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29 November 2012 News

Wine & Spirits Magazine just published a feature on the common myths surrounding the legendary Tokaji region (December 2012 issue). In the section on one common myth, “Tokaji is for Dessert”, the reporter writes about her lunch with Lázsló Mészáros of Disznókö, who enjoys Tokaji with his main course at the Sárga Borház Disznókö restaurant. “sipping chilled Tokaji Aszú with goose liver pâté…he has a pork cutlet, pounded thin, breaded and through the cheese course.” Check out the picture of Sárga Borház and read more about Myth #5 below.