It’s hard to believe that it was three years ago this month that Blue Danubians Eric and Frank were inducted to the illustrious Confrérie de Tokaj at a ceremony during the Great Tokaj Wine Auction. This year, the 2018 Great Tokaj Wine Auction is on Saturday April 21th at the Great Synagogue in Tokaj. It will feature more than 30 wines including dry Furmint, sweet and dry Szamorodni, and Aszú from Barta, Bodrog Borműhely, Füleky, Kikelet, Patricius, and Samuel Tinon. A percentage of the proceeds will be used to invest in the next auction and for the benefit of the Tokaj wine region. The Confrérie de Tokaj was formed in 2012 by 100 founding members —many of whom are winemakers — to promote the wines and gastronomy of the Tokaj wine region. The Confrérie organized the first Great Tokaj Wine Auction in 2013 featuring exclusive lots of high quality wine for sale at the auction. If you’d like to participate to this extraordinary event and taste some rare and unique wines, you can check the program and register here.
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!
In the special fall issue of Wine & Spirits Magazine that featured conversations and tastings with 50 sommeliers, critics and wine educators, one of the articles was an interview of the Wine Director of Oakland’s À Côté restaurant Jeff Berlin by John Szabo MS: “Imagine the vineyards of the Côte d’Or being ripped out or abandoned, and then witnessing their rebirth” says Jeff Berlin, wine director at À Côté in Oakland, California. He’s describing the excitement he feels watching Hungary’s Tokaj region recover after a half-century of Soviet rules. In the interview, Jeff Berlin lists his favorite Tokaji wines including the Bodrog Borműhely Furmint Halas, produced by young winemakers János Hajduz and Krisztián Farkas: This wine, Berlin says, represents a riper, fruitier expression of furmint. The Halas vineyard, which once belonged to co-owner János Hajduz’s grandfather, is a warm, south-facing parcel that slopes down to the Bodrog River in the village of Bodrogkeresztúr, and its 50-year old vines grow in rich red volcanic clay. “These factors combine to make fat, happy furmint grapes and round, juicy mouthfuls of wine,” Berlin explains. “But the wine also demonstrates how the volcanic minerality and naturally high acidity of furmint can support a fuller, … Continue reading #WineWednesday Spotlight #55: Bodrog Borműhely Furmint Halas
“Munchausen, I know you Christians are judges of good wine. Here is a bottle of Tokay, the only one I possess, and I am sure that never in your life can you have tasted better.” – The Surprising Adventures of Baron Munchausen, 1785 I was recently reflecting upon my last meal in Budapest that I happily consumed just over a week ago. Despite being fed whipped pig fat, goose cracklings, paprika laden stews, kolbász, pickled everything and so on 3-4 times a day for 11 days, I still felt compelled to order basically the same thing when finally given the chance to order for myself. I even upped the ante a bit and went right for rooster testicles and cocks comb stew with an Irsai Olivér Fröcs (aka Spritz). There was so much delicious fat, bright raw onions, smoke, garlic, paprika, and fermented flavors over the course of the dinner that it was difficult to think about drinking anything other than Hungarian wines. Maybe a volcanic Canary or Etna here or there or perhaps some Chenin or Riesling, but after you had a Tokaj Aszú with over 300 grams of residual sugar, 12 g/l total acidity and 7% alcohol that … Continue reading Reflections from a Final Meal in Budapest