On the way to Balaton

Some may prefer the shores of Balaton, others the hills of Brda or the northern plains of Serbia, but one thing for sure is those Central European countries to our south make some great wine, and this month we bring 4 Hungarian gems.

White wine from Tokay is famous the world over and is stuck in our mind for making sweet, sticky wines. That is “So 2008”… Modern Tokay wines are dry, distinct, and elegant. Both Hungarian whites we took this month bring modern varietal characteristics.  The flowery fragrance of Muscat or the wheat gold coloured Furmint, with it’s dry, acidic tones.

For me, Hungarian reds are best drank in blends that always include Merlot and a touch of Cabernet Franc. These grapes give the wine a “red” fruit flavour that is juicy and full of cherry. Not as full or round as black fruit varieties (we dropped a Primitivo in too so don’t panic), but these are great food wines that will not take over the entire dinner.  Pair these red blends with a simple steak or a pork chop with just a little grisle and you will know what I am talking about – a perfect match.

So enjoy the water, the waves, the hills, mountains, or plains that you find on this summer’s holiday. And if you are close to home, there is always great drop to find.

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