Author: Wine Hungary

Knock On Wood – Hungarian Oak

by Caroline Gilby MW It takes at least a century to grow an oak tree from acorn to harvest so research on terroir, growing conditions and species is a huge challenge. In addition, the complexities of oak flavour compounds and how they are influenced by seasoning and cooperage is a complex field, never mind getting to grips with the complexities of how this all interacts with each individual wine. Today Hungary is increasingly being recognised as a great place to source oak with barrels appearing in Burgundy and top Tuscan names like Antinori’s Tignanello, but there’s more to it...

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Steven Spurrier: Tasting Notes

SITT, September 2017 1. Gere Attila, Olaszrizling 2016: Pretty and light, but some character. 2. Gere Attila, Cabernet Franc 2015: Good broad Cab Franc fruit, but bit thicker than expected. 3. Gere Attila, Syrah 2015: Very good colour, really good Syrah nose and palate, well made. 4. Kovacs Nimrod, 777 Pinot Noir 2014: Good Pinot colour, fine floral fruit, good acidity, very good Pinot. 5. Kovacs Nimrod, Egri Csillag 2016: Silver pale, floral, finely made with middle sweetness and good depth. 6.  Barta, Furmint 2015: Quite rich with lots of flavour, really well made, complex. 7.  Barta, Egy Kis Edes...

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Hungarian Wine – A Success Story

by Lilla O’Connor-Varga Rocking on the way home to London after a very successful Hungarian tasting held to the Manchester Wine Society. I am contemplating the re-birth of Hungarian wines in the UK. Trying to summarise this is so difficult, as after 3 years of doing the groundwork, we seem to finally have a breakthrough. Several breakthroughs, in fact! Wines of Hungary was formed in 2014 by me, Lilla O’Connor-Varga. Many of you who read this newsletter will know me personally, and hopefully tried all of our wines. For many others, we are already working together. I could never...

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A Touch of Blue

by Caroline Gilby MW Central Europe’s most important red grape grows under many guises. Kékfrankos, Blaufränkisch, Frankovka, Franconia, Lemberger, Modra Frankinja, Burgund Mare to name a few. Many of its names include the word “blue” in translation (Blau, Kék and Modra) for its blue-toned skins, while the story goes that back in the Middle Ages better grape varieties were called “Frankisch” to show their superiority over the less well-regarded “Heunisch” varieties, nothing to do with any French connection. Today, the variety’s prime name is deemed to be Blaufränkisch, in line with the belief that it comes from Austria where...

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Joe Fattorini Strips Furmint

by Joe Fattorini What do you suggest to the cautious who want to play safe? The dinner host who wants to impress? The wine adventurer starting out? The answer is usually “dry Furmint”. Hungary and I didn’t get off to a promising start. It was in 1992 in a seedy restaurant in Budapest. A young woman offered a striptease. We paid her to keep her clothes on. She was doing what she felt she had to in a country finding its feet, building its economy, restoring its national pride. I hope she’s proud of what her country has become...

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