J&J Eger Wine of the Week
Irene Virbila, the restaurant critic of the Los Angeles Times writes about the 2006 J&J Eger Eged-Hegy Dülö Kékfrankos: Its lively acidity and complexity make it a beautiful wine with food, especially roasted or braised lamb or beef, grilled sausages and chops.
Read the full article here: http://www.latimes.com/features/food/la-fo-0126-wow-20120126,0,5473747.story
Read the full article here: http://www.latimes.com/features/food/la-fo-0126-wow-20120126,0,5473747.story
Wine Spotlight
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Kabaj: Rebula |
Terzolo: Teran |
J&J Eger Winery: Eged Hegy Kékfrankos |
2009
Slovenia Evocative of a Turkish spice market, the 2009 Rebula is more aromatic and complex than the 08. It is, as if, a little of Kabaj’s Qvevri (amphora) aged Rebula made it into the wine. Rebula has been grown in Brda, at least since the 13th century. ... more >
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2009
Croatia Given the inky and seemingly syrupy texture in the glass, the weight is counter intuitively light, the alcohol hovers around 12.8%, zero residual sugar, and the total acidity is only 6.8 g/l even though at times it seems considerably higher. Along... more >
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2006
Hungary J and J Eger Wine Company is the product of an unexpected partnership between Canadian born Hungarian and Master Sommelier John Szabo and physician and Eger native and winemaker Dr. János Stumpf. Ultimately it was their shared fascination with th... more >
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In the Blog
It's Dungeness crab season, it's Grüner Veltliner season
One reason I love the holidays is that they mark the beginning of the Dungeness crab season. This tasty treat is harvested from mid November to the end of June, along the Pacific coast from Santa Barbara to as far as the Aleutian Islands in the Bering Sea. Being simply cooked in boiling water, its meat is sweet, tender, and slightly nutty. It is, I think, my favorite crustacean and the way I like it best is with just a squeeze of lemon, some bread and butter, and a glass of dry, mineral-driven, white wine.
So the other day, we ate our first crab of the year with some delicious 2010 Geyerhof Grüner Veltliner Rosensteig.
Grüner Veltliner...
One reason I love the holidays is that they mark the beginning of the Dungeness crab season. This tasty treat is harvested from mid November to the end of June, along the Pacific coast from Santa Barbara to as far as the Aleutian Islands in the Bering Sea. Being simply cooked in boiling water, its meat is sweet, tender, and slightly nutty. It is, I think, my favorite crustacean and the way I like it best is with just a squeeze of lemon, some bread and butter, and a glass of dry, mineral-driven, white wine.
So the other day, we ate our first crab of the year with some delicious 2010 Geyerhof Grüner Veltliner Rosensteig.
Grüner Veltliner...
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