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To this day, the love of agricultural land resides in the heart of the Hungarian people. It is said that the vineyard can be loved even more.
That’s true, but only later did I understand the reason for that. When I was a child, I watched my parents see how hard they worked in the vineyard and how hard they insisted on it. I thought if it was such a bitter job, I would never be a farmer! Later, with an adult boss, beyond starting a family, I began to understand why grapes are more than if someone has land. Because with this fruit I can create a value of enjoyment that can bring joy to me and to my friends and acquaintances. We sit by the wine, we talk, after a glass or two we are in a good mood, we can be happy with things, we will have fun. The charm of grapes begins there when one falls in love with wine.
Did your parents encourage you to try wine when you were a kid?
My father, being Swabian, I called him Fater, he always said:
Drink wine, son, this is the healthiest drink!
But I resisted and drank only beer until I was twenty, and then when I got married, the softness of my head grew and I began to deal with wine. One of my friends wisely said that you have to reach a certain age for someone to deal with grapes and wine. Luckily, I got into viticulture and oenology very early. Unfortunately, my father died too early, so I had to keep making wine on my own. As long as he lived, we always greet each other on Christmas Eve with a Tokaj aszú on Christmas Eve.
Little by little I understood that the grapes, the winemaking, are more than the property of the land. I feel good when I meet someone and with gratitude in his heart he says, “You know we toast your wine on Christmas Eve!”
What foods were on the table when you were children, and which did you like best?
I grew up in a poor family, so we lived modestly, but I was never hungry because Mutter, that’s what my mother called, cooked very delicious food. We ate roast rooster or paprika at harvest time.
On weekdays, I made a lot of bread with jam, and also fatty bread, which I still love, with onions and peppers!
I learned from my parents: if you have two florins, just spend one, put the other in your pocket, because you may need it at any time. So once I had the opportunity to travel abroad on a business trip, I decided to buy one of those half a million tanks for processing grapes.
Have you ever wanted to cook?
Cooking myself for a long time consisted of watching others do it. However, there was a time when Ede Tiffán touched cauldrons at union meetings that he would have lost a pound of meat per head, and then I told myself that I would try too.
I started as I saw it from Ede, no prescription, no description, and it was a huge success. Encouraged by this, I decided to try baking meat as well, as it is one of my favorite dishes anyway. On one occasion we sailed in Croatia with my brother-in-law, his wife and a couple of friends; To this day the venison steak that I baked on the ship is mentioned.
If you go abroad, do you taste national dishes or do you prefer to stick with the steak?
Wherever I travel, I try steaks everywhere: in the Düsseldorf wine patron, for example, there is a Spanish restaurant that I visit twice during the four-day fair, my wife eats fish and I eat roast beef. Since steak has also been on our restaurant menu, I think it’s my job duty to test how it’s done elsewhere. The biggest challenge of my life was in Chicago when they put “T-bone” in front of me. It was a “bulldozer steak” about one pound, the sirloin and sirloin were fried together and the bone was left on as well. I must admit it tasted great, but that slice caught me, I couldn’t eat it!
What comes to the festive table at home?
Without chicken broth, there is no Sunday lunch, and then the fried meat that my wife makes at the table, thighs, wings, which my daughter likes very much. Of course, we had a sip of Bock wine.
What does wine and gastronomy mean to you?
Life. Wine is closely related to gastronomy, enhancing the flavors of food. How can you have a Bock steak with water or raspberry syrup? To do that, Bock cuvée dukes!
Besides winemaking, he has another passion, hunting.
I really like nature and hunting gives me the opportunity to walk. I recently shot a six pound antler deer; I found it from 213 meters! More recently, on the other hand, a mouflon worked a lot: we went hunting on Sunday and walked twelve kilometers in the Gönc forest, in forty centuries of snow. He was already a stone’s throw away when he suddenly moved away … Four days later, after another three or four kilometers of walking, I managed to spread out, it was a good specimen, the horn measured 65-67 cm.
Have you had difficult times or challenges in your life?
If I fail, I will book soon, and if I succeed, I will go ahead and think about how I can do better tomorrow. I think it will always improve, so I only see the positive in front of me.
What makes your heart happy?
When my oldest granddaughter runs into the yard and yells, “Hi, Dad!”
The boy really likes the basement, we look at the barrels and what the boys are doing. I love my job and my big dream is that someone takes this forward in the family so that I feel that I have not worked in vain. Of course I don’t tell anyone about this, but I make them feel that the grapes are waiting for someone, the winery …
Ingredients
(For 4 people, 1 serving of 300 g)
1.2 kg of aged and aged Argentine sirloin, 2 pieces of TV pepper, 2 pieces of medium tomatoes, 400 g of zucchini, 200 g of spinach, 300 g of mushrooms, 16 cloves of garlic, 1 dl of olive oil, 150 g of butter, 4 pieces of wholemeal loin bread, 600 g of peeled potatoes, salt, ground pepper to taste, garlic tartar sauce and chives (made with olive oil)
preparation:
The rested sirloins are peeled, sprinkled with ground pepper, cut into 300 g portions, salted and fried in a fiber plate at 170 ° C in minimum olive oil for 4-5 minutes (this medium, core temperature 68-70 ° C). If there are no fiber panels, fry in a cast iron skillet in the same way as in a fiber panel. We cut the peppers in half, fry them with a little salt in addition to the steak, and fry the breads. When the steak is done, rest in melted butter at 60 ° C for 5-6 minutes.
Meanwhile, sauté whole garlic cloves, halved tomatoes, zucchini slices (about 1-1.5 cm) and sliced porcini mushrooms. Add salt and pepper, season with crushed garlic, and add the spinach leaves last, then roll up quickly.
Boil the cooked potatoes in their skin, fry until golden brown in hot, abundant oil, a little salt, pepper, then stir with garlic oil and sprinkle with chopped parsley. If possible we serve it on a wooden plate, we offer a garlic chive sauce.
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