See also today’s Hungarian tasting notes.
To continue the debate for and against Dry Furmint in Tokaj, as outlined in Victoria Daskal’s article Running Dry in Tokaj last week, I reproduce the arguments in favour of it evinced by Hungarian wine writer Gabriella Mészáros when I asked her about it last year:
1) The whole Tokaj-Hegyalja is nothing more than 500 different small volcanoes based on extremely sophisticated soils. Producing sweet wines – however good they are – is not the same as making dry ones. You cannot detect the differences and nuances so strongly...