Author: Kristian Kielmayer , Ágnes Herczeg

REDy

REDy

History

This is a type of wine from Villány, created on the initiative of the community. It aims to be light, fresh and laid back. Its name was created by a playful modification of the English word “ready” in which the ”y” also refers to the “y” generation. It aims to showcase the cheerful, youthful face of Villány, with Portugieser playing the leading role. The main constituent of the blend should be Portugieser (formerly Kékoportó) at 51-66%, together with varieties such as Blauburger, Kadarka, Kékfrankos and Zweigelt and only very small quantities of other permitted varieties. The varieties were selected to ensure that Redy is all about light, fresh red berries. These varieties, however, are not indicated on the bottle, as the wines should stand for consistency and style. It is primarily designed as a food-friendly, bistro wine, so It has to be bottled under screw cap and present a uniform appearance.

Viticultural characteristics

Villány has proved to be the home of serious, appealing, high-quality, full-bodied wines, for example Cabernet Franc (Villányi Franc), Bordeaux blends and other blends as well as some monovarietal wines. It is Hungary’s southernmost wine region, which stretches over approximately 25 km. Most of its vineyards are located on the southern slopes of the Villány Hills, which boast diverse soils of limestone, dolomite and loess. It has a continental climate with prevailing Mediterranean influence. Portugieser is the second most planted variety after Cabernet Sauvignon. It is a harmonious red blend which showcases Villány’s lighter, fresher, more cheerful face.

What its wine tastes like

A red blend, whose basic message is lightness, freshness and drinkability. Portugieser is responsible for its fresh, red berry fruitiness, Kadarka peps it up with its spiciness, while Blauburger contributes depth of colour. These varieties err on the side of low tannins, resulting in light to medium-bodied wines. Zweigelt adds both spicy, floral notes and rich tannins, whereas Kékfrankos brings further complexity and depth. And we have not even mentioned the other permitted varieties. The winemaker’s own mark and the abovementioned criteria are the most important: medium-deep purple-ruby colour, fruity berry notes, some floral and spicy notes, fresh acidity and soft tannins. The main thing is for the primary aromas to shine through without undue oak influence.

Wine & food pairing

RedY, the Villány Portugieser-based blend, is all about youthful, light, fruity flavours. It is an easy-drinking everyday wine, which can be enjoyed all year round. Kadarka, Blauburger, Kékfrankos and Zweigelt are the other main varieties used in RedY, so its soft, low tannins, vibrant acidity and delicious notes of spice make it perfect with everyday meals. It is a great choice for baked vegetable dishes, light roast meat, stews, pepper ratatouille, potato gratin, lasagne, pizza, pasta with tomato-based sauces, barbecues, mustardy grilled meat and light paprika-flavoured stews. It also works well with other light Hungarian-style dishes. Choose wines from the latest vintages and drink within a year or two to best appreciate its fresh, light style. Always store in a cool place, at a constant temperature, away from direct sunlight and heat, to best preserve its aromas, as it oxidises relatively quickly. Serve just below room temperature at about 14-16°C in a tulip-shaped red wine glass. Ingredients that best match the flavour and texture of RedY include root vegetables, potatoes, Jerusalem artichokes, beetroot, legumes, aubergines, tomatoes, mature cheeses, duck and game birds as well as pork, veal and lamb dishes.

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