Food & Occasion

Pezsgő plays a big role on major occasions in Hungary, especially on Szilveszter, New Year's Eve, as well as at weddings and family celebrations. Törley has cultivated this role from the very beginning, putting its brand on menu cards until it became part of every celebration. When toasting, people say "Egészségedre," meaning "to your health." A well-chilled, dry Pezsgő also pairs nicely with simple pastries and white meat.

A dry, acid-driven Pezsgő pairs surprisingly well with Hungarian classics. Halászlé, the spicy paprika fish soup, needs a counterweight, and a fresh Brut with its acidity and bubbles cleanses the palate. The same goes for Lángos, the fried flatbread topped with cheese or garlic, where the sparkling wine cuts through the layer of fat.

Pogácsa, the little cheese or cracklings pastries, are the classic companion for a toast. They taste salty, and the Chardonnay Brut provides a clear contrast. A dish featuring goose liver, which has a long tradition in Hungary, also stands up well to the fine bite of the bubbles.

For desserts, choose a semi-dry Pezsgő. With Dobos Torte and its caramel crust, or with Gundel pancakes filled with walnuts and chocolate, the sweetness of the cake and the wine align—otherwise the sparkling wine can taste too sharp by comparison.

Walking past the cellars in Budafok, you understand why this place makes sparkling wine. The knowledge from Reims lives on in the limestone here, and the Törley name has accompanied the country's celebrations since 1882.