Red wine gugelhupf

In Sopron, it must obviously be accompanied with blue Frankish wine!

The story of the Blue Frankish, according to legend: in 1809, the locals had to accommodate Napoleon's soldiers and give them food and drink. 400 ml of wine was allotted to each of the soldiers for whom it was, quite understandably, too little. This, of course, was not enough for a decent man, so their wages were spent on additional wine. At the time, the legend goes, people were given two types of money, the "peace time" blue (probably discoloured copper money) and the white (or red) war time banknotes. Of the banknotes in circulation at the time, Sopron winemakers (the Poncihters) accepted only the more valuable blue ones.

Red wine gugelhupf

Ingredients: 250 gr butter, 300 gr powdered sugar, 1 packet of vanilla sugar, 5 eggs, 1 teaspoon cinnamon, 0.4 l red wine, 1 packet of baking powder, 380 gr flour, 150 gr chopped walnuts, 150 gr sliced chocolate

Preparation: Mix the butter, the sugar, and the vanilla sugar to get a frothy mixture, add and mix the eggs one by one, then add the cinnamon, the red wine, the walnuts and the chocolate, then fry the flour mixed with baking powder in a greased gugelhupf shaped baking mould, and sprinkle with breadcrumbs. The red wine gugelhupf will only be nice and juicy after 2 days. (Ómama’s recipes)

There is probably not much truth in the story that lives on even today. Firstly, in Sopron at the beginning of the 19th century, white grapes, especially Furmint, were much more common than the blue ones, and secondly, in Napoleon's time, paper money was not yet common.

One thing is certain though: the first person in Hungary, who sold his bottled wines with the name "Soproni kékfrankos” (Sorpon Blue Frankish) was the wine merchant Mihály Jäger in the 1830s.