There’s no doubt in my mind and on my palate that there is huge potential for Hungarian reds and dry whites, even if it is Tokaji in the far east of the country which gets all the attention. Hungary has some really distinctive terroirs and its own grape varieties.
In Amsterdam last weekend at the seriously excellent newish Blauw restaurant (to be reviewed in nick’s food news) we much enjoyed Frettner 2001 a blend of Kekfrankos, Syrah and Merlot grown in Sopron, western Hungary but made by Franz Weninger, son of Austrian vintners Franz and Martina Weninger of...