Beetroot-cured salmon with horseradish and Furmint

It’s always good to find a new wine that will take on all comers and I think I’ve found it in dry Furmint.

It’s the same grape variety that goes to make Hungary’s luscious sweet wine, Tokaji but is also increasingly used to create attractively mineral whites that you could turn to when you might otherwise drink a dry riesling or a grüner veltliner.

This one, a 2014 Oremus Mandolas (available for £15.59 from thedrinkshop.com) is actually owned by Vega Sicilia and was listed by the glass at Corrigan’s in Mayfair where I had lunch last week.

I had a hunch it would work with my starter of beetroot-cured salmon and horseradish cream and it was absolutely spot on. I’m doing a food and wine matching masterclass at VinCE in Budapest in March and can’t wait to see what else it pairs with. Any thoughts do ping them my way ….

Incidentally the fixed price lunch at Corrigan’s is exceptionally good value at £28 for 2 courses or £34 for three. Our main course was an oxtail and cep pie (which was perfect with a 2009 Rioja from Finca Allende).