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Our Notes: The earliest known cuttings were imported to Hungary by the Cistercian monks around 1375 in the Lake Balaton region. Appropriately, it’s still called “Szürkebarát” meaning “grey monk.” Luscious, aromatic and refreshing, it resembles a heavier Alsatian Pinot Gris rather than a lean Italian Pinot Grigio. There’s also a distinct Hungarian winter spiciness that compliments the kiss of residual sugar that opens up a variety of food pairings. The silky texture, cutting acidity, spice, and stone fruit notes pair well with fresh cheeses like Ricotta, creamy pasta sauces, and the exotic sweet/spicy flavor profiles often found in Indian cuisine.