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

From 18th to 20th March 33 Hungarian wineries, exclusive masterclasses, a walk-in tasting zone, and a charming Botrytis Bar will lead you through Hungary’s buzzing wine scene. Seminars and masterclasses guided by Markus del Monego MW, John Szabó MS and Ronn Wiegand MW, MS will showcase

Wine, for all its glamour, is a direct agricultural product. Winemakers have one chance a year to get it right, which depends on what the climate and weather throw at the grapes growing in a specific patch of soil. One summer hailstorm or frost once

by Caroline Gilby MW

There is probably more Hungarian wine sold in the UK than most consumers or trade are aware of. The country is outside the top ten suppliers to this market so data is not widely publicized and it’s expensive to buy. Hungarian government export data are simply wrong, according to one of Hungary’s biggest exporters. And one source who does have access to Nielsen data says that there are zero identifiably Hungarian sales reported in the last two years (to August 2016) in the grocery and impulse sectors.

Hungary’s furmint seems to be having a bit of a moment. You may not have heard of it yet (and yes, it does sound like a toy for cats), but furmint is a grape variety you’ve quite possibly enjoyed before, without knowing.