost. Slice the 140g of the pieces, chop them with salt and pepper, then place the soaked plums in the Dosi Aforce coffe on half of the meat piece. Fold the edges of the sirloin onto the plums and roll it up. Then the stuffed sirloin is fried. When serving, slice the meat. We add the homemade potato donut and brown sauce made with Dúzsi Óvörös Cuvée.
Potato Donut: 400 gm potato, 240 gm flour, 2 egg yolks, 40 gm yeast, 6 tablespoons milk, 60 gm butter, oil, salt to taste.
Preparation: Peel the squash, grate and cook in salted water. Then it is filtered and crushed with a potato press. The yeast is turned into lukewarm milk and sugar. Knead the flour with eggs, soft butter and yeast liquid. Finally, serve with boiled potatoes and salt. Cover and simmer for an hour in a warm place. The dough is then placed on a plate sprinkled with flour, stretched to a thickness of 2 cm, and then discs of 3 cm in diameter are cut with a cake slicer. We fry the dough in a lot of hot oil, but only put a few pieces in the pan at a time because the cakes grow while baking. Finally, it is taken into the mustache and the excess fat is drained.
To prepare the brown sauce: 70 gm smoked bacon, 30 g fat, 50 g sugar, 300 g vegetable soup, 1 small onion head, 150 g tomato puree, 100 g flour, 2 dl of red wine, 2 bay leaves, 1 teaspoon thyme, 1 spoon Small mustard, 1 pinch of salt, 1 liter broth. (The soup can also be made from two stock cubes.)
Preparation: On the fat of fried bacon cubes, fry the sugar until brown, then add the finely chopped greens and chopped onions. Leave it on low heat, stirring constantly, for 5-10 minutes, until the fat fries, that is, until the resulting juice evaporates. Then add tomatoes and spices and fry for another 2-3 minutes. Meanwhile, create a brownish shake on the lard, melt it with wine and broth, then add it to the veggies. Boil this sauce base for a long time, remove the fat, strain it (if possible, break a sieve for the vegetable as well), then cook it over low heat until thick enough.