Vinegar wines? Those aren't good. Was it you that was talking about Hungarian wines in our old wine thread? I just added one of Royal Tokaji's dessert wines to the list. Super expensive... like $50 for a 375mL... think I'm doing a 2oz pour for $16 or something. Nobody's buying it yet, but it looks good on the menu. And a nice table story about how they kind of went underground during Communism but have come back in a big way since. Still can't find any regular Hungarian wines, though. Seen Croatian and Armenian here in there, but nothing Hungarian.
Weirdly enough, a friend brought over a bottle of Túzko Kékfrankos the other day/week. I'm not a wine person, but it I enjoyed it. It was dark, it was dry, and judging by the friend that brought it over, it's inexpensive.
Googling.... Looks like they're owned by Antinori, which is an enormous Italian company. The varietal is "Kekfrankos," which they describe as being similar to Pinot Noir. Interesting. I can't imagine the climate is too great in Hungary... they appear to be right around the northern latitudinal cut off point for a wine growing region. A thin-skinned, Pinot Noir style grape would probably do better, but it appears as if they do some heavier Bordeaux style blends (Cab, Merlot, Cab Franc/Petite Verdot). ETA: hmm, 3:30 on the East Coast... too early to crack open a bottle? Yeah... Homer be good.
I'm having a hell of a time sourcing Hungarian wine myself. I don't know if they've had a couple of bad years, or what. I still have two bottles of my Hungarovin Egri Bull's Blood from 2010, which I'm saving for a special occasion as it's fantastic. However, I bought a case of the same wine in 2014 vintage and it was very disappointing. I'm getting through it, but I don't give it to company. I heard since that 2014 was not a good vintage year in Hungary. (Too wet, or something.) I also bought a case of Tokaji Furmint 2015, which is okay, but nothing to write home about. All the good wines I was able to buy in the supermarket, say 10 years ago, have vanished. They don't carry Hungarian wines in the supermarkets here at all any more. Or at least none of the ones I go to. Annoying, because they used to. And they were GOOD. For ordinary consumption. I've had some special very expensive ones in the past which were ambrosial, but I can't get them where I live just now. One in particular, and I'm damned if I can remember the name of it. I used to buy it every time I went shopping ...and then, suddenly, it wasn't there any more. And I hadn't memorised the name, although I'd probably remember if I heard it again. But it was a white wine that was so pale it actually looked like water. And it was effing delicious. So refreshing. Damn. I don't know what it is about Hungarian wine and food that appeals to me so much, but it does. They have quite a variety of grapes that are particular to Hungary, and that's maybe what makes the wine special. When it's good, it's great. When it's not ...it's just nothing special.
I don't drink. And I have never tasted this. But different experts seem to think that best gin in the world is Napue from Finland. https://kyrodistillery.com/products/
The climate there is probably finicky. The margin for error increases dramatically the further one moves from the sweetspot. As for distribution, they don't seem to have much going on internationally, and it's likely they only produce in small batches, which would hamper things further. I'm just guessing with all that... Looks interesting. Looks like they make it with rye as a grain base before adding the juniper. Not much of a gin guy, myself. That's one of those spirits that we keep waiting to take off (like bourbon a few years ago), but so far it hasn't happened. More local distilleries are producing it in the States, so there's some inroads there, but so far the revolution hasn't arrived. Been waiting ten years or so for it. My theory is that gin is still stigmatized as your grandparents' drink, which is a tough nut to overcome marketing wise. What gin needs is a Titos to come along gobble up the market. Everything today is Titos. We fly through two cases a week as it were Kool-Aid. I think something like 11 or 12% percent of my sales comes from Titos alone, which is fine by me, since I buy it at $20 a bottle and sell a martini for $14. God bless America!!
2017 is fucked from what I hear. Especially with the wildfires in California. Napa had to ditch one third of their grapes. 2018, however, will be the best vintage in decades according to the directors I met with out there last week. Record growing season, perfect humidity on Atlas Peak and Howell Mountain, no heat spikes above 90 degrees... invest in 2018 Napa cabs when they drop in 2020-21. Shit, I'm going up the street to the wine bar for some Cab and pasta now. My day off... I can do what I want (so long as Mrs. Potvin is at work).
I suppose nobody knows Kyro Distillery there - or only few enthustiacs. But... As far as I understand: they are good, really good. Pay attention to it. What ever they do or will do, it'll be among the best of that area in the world. They will never produce large amounts of anything. They will always be small players in the highest top of what ever they do.
Yes, I think the small batch thing is a distribution problem. I have remembered two of the 'names' associated with the wine I used to buy. One is the name of a producer that I don't think still exists...Nagredye. And the other is wine produced in the Mátral region (north central Hungary) called Mátraaljai ...various sorts. Both of these were pretty fantastic, if memory serves me right.
I’m not sophisticated enough for international wines. I discovered the ‘Loire’ and ‘wine heritage’ principles from F/in law in his ‘wine lecture series .’ Maybe ‘lecture 2’ might be ‘California wine,’ and ‘Hungary’ in some annex, definitely [aside Finnish rose] and Buckfast/home-brew sock vodka.
Sounds like family gatherings are a hoot and a holler at Casa Woolf. Those dudes drive me batshit. Worked for one once and wanted to kick him the balls every time he opened his mouth. See what that would do to his precious palette! Absorb the bouquet? Absorb my fist!
Now I'm happy. Went up the street for a plate of amatriciana and a couple of glasses of Nebbiolo. Fat, drunk, and Italian is the only way to go through life!
Being in the business, what do you think of this?: https://www.theguardian.com/lifeandstyle/2013/jun/23/wine-tasting-junk-science-analysis
I'd tend to agree. There isn't much scientific about it, and I don't mess with competitions or scores or anything like that. Taste is so subjective... give a wine to ten people and they'll taste 10 different things. That's why i have my staff focus on body, acidity, alcohol level, and broad flavor profiles... like fruity, dry, off dry, minerality, oaky, etc...
Been enjoying my new job, who knew going full time could be so sweet and easy. . total 180 from my previous job. and the schedule is pretty nice since it varies just a bit... with 1 morning at one gate/lot then two mornings then two nights at another gate, It also gives me time to write. It's nice having a job that doesn't make you hate your life. LOL also horribly addicted to Minecraft right now thanks to the Pillager and Villager update, been learning how to make auto cookers using hoopers and the various new furnace they added in.
Gorgeous weather today. Some dark clouds quickly rolled in but just as quickly left so we had a mild day without rain.
Getting enveloped in Red Hot Chili Peppers-Stadium Arcadium. It's been a long time since I listened to this album, and it's like spending time with an old friend. I love music that becomes a part of you like that.