#WineWednesday Spotlight #129: Apátsági Furmint

“A lot of dry Furmint is tart, lemony, and not that interesting, but this one is a revelation: it is dense and soil-expressive without sacrificing the variety’s trademark freshness,” writes the SommSelect Wine Team. Sourced from dry farmed vines growing on basalt-rich volcanic soils, the Apátsági Furmint 2015 is their Sommelier Selected Wine of the day: Today’s dry and delicious Furmint, from the tiny region of Somló in western Hungary, is the first dry Furmint we’ve offered but hardly the first one I’ve tasted—just one of the very best. It is a game changer: Lots of dry Furmint is dominated by high acidity—acidity which makes the variety so successful and ageworthy as a late-harvest sweet wine—but this one has serious depth, rich texture, and soil character reminiscent of top Alsatian whites. There’s profound minerality from Somló’s basalt-rich volcanic soils and lots of aromatic complexity. It grabbed our attention, and it deserves yours; Somló and Apátsági may be unfamiliar names now, but wines like this are going to change that. To accompany the wine, they recommend a chicken paprikash, a comforting dish with onions, tomatoes, green peppers, and fragrant with sweet or hot Hungarian paprika and sour cream. It’s a great … Continue reading #WineWednesday Spotlight #129: Apátsági Furmint

#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

#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

#WineWednesday Spotlight #123: Balla Géza Fetească Neagră

“There’s much more to Romanian wine than cheap Pinot,” writes wine columnist Henry Jeffreys in Food & Wine. “ The country has a wealth of indigenous grapes such as Fetească Regală and Crâmpoşie for whites, and for reds Fetească Neagră, Novac and the wonderfully named Negru de Drăgăşani (it’s pronounced something like Drer-ger-sharn which sounds like a character from Game of Thrones).” A trip to visit Romanian wineries took him to the historical city of Timișoara in Western Romania and the nearby Balla Géza Winery: Timișoara has the feel of a miniature Vienna or Budapest. The west of Romania used to be part of the Austro-Hungarian empire and there’s still a strong Hungarian influence. Balla Géza, owner of another vineyard near the city, Princess Winery (they do love a Princess in Romania) is Hungarian. Alongside the Romanian and international varieties he grows Hungarian grapes such as the white Furmint (famous for Tokaji) and the reds Kadarka and Kekfrankos (Blaufrankisch in Austria) He was manager for the state wine company and when Communism collapsed managed to buy up the best land at very reasonable prices, he told me with a glint in his eye. Tourism is very important for him too. … Continue reading #WineWednesday Spotlight #123: Balla Géza Fetească Neagră

#WineWednesday Spotlight #122: Santomas Refošk

Wine enthusiast Jim van Bergen has an entertaining wine blog that driven by his passion for finding wines that his readers will enjoy, want to share, and love to taste. In one of his latest posts, he highly recommends Etty Lewensztain’s PLONK Wine Club as a holiday gift: Etty is a sommelier who sources delicious world wines at under $30/bottle. She curates artisanal, small-batch, sustainably grown, organic and biodynamic boutique wines from around the globe for PLONK. Etty’s club is designed for both the new wine lover who wants to learn about wine, as well as those like myself – jaded oenophiles who know what they like but like trying new and exciting things, and LOVE finding new, small-batch producers who are making their way in the world offering tremendous values. . . . . Why do I like her approach? Well first, I liked her wine choices. They’re great! He particularly enjoyed the Santomas Refošk 2015, included in one of the club shipments: Color is deep garnet, with an opaque center. The nose offers dark red fruit, heat, eucalyptus, and forest floor. On the palate, I received full-bodied sour cherry, red plum, with strong tannins and mouthwatering acidity. Final … Continue reading #WineWednesday Spotlight #122: Santomas Refošk

#WineWednesday Spotlight #121: Brkić Mjesečar

Every year, wine professional Pamela Busch makes a list of the most memorable wines she had over the past 12 months. One of them is the Brkić Mjesečar: I’d wanted to try these wines for a while and finally had the opportunity at a Blue Danube Wine tasting over the summer. Josip Brkić is, from what I’ve heard, the only natural winemaker in Bosnia Herzegovina. Using biodynamic practices and indigenous grapes, he’s making very pure and effusive wines and Mjesecar, a skin-fermented white wine made from Zilavka, is exceptional. You can read more about it here. I hope his efforts will inspire other growers in BH to go down a more natural path. This year I’ve had a number of wines from the Balkans that have been on par with great wines from the rest of the continent, and hope this is just a glimpse of what the future holds. The former Yugoslav countries went through a horrendous period in the 90’s, and if the winemaking is one sign that things continue to improve for people in this part of the world, I’ll drink to that. Mjesečar means the Moon Walker in Bosnian and it is Josip’s first wine made … Continue reading #WineWednesday Spotlight #121: Brkić Mjesečar

#WineWednesday Spotlight #120: Danieli Mukuzani

“If I may,” the Count interjected. “For a serving of Latvian stew, you will find no better choice than a bottle of the Mukuzani.” Leaning toward their table and mimicking the perfectly parted fingers of Andrey, the Count gestured to the entry on the list. That this wine was a fraction of the cost of the Rioja need not be a matter of a discussion between gentlemen. Instead, the Count simply noted: “The Georgians practically grow their grapes in the hopes that one day they will accompany such a stew.” The young man exchanged a brief glance with his companion as if to say, Who is this eccentric? But then he turned to the Bishop. “A bottle of the Mukuzani.” ‘A Gentleman In Moscow,’ By Amor Towles One of our customers called us recently, asking if we had any Mukuzani. “I’m part of a book club and we’re reading ‘A Gentleman In Moscow.’ We’ll be making a Latvian stew and we’ll like to serve a Mukuzani with it.” For sure, wines from the Saperavi grapes from the Mukuzani vineyard are considered by many to be the best of the Georgian red wines. Mukuzani is aged in oak casks for a … Continue reading #WineWednesday Spotlight #120: Danieli Mukuzani