Name: SR Prime Steakhouses ROYAL TOKAJI Recipe
Cook time: 30 min
Total time: 30 min
Yield: 6 servings
Cuisine: Hungarian
Ingredients: 500 ml Tokaji Aszú 5 Puttonyos (2017); 6 each Chilled stemmed dessert wine glasses; 6 pieces Thin lemon twist or candied orange peel (optional); 250 ml Room-temperature water (for glass rinsing); 120 g Blue cheese or aged goat cheese (bite-sized pieces); 12 each Almond biscotti or buttery shortbread cookies

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Inspect the bottle: verify label (2017 Aszú 5 Puttonyos, 500 ml), check cork condition and sediment. This wine is a concentrated, botrytised dessert wine; handle gently.

Chill the bottle to serving temperature: place the sealed bottle in the refrigerator for 2–3 hours or in an ice bucket with a 2:1 ice-to-water ratio for 20–30 minutes. Ideal serving temperature is 10–12°C (50–54°F).

Remove the bottle from refrigeration 5–10 minutes before opening to reduce temperature shock and allow aromas to open slightly.

Wipe the capsule and lip of the bottle with a clean, slightly damp cloth. Use a waiter’s corkscrew or two-prong Ah-So to gently remove the cork — avoid twisting or jerking. Because Aszú bottles are often older and the cork can be fragile, extract slowly and straight.

Opening the bottle

After opening, check aroma and color: hold glass to the light and note deep golden-amber color; swirl gently to assess viscosity (legs) and intense honeyed, dried fruit, orange peel and spice aromatics.

Rinse and chill glasses: if glasses have been stored warm, rinse briefly with very cold water then pour out and allow to air chill 5 minutes. This prevents thermal shock and keeps the wine cool longer.

Portion the wine: pour approximately 75–85 ml (2.5–3 fl oz) per glass (500 ml bottle yields about 6–6.5 pours). Aim for 6 servings. Pour gently down the side of the glass to minimize agitation.

Garnish: if desired, add a thin lemon twist or a small piece of candied orange peel to the rim or float on the surface for a subtle citrus accent. This is optional and should not overpower the wine.

Presentation: serve on a small plate accompanied by the optional pairing items (cheese and cookies). Provide tasting notes: recommend guests sip slowly, note sweetness balanced by acidity, flavors of apricot, honey, marmalade, and spice.

If serving with cheese, arrange 20 g (about a few small cubes) of blue cheese or aged goat cheese per guest. The salty, tangy profile complements the wine’s sweetness.

If serving with cookies, place two small almond biscotti or 1–2 shortbread cookies per guest. The crunchy/buttery textures harmonize with the wine’s syrupy body.

Taste order: recommend tasting the wine first, then a small bite of cheese, followed by another sip to appreciate how flavors evolve. Encourage small sips and palate-cleansing water between tastes.

ROYAL TOKAJI

Descriptors

Tasting Notes

Food Pairings

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