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Budapest wine Sender: Ian le-on 15 Sep 2005 22:01:28 -0700, tu disais-you said:- Gulp!! They made world clbutt sweet wine in Tokaj 200 years before France did! However, there's some truth in that the (egalitarian) communist years there didn't do anything to enhance quality. I'm afraid I don't know what's available in the USA. However there are a number of full bodied reds - although Hungarians tend to prefer white with their food. Bull's blood is one of the best known, though it's not really world clbutt. There are 22 wine regions in Hungary, and I would be surprised if you were able to find more than about 2-3 or them in the USA. Forgive me for asking, but wouldn't it be better to take advantage of being in Budapest to try wines you can't find in the States? Anyway, the better (IMO) reds from Hungary are from Villany, Szekszard and Eger (which despite Bulls Blood, manages to make some excellent food wines.) In Villany, the producer Vylyan is (IMO) the most interesting, but there are excellent wines made by Bock, Attila Gere, and Tiffan. In Szeksazrd (the z makes the 's' sound like an 's' because in Hungarian 's' on it's own is pronounced like "sh"), Kékfrankos, Cabernet Sauvignon and Franc and Merlot all are used to good effect, but it's not an area whose wines I know much about. You'll find their better wines a bit lighter than those from Villany. Heimann, (try his Szekszardi Bikaver, by the way) Vestergombi and Peter Vida have a good reputation. In Eger, they are making an effort to improve their bikaver (it needed it) you ought to try some, but try to get hold of some from a decent producer like Vilmos Thummerer, or (magic) Tibor Gal whose Bikaver and Kékfrankos are truly world clbutt. -- All the Best Ian Hoare mailbox full to avoid spam. try me at website
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