This wine is made by pressing whole bunches containing both aszú berries and grapes unaffected by botrytis. Aged in oak casks for at least two years, dry Szamorodni is a magnificently fiery wine whose firm acids are aptly counterbalanced and smoothed out by considerable alcohol.

Chilled to 10-12 °C, it goes perfectly with roasts, paprika-based mutton stew, home-made bloodwurst, liverwurst and sausage, as well as grilled fish and game. It makes a stylish aperitif, too.