SLOVAKIAN WINE AND FOOD: PAIRING INSPIRATIONS

Traditional Slovakian dishes crafted by VIAJUR’s fine-dining chefs with pairing inspirations from winemaker Tomáš Dilong (right)

Fallow Deer

Tomáš Ševčík, group executive chef, ZAR Hospitality

Slovak game meat, locally sourced from the mountains, offers a savoury and tender experience that pairs seamlessly with the wholesome goodness of locally grown vegetables — pumpkin, potatoes and shallots — all organically cultivated on our Farná farm. Freshly harvested by hand, rosehips add a delightful touch. Our focus on simplicity and the natural quality of ingredients creates a connection between the plate and the rich agricultural landscape surrounding us.

To be paired with: VIAJUR, Dunaj, Nitra 2021

This fallow deer dish effortlessly pairs with VIAJUR Dunaj 2021. With its profound ink-like colour, this red wine captivates the senses with luscious plum and indulgent chocolate notes.

The well-balanced acidity, full-bodied character and sweet, ripe tannins create an ideal harmony with the savoury and tender Slovak game meat. The wine’s richness and depth also beautifully complement the seasonal vegetables.

Catfish

Martin Klaučo, head chef, Franz Josef restaurant, Hotel Lomnica

The culinary artistry of VIAJUR’s Franz Josef restaurant is where sustainability meets exquisite, vibrant flavours. Embrace zero waste, with catfish bones transformed into a rich, fennel-infused sauce. Cauliflower, raisins and sturgeon caviar add contrasting textures and pops of sweetness and salinity. Almost

all ingredients of this umamirich dish are meticulously sourced locally.

To be paired with: VIAJUR, Rizling jurský, Svätý Jur 2021

The VIAJUR Rizling Jurský 2021 enhances this dish enormously. Sourced from 50-year-old vineyards above the village of Svätý Jur, the wine displays an intense yellow colour with a green hue, releasing captivating aromas of citrus and lime. The wine’s mineral and crisp palate complements the fish’s oiliness, enlivening the palate with refreshing acidity, and it will age handsomely.

Amouse Bouche Jiří Zajíček, head chef, ARTE restaurant, Pálffy Manor

This gastronomic journey begins with a creamy, fruity, earthy amusebouche of sheep-cheese chips paired with grape gel and marinated leaves. Transition seamlessly to the next course, featuring smoked eel adorned with creamed horseradish, tonburi and chives, the smoky richness of the eel harmonising with the sharpness of horseradish. Concluding the adventure is succulent deer served on an onion biscuit, partnered with tapenade and black truffle.

To be paired with: VIAJUR, Blanc de Noir, Nitra 2022

Crafted using the traditional Champagne method and Pinot Noir, this wine is a symphony of bright acidity, creamy texture and delicate bubbles. Pairing seamlessly with the amuse-bouche, the wine enhances the sheep-cheese chips, cutting through the creaminess and elevating fruity and earthy notes. During the smoked eel course, the blanc de noir’s richness complements the eel, while its creamy texture dovetails perfectly with the horseradish.