The central European nation of Hungary has been producing wine since the days of the classical Romans. This country has boasted extensive vineyards for well over 1500 years. Hungary is especially known for Tokaji wines, arguably among the world’s finest dessert wines. The Hungaria website makes reference to sparkling wines only. Their still Sauvignon Blanc carries a protected geographical indication but gives no hint to which geographical region is being expressed. Our companion wine is a New Zealand Sauvignon Blanc costing half again as much.
Let’s start by quoting the marketing materials. “Tasting Note : Pale straw colour; grass, lime and mineral aromas; light bodied, dry; soft melon, citrus and herbal flavours with crisp acidity. Serving Suggestion : Serve with poached or baked fish.” And now for my review.
At the first sips this wine offered sharp acidity and a bit of sweetness that was accompanied by some lime. The main dish consisted of nicely spiced homemade chicken breast nuggets that managed to increase the libation’s sweetness while descending its acidity. My glass responded as before in the face of soybeans swimming in an oily tomato sauce. As well I tasted nuts in the liquid. A medley of sautéed red and orange peppers sharpened this liquid’s acidity. Chinese chili sauce liberally doused on the meat meant metal and lemon in the liquid. Dessert was fresh pineapple that left the wine with not much, just a little taste of metal.
The second meal came out of a box. It was vegetarian stuffed manicotti with Ricotta and Mozzarella cheese in tomato sauce, so soft as to be oppressive. The drink responded with a nutlike taste and not quite ripe apples. Whitey was weak but its acidity was refreshing. Fresh strawberries for dessert stepped up our Hungarian friend’s acidity. It was woody but not oaky.
The final meal centered on an omelet spiced up with cilantro, celery seed, and chilies. The libation’s acidity was excessively sharp. I tasted lime and pleasant sweetness. When paired with a lettuce, tomato, and celery salad in a honey mustard sauce the liquid’s acidity lightened and I tasted some citrus. The zesty guacamole side rendered the drink’s acidity unpleasant.
Final verdict. I have no plans to buy this wine again. The pairings were simply too hit and miss for me.Access the companion wine A Hawkes Bay, New Zealand Sauvignon Blanc.
Levi Reiss has authored or co-authored ten books on computers and the Internet, but to be honest, he would
rather just drink fine Italian or other wine, accompanied by the right foods. He teaches classes in computers at an Ontario
French-language community college. His wine websites include
www.theworldwidewine.com and http://www.wineinyourdiet.com
Visit his website devoted to italian travel www.travelitalytravel.com
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