About this WINE
Hungary
The Tokaji region in north-east Hungary was producing sweet, botry tised wines two hundred years before the first Sauternes - by 1700 the wi nes were being drunk by royalty across Europe. The region suffered heavily durin g the war and during the reign of communism until 1989. When communism finally fell, investment flooded into the region, largely from the Royal Tokaji Company.
Furmint is the dominant grape in Tokaji, and Aszú in the n ame refers simply to the dried, nobly-rotted grapes, which are hand-picked from the vines. The number of puttonyos is an indication of sweetness, with tw o the driest and six the sweetest. A wine of 7 puttonyos is known as Aszú Es sencia and is only produced in the very best years. Aszú Essencia is incred ibly sweet and is one of the greatest dessert wines in the world.
Other Varieties
There are over 200 different grape varieties used in modern wine making (from a total of over 1000). Most lesser known blends and varieties are traditional to specific parts of the world.
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Description
Juhfark. Pardon? No, I haven’t sworn. This came to our attention through a family connection in the Masters of Wine London office. Somló is just north of Lake Balaton in the west of Hungary. And Juhfark? Pronounced “ewe-farq”, this is one of Hungary’s least known but most age-worthy native varieties.
Mineral and saline with white fruits and relatively high acidity, the wine can be neutral when young, but the character comes out after a year in old 400-litre barrels and bottle-ageing. It’s a rare wine too, with only 100 hectares under vine. Ready now and to 2018, it’s particularly good with dim sum and shellfish, especially prawns, crab and scallops.
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