San Francisco Magazine features an interesting article by John Capone in their latest March issue, exploring the diversity of Hungarian wine “Beyond Bull’s Blood”.
Thanks to sommeliers and wine buyers eager to introduce “new” bottles to their customers, Hungarian wine is enjoying newfound respect on the well-vetted lists of restaurants like the Progress, Petit Crenn, Lord Stanley, Octavia, and the Slanted Door, and occupying hallowed shelf space at institutions like Bi-Rite and Bay Grape.
Our Northern CA Sales Manager Eric Danch says:
What’s most encouraging is that many of these wines don’t linger on lists; they move and get reordered. We’re seeing this in numbers; there’s undeniable growth. This year, we’re bringing in at least eight brand-new producers.
What are the sommeliers saying?
Jeff Berlin of À Côté on 2011 Fekete Béla Juhfark: “A fascinating grape that cab be rich and ripe, but always displays the (terroir) or its volcanic vineyards.”
Courtney Humiston of Petit Crenn on Patricius Sparkling Brut: “…drinks dry but has enough richness to carry your meal”.
Flora Gaspar of Da Flora on 2013 Vylyan Portugieser: “discreet spice, the jammy fruit backed by subtle tannins, and the slight lick of acid”.
Chaylee Priete of The Slanted Door on 2013 Bott Teleki: “a perfect food wine that’s loaded with minerality”.
Read the whole story here.