PULYKASÁG
Presented by
Gallio and Dereszla
Pulykaság winepair
The Uniqueness of Turkey Meat
Turkey meat stands out in the world of meats by combining both red and white meat.
White meat, found in the breast and wings, is leaner, lighter, and quick to cook—ideal for grilled turkey breast, natural slices, salads, sandwiches, and diet meals.
Red meat, from the thighs and back, is more flavourful, juicier, and requires slower cooking—perfect for stews, ragouts, stuffed cabbage, burger patties, meatballs, and succulent roast turkey thighs.
The Perfect Wine Pairing
What wine should you drink with turkey?
It’s widely known that white meat goes with white wine, and red meat with red wine. But what do we pair with turkey? The answer: Pulykaság!
A collaboration between the winemaker of Dereszla Winery and the meat expert of Gallio led to the discovery of two ideal wines to pair with turkey: a crisp Olaszrizling that brings out the lighter notes of the meat, and a red cuvée that complements the darker tones.
Pulykaság White
Balaton Olaszrizling
The vibrant character of the Pulykaság white wine is a perfect match for the lightness of turkey breast. Its aroma bursts with white flowers and citrus, while its taste is fresh and flavourful—just like a magnificent turkey dish.
Aroma: White flowers, citrus
Flavour: Fresh, flavourful, light
Pulykaság Red
Balatoni Cuvée (Merlot, Cabernet Sauvignon)
The Pulykaság red wine is a truly characterful companion to the darker cuts of turkey. Its aroma features forest fruits, spices, and coffee. It’s a real ‘conversation wine’—ideal for a hearty turkey dinner.
Aroma: Forest fruits, spices, coffee
Flavour: Bold, rich, full-bodied
Who is behind it?
Szilárd Molnár
Wine Expert
Renowned wine expert who knows exactly what wine creates perfect harmony with turkey meat.
Béla Prohászka
Olympic gold medallist,
Venesz Award-winning master chef
Turkey Meat Expert
The country’s leading expert on turkey meat, who knows exactly which cut is best for each dish.
