“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 has studied and written about the region, is a big fan. Tellingly, so are the other winemakers we talked to in Tokaj. I have not found Bott wines on the shelves in any of our shops in DC (Hungarian wines don’t have the presence they deserve) but they can be ordered directly from the website of importer Blue Danube Wines.
Read the rest of John’s visit on his blog and try a dry Furmint like the Bott Határi Furmint, one of Judit’s best dry wines. The Furmint grape from the famed Határi vineyard produces rich dry wines full of minerality, acidity with a mouth coating texture. It’s a wonderful accompaniment to curry dishes, sauerkraut, or simply enjoy it as an apéritif.