A contribution by wine writer and photographer Kevin Day who just published A First Taste Guide To Hárslevelü. The 2013 Csendes Dülö Szölöbirtok Hárslevelü was his first taste of the Hárslevelü grape: Not knowing my Szölöbirtok from my Hárslevelü, I twisted the cap and poured a glass with delightful bewilderment. Such is the fun of being an adventurous wine drinker. Here is his tasting note: Pale yellow-green color. Lovely and inviting nose that recalls lime zest as well as green apple, underripe pineapple rind and a general springtime scent of freshness and floral aromatics. Comes across as a bit spicy and peppery on the palate, giving the wine a distinct edge. Roaring acidity that makes it exceptionally food-friendly. Tingling sensation on the finish. Now, do you want to know 3 good reasons to try Hárslevelü? Check Kevin’s Guide To Hárslevelü. Looking for a Hárslevelü wine? Here is our Hárslevelü selection on our webshop.
In the sun-drenched island of Korčula, Croatia, young winemaker Frano Banicević manages Toreta, a winery founded by his great grandfather. His primary focus is Pošip, the indigenous white grape variety of the island where the grape was first discovered in the 19th century. It’s a pretty successful effort: reflecting the land where it grows, Frano’s Pošip is deliciously full of aromas of Mediterranean herbs, thick pine forest, sunshine and sea breeze. The Toreta Pošip Premium 2015 was recently tasted by Cliff Rames, sommelier and founder of Wines of Croatia: Toreta Pošip 2015: rich and pungent with notes of pineapple skin, musky melon, starfruit and fig; a viscous, oily texture backed up by zippy acidity and a piercing vein of marine minerals; well balanced, intriguing, and savory. Why not have some Pošip for Thanksgiving and bring the Mediterranean sun to your table?
“Yes, these are the orange wines you’ve been hearing about but don’t call them that to a Georgian,” writes wine writer and editor Eileen Duffy. This Thanksgiving city dwellers might do well to consider wines from Georgia (as in the country) to accompany their turkey feast. Thanks to a recent push by Brooklynite and Master of Wine Lisa Granik, more and more retailers and sommeliers are putting the wines on their shelves and wine lists. Granik works as the market adviser for the National Wine Agency and has been bringing visitors to see the dramatic landscapes and vineyards where, many say, wine was first made around 6,000 BCE as evidenced by pips dating to that era. Georgian wines are mostly white and fermented and aged with the skin on, which results in an amber colored wine. Yes, these are the orange wines you’ve been hearing about but don’t call them that to a Georgian, or to Granik for that matter. “These are amber wines,” she says. “Not orange. First, because they’re not made from oranges and because they really are amber in color.” What makes these wines great with turkey, stuffing, roasted Brussels sprouts and even pumpkin pie? Read the … Continue reading A Brief Intro to Georgian Wines and Where to Get Them
We just received our shipment of doqi wines, a new label made by the Schuchmann winery, a Georgian wine producer founded by German-born Burkhard Schuchmann. The wines are skillfully vinified by native Georgian Georgi Dakishvili, a third generation winemaker. The doqi wines come in two styles: “Euro style”, fresh and fermented in stainless steel, and “Qvevri”, the traditional Georgian way of making wine in clay vessel buried in the ground. Read what wine professional Kerry Winslow has to say about the doqi Kisi Qvevri over at grapelive.com: For a long time we though of Georgia as a red wine making country, though in fact, something that I learned recent at a brilliant seminar given by Lisa Granik MW, it is white wine which is most made/grown in Georgia, with grapes like this Kisi, and Mtsvane, as well as the most widely planted varietal Rkatsiteli. The Doqi Kisi Qvervi is a skin contact white with lovely aromatics and fine texture with tannic vibrancy and slightly cloudy showing a light pink/yellow tint, it is an “Orange” wine, though not as savory or as wildly funky as some, this would be a great way to start your exploration into Georgian traditional wine, Doqi … Continue reading #WineWednesday Spotlight #62: doqi Kisi Qvevri
Yesterday was Wednesday November 9th and I needed something comforting. The armchair on the label of Samuel Tinon’s Birtok Furmint was inviting. According to Samuel, “It’s a wine to be drunk comfortably seated in an armchair with your feet up, in the middle of the vineyard overlooking the plain.” Perfect. Birtok means Estate in Hungarian. 2014 was a tropical year in Tokaj, hot, wet and no single vineyard wines were made. Instead, the bothrytis free Furmints were blended together to make the Birtok. Light golden, there is a nice smooth sweetness to it, balanced with acidity, minerality and stone fruit aromas. Lovely and soothing. We have just received more wines from Samuel Tinon, sweet and dry. Check them out.
I just happened to be listening to an interview with British wine writer Hugh Johnson last week (a major investor in Tokaj in his own right) speaking about getting the Royal Tokaji Company off the ground in the early 1990s. One of the names he mentions as ‘saving the day’ concerning the inaugural vintage was Samuel Tinon. Samuel has been going nonstop in Tokaj ever since and was even the first Frenchman to permanently settle in the appellation post Communism. Although born in the sweet wine appellation of Sainte Croix du Mont in France, he and his wife Mathilde have chosen Tokaj for wine and for raising their three children. As patient zero for botrytized winemaking, Tokaj’s sweet wines were the favored drink and muse for Leo Tolstoy, Pablo Neruda, Honoré de Balzac, Gustave Flaubert, Diderot, and Voltaire among many others. Samuel is equally convinced of the unique quality of the place, people and wines living there today. It’s also been nearly 20 years since he’s been to California. I’ll be dragging him around the Bay November 14th-15th and presenting seven new wines plus perhaps a few special extras. Ranging from dry/off dry Furmint and Hárslevelű to Dry Szamorodni and … Continue reading Bringing Tokaj to the US – Samuel Tinon
If last week’s #WineWednesday Spotlight was a red wine from a mainly white wine appellation, this week’s Muhr-van der Niepoort Prellenkirchen is a white wine from Carnuntum, a wine district east of Vienna, better known for its fruity Zweigelt and elegant Blaufränkisch. Dorli Muhr was in New York City this week presenting her latest vintage and maybe you had a chance to meet her and taste her Prellenkirchen. Prellenkirchen refers to the name of one of the main wine-growing villages of the region. The wine is an organic blend of 90% Grüner Veltliner from 25-to-30-year-old vines and 10% Riesling for a touch of freshness. Part of the grapes is sourced from a limestone vineyard on the Spitzerberg Hill and the rest comes from a vineyard near Prellenkirchen. The grapes are crushed by foot and pressed after two days of maceration with their skins. Then, the must is fermented with native yeasts and matured in used French oak before being bottled with a minimal amount of sulphur. The wine shows a bright golden color and a nose of apple compote and honey. The palate is full and silky with some mineral and earthy notes on the finish. We paired it with … Continue reading #WineWednesday Spotlight #60: Muhr-van der Niepoort Prellenkirchen