#WineWednesday Spotlight #128: Gotsa Family Wines Mtsvane

Earlier this year, Cliff Rames, Contributing-Editor-at-Large for The SOMM Journal and founder of Wines of Croatia presented the wines of Croatia and Georgia at SommCon in San Diego. Here is his introduction to the Gotsa Family Wines Mtsvane: Using traditional techniques, the winery team ferments the white Mtsvane grapes on the skins with native yeast in amphora vessels (called qvevri) for nine months. holes are drilled in the amphora, and once fermentation is complete, the vessels are unplugged and the wine is gravity-fed into amphora below for an additional 16 months of aging. The resulting wine is bottled without filtration or sulphur. The versatile style of these orange wines allows them to easily transition from course to course. “There’s certainly enough tannin in this wine to go with stek,” said Jay James. “I kind of feel like I need one at the moment!” Tasting Notes: negroni-like aromas of driend Turkish apricots, orange peel, and hints of blonde tobacco. Tannic with flavors of burnt caramel and a slight hoppy quality on the finish. Beka Gotsadze lives in Asureti, an ancient village in the foothills of of the Greater Caucasus, about 30 minutes away from Tbilisi. Beka is a creative architect who … Continue reading #WineWednesday Spotlight #128: Gotsa Family Wines Mtsvane

#WineWednesday Spotlight #127: Lapati Kidev Erti Chinuri

“Crazy delicious, indeed,” writes Bon Appétit’s wine editor Marissa A. Ross. “And while I love French wines, Italian wines, and Spanish wines— honestly, all the wines—today Central European countries are the ones driving wine, and its culture, forward. They are fresh, invigorating, and mind-bending, proving that wine is constantly evolving and there is always something new to explore.” She recommends seven wild wines from Central Europe including the Lapati Kidev Erti Chinuri, one of her recent favorite bottles: This wine is buzzy in all the ways. Not only are Georgian pét-nats few and far between in the States, but this sparkler of the native white Chinuri grape evokes images of honeybees bustling around fresh citrus blossoms. Cloudy-dandelion in color, the Lapati Kidev Erti Chinuri smells and tastes like orange trees in the spring with wafts of cantaloupe, honey, and fresh laundry. With sudsy bubbles and bright acidity, pop it and you will be singing along with the chorus of Kendrick Lamar’s “Yah” in no time. Buzzin… This Georgian buzzy bubbly is a natural white sparkling wine made by two French natural wine makers Vincent Jullien and Guillaume Gouerou, who founded Lapati Wines in Georgia in order to make natural wines … Continue reading #WineWednesday Spotlight #127: Lapati Kidev Erti Chinuri

#WineWednesday Spotlight #126: Kikelet Furmint

It’s still Furmint February and what better way to celebrate this fiery grape than with a glass of Tokaji from the region’s most gifted female winemakers, Judit Bodó from Bott, Stéphanie Berecz from Kikelet and Sarolta Bárdos from Tokaj Nobilis? See how delicious the Kikelet Furmint 2014 is, according to Charine Tan and Dr. Matthew Horkey over at Exotic Wine Travel and cited by Furmint Day in this Instagram post: “The Kikelet Birtokbor Furmint 2014 is an exemplar of dry Tokaji. The grapes of this bottling underwent long, spontaneous fermentation in old oak barrels. The wine expresses a floral and fiery overtone, accompanied by a core of green apple, flint, almond oil, and lime. Great fruit intensity on the palate with a tertiary hint of spiciness. The high acidity in this wine cleanses the palate and makes it rather food-friendly.” http://exoticwinetravel.com/kikelet-furmint-birtokbor-tokaji-2014/ You’ll find Stéphanie’s wines, Judit’s wines and Sarolta’s wines on our webshop.

#WineWednesday Spotlight #125: Bott Határi Furmint

“I had previously had some sweet wines from Tokaj and had a sense of how good they are (though I didn’t fully appreciate how diverse and complex they can be). But I had only had a few dry wines from Tokaj–and that was my primary reason for visiting the region.” writes wine blogger John Brooks over at The WineO in a post called Tokaj: Sweet, But Not Just Sweet. His first visit was Bott Pince where he met Judit Bodó, who made a powerful impression on him. For those who have visited a number of wineries and tasted with a number of winemakers, you know that the experience you have affects your perception of wine. That rosé you drank with the winemaker on a beautiful afternoon at a harborside café in the south of France is probably not one of the world’s great wines, like it seemed at the time. So I wondered if the fact that we were so charmed by Judit made us love the wine. No worries–I’ve tasted it since I got home and still love it. While most Americans may not know the wines of Bott, insiders do–and respect them. Hungarian-Canadian master sommelier John Szabo, who … Continue reading #WineWednesday Spotlight #125: Bott Határi Furmint

Mátyás Szőke is Hungarian Vintner of the Year 2017

The Hungarian Vintner of the Year award is the most prestigious award a vintner can receive in Hungary and this year, Mátyás Szőke is the first vintner from the Mátra wine region to ever win it in the award’s 27-year-old history. “Wine is a unique product,” says Mátyás. “It has a soul, a personality, a history. It develops and becomes stronger and wiser in its bottle, and it eventually dies. Fruit rots, flowers wither, food goes bad, but wine is the only thing that is like a human, even in its passing.” Mátyás has been producing wine since the 1970’s. He continues to manage the vineyards and sales while his son Zoltán, an university trained enologist, makes the wine and runs the cellar. The estate produces a wide range of mainly dry white wines from native and international varietals that are served in numerous Hungarian Embassies and featured in many of the best restaurants in Budapest. Read the whole story at: https://dailynewshungary.com/hungarian-vintner-year-2017-selected/

Furmint February!

Back in 2012 we attended the 3rd ever Furmint February tasting event in Budapest founded by Dániel Kézdy. There were 55 producers attending. At that point, I couldn’t name more than 10 producers and had tasted far less. It was equal parts significantly humbling and exciting. This year, there are 104 producers attending. The growth is clear and it’s quality driven. In 2012 Blue Danube had 2 producers with Furmint, now we have 15 and counting. Furmint February and Furmint Day (Feb 1st) are also not limited to this tasting, but a celebration of Furmint all month, all over Hungary, and beyond. It should be said that Furmint is also produced in Slovenia (Šipon), Slovakia, Germany, Croatia (Šipon/Moslavac), South Africa, Serbia, Romania, Austria (Mosler), Crimea and even a little bit right here in California just to name just a few. However, the commercial hub and linkage to national wine identity is most pronounced in Hungary. Hungarians sing about Tokaj in their National Anthem where Furmint is the most planted grape. Additionally, I also believe that Furmint captures the volcanic nature of Hungary. Above and beyond the thermal baths and killer mineral water, volcanic terroir runs through most of the country, … Continue reading Furmint February!

#WineWednesday Spotlight #124: Patricius Dry Furmint

For blogger Steve Mirsky, Furmint is Hungary’s answer to other less mainstream white wines gaining prominence lately, such as Austria’s Grüner Veltliner. “Now is the perfect time to be a hero,” he writes, “and skip your go-to Chardonnay or Riesling.” If you’re ready to skip your usual Chardonnay for the vibrant Furmint, here is Steve’s review of the 2015 Patricius Dry Furmint from Tokaj: Patricius began purchasing first-growth classified vineyards in 1997, now totaling 346 acres. Their wine press house built over 200 years ago and then owned and operated by the Jesuits and aristocratic families, was renovated into a state-of-the-art underground winery in 2005 utilizing gravitational technology yet preserving original architectural details. It is here that winemakers showcase the local Furmint grape’s vibrant minerality and well-balanced acidity in their lineup particularly in their 2015 Dry Furmint. Harvesting begins in September, with fermentation and maturation taking place entirely in stainless steel allowing the grapes to showcase a darker refreshing mouth feel similar to cold cask conditioned ale complemented with a refreshing bite ranging from fresh apple to spring greens. Well balanced fruit with honeyed spice on the nose, its brisk even minerality sets the stage for a cleansed palate pairing … Continue reading #WineWednesday Spotlight #124: Patricius Dry Furmint