The Bott Frigyes Kékfrankos is not the first wine from the Kékfrankos grape that SommSelect Sommelier David Lynch has offered but “this version from southern Slovakia,” he writes, “is one of the most elegant and perfumed expressions of the variety we’ve ever come across.” Although the Kékfrankos grape is familiar—more so if you use its Austrian name, Blaufränkisch—the Južnoslovenská growing zone, home of Bott Frigyes, is not. Running up to the southern border of Slovakia, following a stretch of the Danube River just before it turns south towards Budapest, the Južnoslovenská (“southern Slovak”) region is well-represented by this Bott Frigyes red. Had we tasted it blind, I might have guessed top-level Oregon Pinot or maybe Cru Beaujolais from Morgon, but as it was we broke out our wine maps and hunted down Južnoslovenská in a fit of inspiration. It makes me wonder what other revelations we might be missing in this wide world of wine. If you try one bottle outside your comfort zone this year, let this be it. It is that good! Follow the Hungarian connection and David’s recommendation: it’s a wine to enjoy this season with a comforting and saucy Chicken Paprikash. And read David’s article here.
“How could we not offer this wine,” asks David Lynch, Sommelier & Editorial Director at SommSelect. “Tasting this 2015 Vranac, I’m reminded of some of the brisk and deeply hued reds of Italy/Slovenia’s Carso/Kras region, and of Austrian Blaufränkisch as well. Aged for two years in those ancient wood barrels, the 2015 Tvrdoš Vranac is a nearly opaque ruby-black in the glass, with garnet reflections. The nose is powerful and perfumed, leading with notes of crushed blackberry, cranberry, wet rose petals, dark chocolate, cedar, and exotic spice notes galore. It is deep, rich, and tangy up front then buttons up into something tangy and refreshing, with lots of floral notes on the finish. It benefits from 30+ minutes in a decanter before service, as well as a cooler temperature (60 degrees) to accentuate its fruit character and moderate its acidity. Characteristic of the 2015 vintage all over Europe, this is plenty ripe and accessible now, and is most definitely a “food wine” as opposed to a “cocktail wine.” I’d say go whole hog and do an ultra-authentic “Bosnian Pot” (Bosanski Lonac) to go with it. The melding of flavors will not only be classic but spot-on. “I’ve said it many … Continue reading #WineWednesday Spotlight #153: Monastery Tvrdoš Vranac
“This Killer Adriatic Red is a Must-Try,” says David Lynch, Sommelier & Editorial Director at SommSelect. And although a cynic might think the reason a sommelier had selected an obscure wine was just to show-off, nine times out of ten, the customer should really be trustful: Listen, I know: trusting is hard. But if this were a tableside interaction instead of an email offer, I have no doubt that Štoka Teran would win me your trust. Why? Because it’s a wine which, despite what some experts say, exhibits true soil character. Because it’s a wine from one of those deeply historic yet somehow still-unknown regions the most devoted wine geeks cherish (in this case, Slovenia). And finally, because it is undeniably delicious, easy to drink, and not merely distinctive but undeniably well-made. According to David Lynch, the wine can age for a few more years and right now, is best decanted for 30 minutes. Serve it in Bordeaux glasses and pair it with juicy medium-rare burgers. Read the complete tasting notes and food pairing at SommSelect.
“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