Hurricane delays and late container planning be damned, new arrivals from Hungary, Austria and Romania have finally landed in California. From out west in Sopron and Carnuntum, down in Somló and Lake Balaton, further still to Szekszárd, heading back northeast to Tokaj, and finally all the way over to Romania’s Minis region, these wines are a validation that the farming, winemaking and understanding of terroir are getting better and better year after year. The Reds: Wetzer, Muhr-van der Niepoort, Heimann, Eszterbauer and Balla Géza Only 10 years in, but using maps from the 1840s to find the best vineyards, Peter Wetzer’s 2016 vintage is our Hungarian foil for Cru Beaujolais. It doesn’t taste like Beaujolais, but the balance of spice, earth and structure makes the same person happy. Just about an hour north in Austria’s Carnuntum, the 2015 Samt und Seide from Muhr-van Der Niepoort has more limestone than Sopron’s slate, and is proof of how reflective of terroir Blaufränkisch can be. Further south in Szeskszárd near the Croatian border, we finally have some Kadarka back in stock. Once the most planted red in Hungary and a muse to composers like Franz Liszt (Hungarian Rhapsodies…), it nearly disappeared during Communism. … Continue reading The Red, White, and Botrytized from Hungary, Austria and Romania
There’re so many fine places where you can find Blue Danube wines in San Francisco! In particular, note these three restaurants: they have great reviews in the October issue of Wine & Spirits Magazine and carefully curated wine lists that perfectly match the food in the menu. At August 1 Five, try gol guppa, which are crispy pastries filled with spiced potatoes, with Štoka Teran Rosé: Here, gol guppa crispy pastries filled with spiced potatoes—arrive with a flight of brightly fruit-flavored waters, poured in at table to maintain the crispness and burst of flavor with each bite: biryani is made elegant with long, long grains of rice and perfectly balanced seasonings. Austin Ferrari’s tightly curated wine list is in perfect sync with the food, focused on spicy, earthy wines like Stoka teran rosé and Inconnu Sonoma County cab franc. (Full review here) At Birba, try marinated anchovies with Fekete Furmint: You won’t find the usual suspects here, but rather things like sparkling pineau d’Aunis from the Loire, Béla Fekete’s volcanic whites from Somló in Hungary and six vermouths by the glass to go along with the charcuterie and olives and a soundtrack that veers from Beyoncé to salsa. (Full review … Continue reading Great places to drink Blue Danube Wines in San Francisco
Do you know that as many as 13 of the wineries in our current portfolio are run or co-run by women? Witnessing an increasing number of talented women involved in the wine industry on International Women’s Day is exciting. They may have taken different paths — some took over their family estate from their parents, others founded their wineries from scratch — but they are all passionate about their work. Whether they have a degree in oenology or learned the trade while working with their family, these women are making important contributions to viticulture and winemaking. In Austria, grower and winemaker Ilse Maier pioneered organic farming in Kremstal when she took over Geyerhof, the family estate, in 1986. Dorli Muhr resuscitated her family vineyards in Carnuntum and now produces some of Austria’s finest Blaufränkisch. In Tokaj, Hungary, winemakers Judit Bodó and Stéphanie Berecz founded respectively Bott and Kikelet wineries with their husbands and are now making some of the best wines of the region. In 2014, Stéphanie was awarded by her fellow winemakers the prestigious title of “winemaker of the winemakers”. Sarolta Bárdos who owns and runs Tokaj Nobilis was the winner of the prestigious award of 2012 Winemaker of … Continue reading Meet our Women Vintners
San Francisco Magazine features an interesting article by John Capone in their latest March issue, exploring the diversity of Hungarian wine “Beyond Bull’s Blood”. Thanks to sommeliers and wine buyers eager to introduce “new” bottles to their customers, Hungarian wine is enjoying newfound respect on the well-vetted lists of restaurants like the Progress, Petit Crenn, Lord Stanley, Octavia, and the Slanted Door, and occupying hallowed shelf space at institutions like Bi-Rite and Bay Grape. Our Northern CA Sales Manager Eric Danch says: What’s most encouraging is that many of these wines don’t linger on lists; they move and get reordered. We’re seeing this in numbers; there’s undeniable growth. This year, we’re bringing in at least eight brand-new producers. What are the sommeliers saying? Jeff Berlin of À Côté on 2011 Fekete Béla Juhfark: “A fascinating grape that cab be rich and ripe, but always displays the (terroir) or its volcanic vineyards.” Courtney Humiston of Petit Crenn on Patricius Sparkling Brut: “…drinks dry but has enough richness to carry your meal”. Flora Gaspar of Da Flora on 2013 Vylyan Portugieser: “discreet spice, the jammy fruit backed by subtle tannins, and the slight lick of acid”. Chaylee Priete of The Slanted Door … Continue reading Beyond Bull’s Blood
Get to know Hungary’s premier red wine region, Szekszárd. The wine region of Szekszárd, known mostly for its famous Kadarka red wine, has been noted for its wine culture since Roman times and became one of the main centres of Hungarian red wine production in the 15th century. As the climate of the sunny wine region is rather balanced, excellent red grapes can grow on the mostly loess lands. Szekszárd reds are known for their velvety texture, and often show a lot of elegance. Szekszárd, along with Eger, is also one of the two regions that produce the famous Hungarian Bikavér. Read the rest of the guide, written by Hungary Today, here. For an excellent example of the region and its signature Kadarka grape, try the sophisticated wines from the Eszterbauer family.
The Eszterbauer family has farmed the chalk and loess hills of Szekszard since 1746. “Sogor” is Hungarian for brother-in-law and is so named for the close relationship between the two that existed in this family. Michael Zeebroek, who’s goal it is to “get the world to respect Hungarian wines”, recently reviewed this wine for his personal blog. This wine is almost close to perfection for me. It has class, elegance and style. The wine is in the budget range but could easily be worth double it’s price. Read the whole review here. We cannot agree more! Purchase a bottle to experience perfection for yourself: https://www.bluedanubewine.com/wine/615/
In a rare moment of not being late and or lost en route to a winery, we had the fortune to eat and drink our way through the Central Market Hall (Nagyvásárcsarnok) in Budapest this past spring. Built in 1897 and comprised of three enormous levels (10,000 sq meters), it looks like a combination of a train station and a massive Church devoted to everything I want to eat and drink. It’s one of the finest markets in Europe. Taking into account that all of our new Blue Danube Wine arrivals from Austria and Hungary were grown within 2-3 hours drive from the market, I’d like to use the adage of what grows together goes together to introduce them. Starting in the basement level, it’s readily apparent that you’re entering ground zero for fermented fruits and vegetables. Pickle art is definitely a thing, and many venders grow their own produce. Much like a Viennese Heuriger grows and makes its own wines, the co-fermented field blends like Peter Bernreiter’s 2014 Gemischter Satz, 2014 Grüner Veltliner and 2014 Heuriger Liter all have the brightness and aromatics for furthering fermented consumption. A little further West along the Danube is the small town of … Continue reading What to drink in Budapest’s Central Market Hall
Recently Frank Dietrich led an in depth tasting of Hungarian wines at Soif wine bar in Santa Cruz, CA. The wines represented many of the major appellations and indigenous grapes of the regions. Wine writer Christine Havens attended this event and has graciously permitted us to share her blog post, in which she provides detailed notes of the wines tasted as well as a little of her own connection to Hungary. You can view the original post, and all of Christine’s other reviews on her site. Hungarian Wine Tasting at Soif Wine Bar & Merchants by Christine Havens. My mother is Hungarian. My father was mostly English with some other nationalities thrown in, like most Americans, his family tree included a pinch of German and a nip of Irish. My dad never talked about his heritage, but my mother has always been fiercely proud of her ancestry. I suppose that’s why I’ve always identified as Hungarian, the country with some of the world’s most beautiful women and a famously high rate of depression, pessimism and overall gloominess. After my grandparents had passed, photos of my great grandparents emerged from dusty albums stored and long forgotten in their basement. My predecessors … Continue reading Hungarian Wine Tasting Review by Christine Havens
We have been pretty busy at Blue Danube Wine this spring. Several weeks ago, we were featured at Google’s Wine Wednesday, a biweekly tasting event organized by the Google wine club. To help the chefs of the hosting cafe prepare tidbits that could be paired with each wine, we had brought some wine samples to them ahead of time. We anticipated that few Googlers would be familiar with Central-Eastern European wines so we chose the following selection of wines from Austria, Hungary, Slovenia, and Croatia, showcasing some of the best wines currently produced along the Danube river and the Dalmatian coast: 2010 Sommer Bergweingarten M Grüner Veltliner: founded in 1698, the Sommer Winery is now run by winemaker and Grüner Veltliner specialist Leo Sommer and his wife Silvane. The estate is located in the Neusiedlersee-Hügelland region near Lake Neusiedl in eastern Austria. The wine was dry, crisp, mineral with a good structure on the palate. The chefs chose to pair it with a creamy Morel and Aspargus Risotto. 2009 Kabaj Ravan: Kabaj Winery is owned and run by French-born winemaker Jean-Michel Morel and his wine Katja Kabaj. It is located in Goriška Brda in Western Slovenia, an appellation known as … Continue reading Blue Danube Tasting at Google
Ildikó Eszterbauer and vineyard manager Miklós Klein are visiting the United States for the first time and will be pouring their wines in New York at Alphabet City Wine Co. in the East Village on Friday, May 18th from 6 to 9pm. Next week, Miklós and Ildikó will be at Anfora‘s Producer Night on Tuesday, May 22. Then on Wednesday, May 23, they will be hosting a Hungarian Wine Class & Dinner at Terroir Murray Hill from 7:30-9:00pm. The wines will be accompanied by seasonal salads, spring bruschetta’s and an array of fried treats. Only $30 for food, wine and good times!