The perfect match
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The perfect match

The Frittmann Winery

”The role of the winemaker is to create the best wine from the present of every harvest. For this, skillful hands, initiating spirit, precision, a drop of cunningness and the sympathizing understanding of the colours and order of nature are needed.”


The Frittmann brothers create their superb wines according to this idea every year in Soltvadkert, in the small town of the Plain in the south part of the Kunság. The whole family has taken its role for generations as viti culturist, winemaker or merchant, even their parents and grandparents dealt with grape cultivation and winemaking.


The new generation has not turned away from this tradition either: the two youngest boys also studied winemaking. With the continuous enlargement of the estate, they possess 45ha own plantation traditional picket and cordon vineyards, also, they have integrated selected good quality grapes from the neighbouring farmers.


In 2007, our new winehouse was made, where there is a wine tasting hall, a barrique and ace cellar along with rooms.
Also, in this year, János Frittmann was awarded the respectful title of “The Winemaker of the Year”, which signified a breakthrough in the life of the Kunság wine region. Since then, the selection has been enlarged by new products, ie. with two foaming wines called FriSecco, also, they produce grape and marc pálinka as well.


From our offer:

  • Kékfrankos Rosé of Kiskunság: one of the most beautiful wines of the year made with a reductive method. Young and fresh, with a light colour and fine, clean fragrance resembling strawberries and refreshening acids. We offer it for both cold and warm starters at 11-12°C.
  • Kadarka of Soltvadkert: it is a red wine with an especially fruity fragrance and taste. Delicious but it possesses definite acids and tannin. This wine proves that from this old Hungarian type with a limited production volume, a really good quality wine can be made. We offer it for stews and goulashes at 16-18°C.
  • Generosa of Kunság: Generosa is an especially interesting, new Hungarian type, which was crossed from Ezerjó and Red Tramini. It carries the advantages of both types, its spicy fragrance resembles either Ezerjó or Tramini. It is easy and fresh and due to its fresh character it is offered mainly to starters and white meat dishes lightly cooled.
  • Ezerjó of Kunság: it is a real Hungaricum, in whose fragrance and taste the type dominates. Fresh, crunchy and easy. Its easiness is highlighted by the fine carbon-dioxide content of the wine. These characteristics are due to its method of preparation, which aims to save the aromatic materials of the grape into the wine. It is a real ”refreshment drink”, we recommend it for those in favour of deep fragrances, the young and women. It is a perfect choice for white poultry dishes and freshly fried meat dishes. It is a curiosity that the English heir to the throne, Prince Charles brought 15 cartons of it after tasting it first.
  • Cserszegi Fűszeres (Unpronounceable) of Kunság: it is characterized by an especially intense fruity fragrance and its muscatel character is manifested in its taste soon. It is rich in tastes, it has a lasting taste and pleasant acids. It is the perfect choice for poultry and fish dishes at 11°C.
  • Kékfrankos Premium of Kunság: it is the most well-known and the most widespread red wine of the Carpathian Basin. It has a dark red colour, we can feel the harmony of red berries and is spicy and acid-rich at the same time, however, not a robust wine. Its consumption is a pleasure. It is a perfect wine for relaxing after a big meal that can be offered at 16-18°C for stews and spicy meat dishes.



Cheese corner of September


Bleu d'Auvergne


The Bleu d'Auvergne is a relatively new cheese, which was experimented with by the french cheesemaker, Antoine Roussel.

Its taste is a bit stronger, more salty and spicier than that of e.g. Saint Aguré, its consistency is still creamy and it melts in our mouth perfectly, still it is nota s buttery as its softer sibling.


Its mould, like that of Rockfort, is proliferated on rye bread and then is delivered into the cheese with a needle. Then, at times, air channels are drilled into the cheese so that air can get into the inner part to enable moulding, due to which the bone colour of the Bleu d'Auvergne gets an eye-catching pattern interwoven with blue veins.




Every cheese has a story to tell, this one also. In the Eastern region of France, among the harsh peaks of the Alps, the Morbier is made having its name deriving from a small village of Morby where this cheese started to be made out of necessity back then.


The farmers of the area were rather interested in the making of big round cheese, however, in the winter cows did not produce enough milk, therefore they would have decided on the purchase of milk instead…would have because the alpine roads were blocked by snow most of the time. There was a tremendous amount of milk, to make cheese it was not enough, to drink-it was too much. What can you do in a situation like this? They were thinking hard, and then a farmer realised the potentioal in the situation and invented a new cheese, the Morbier.


They started to make it, but they could arrive at the half of the production because they ran out of milk, therefore they covered the cheese with ash to protect it. Then, some more cheese was made and it was added to the previous portion and then it proved to be enough for one cheese. Then everything went on the way it is customary in making cheese.


The Morbier is made from not pasteurized cow milk. Its fragrance is soft and gentle, fruity, its taste is definite, saturated but not too strong. Its texture is homogenious, its colour is light bone, it’s crunch is light brown. Its consistency is like that of soft cheese or even more flexible and the ribbon-like stripe derives from coal really.




The raclette comes from the Swiss canton, Wallis, where it has been regarded as a traditional meal. There, it is common to put the half of a round cheese in front of the fire place into a special apparatus. When the cheese starts to melt, they scrape the top and immediately put it onto the top of boiled potatoes.


Saint Nectaire


This cheese has been made in Auvergne in the Monts-Dore region. It has a mould cover of white, yellowish or red colour. The cheese dough is flexible, if we press it, it jumps back. It has a pleasantly substantial, walnut-like and soily spicy aroma. Its fragrance resembles that of potato pits. It is commonly consumed at the end of the meal but it is also the ingredient of several local dishes. It is suitable for enhancing the character of soups and to season freshly fried meat, too.


Brie de Meaux


At present, it is made in three regions: in Champagne famous for its champagne, in Lotharingia and on the Ile-de-France. It is made from cow milk, its white-mould crunch is decorated by brownish webs and patches, its taste is sour and matured. Its consistency under the crunch is visibly soft, and it gives you unforgettable pleasure to consume it with fresh bread, which can be toppped with a red wine fro Burgundy or Rhone region. The Talleyrand qualified it as the king of cheese in 1815.




Cheddar types of cheese are made in many different parts of the world, but the real one can only exclusively be made in counties licenced for this. These counties are Somerset, Devon, Dorset and Cornwall.


Cheddar has a long history to back on. According to some theories, the Romans made this dairy product native to the Island, but it is for sure that a type of cheese like this already existed in the 12th century, since it is said in Henry ll’s books that the court obtained 10.000 pounds of cheese like this. His son John went on with his father’s tradition and he also ordered from this Somerset half-hard cheese. This time, it was made only for order later the cheese appeared on the market.


According to legend, the existence of this cheese is due to a Somerset woman’s jealousy. The woman left the cow milk in a cave by mistake, and by the time she found it, it had transformed into something much finer.


It is a solid, hard-structured cheese that melts in your mouth softly. Its colour ranges from light yellow to the stronger dark yellow. In many cases, it is enhanced by the industry, too, colouring the cheddar with the sap of a tropical tree.




Good cheese does have a distinctive smell. In the case of Reblochon, its smell provides evidence that it is good cheese. It is a real cheese that is made from real milk, that is from the unpasteurized milk of the unique triple, Abondance, Tarentaise and Montbéliare type of cows. With reference to it origin, it is from the Alps, the Haute-Savoie region and the landowners made cheese here even in the 14th century here.
Its taste is somehow like almond, or peanut, matured, but easily consumable, you do not long for something sweet to drink afterwards, and you do not even reach for the wine glass necessarily, although it might feel good to drink some.


Its consistency is soft, dry its orange crunch is decorated with a thin white mould surface, its soft inside has a light yellow colour, which is patterned interestingly with small holes.