The 14th (holy crap! have we really done fourteen of these already?!??) episode of my Furmint Adventures has recently been published, so I’m sharing it here to give you a five-or-so-minute distraction from working.
And a beautiful distraction it is.
Hungary’s Béres Winery has recently won awards for its construction, and their vineyard site is among one of the most gorgeous that I’ve ever encountered in the wine world (and the wine world is, if anything, not short on gorgeous locations). You’ll see what I mean in the first 50 seconds when you watch the video.
I’m really happy at how this video turned out, not just because I’m also again joined by Master Somm Peter Granoff, and not just because the wines were such excellent examples of dry Furmint (their sweet wines are killer, too), but also because the folks behind Béres seem to be genuinely lovely people (the kind that you want to see succeed).
We’ve got a brand new episode in my ongoing Furmint Adventures series, this time exploring the modern-take-on-tradition that is Holdvölgy Winery.
That modern take on well-proven styles isn’t just part of the winemaking; it’s literally built into the winery operation itself, as you’ll clearly see from the video that the FurmintUSA folks have expertly put together (what you won’t see are the outtakes, in which we explored the massive cellar system at Holdvölgy, and filmed several takes of me running up and down long, steep, narrow flights of stairs… I swear that I will enact my revenge on the film crew in some way for this…). You will also get a glimpse at what might be one of the coolest label designs in the business right now.
During dinner, our traveling group had a bit of an impromptu video recording session with one of the leaders of the FurmintUSA project, Laszlo Balint. Not only is Laszlo a winemaker, wine writer, and wine critic, he’s also a passionate consumer/collector of Hungarian wine. He’s the emotional heartbeat of the FurmintUSA program, and he’s also a family man, and a good friend.
You get a chance to meet Laszlo (albeit virtually) in the latest video release from FurmintUSA (see embed below), taken from the conversation that was filmed between him and me during our stop at Barta (you also get a chance to see how many “uhms” I utter on video when jet-lagged). If more indigenous grape varieties had guys like Laszlo pushing them into wine marketing modernity, we’d be overrun with more interesting and geeky wine choices in the States…
As you’ll see from the vid published earlier this week’s, I recently had the pleasure of going back to Hungary, primarily to engage in Phase 2 of the FurmintUSA promotional program, filming a new set of videos for the Furmint Adventures series.
That’s always fun, because the wines are largely excellent, the scenery settings beautiful, the producers amicable, and the crew totally professional. And it gave me a chance to eat at pretty much every restaurant in Tokaj (again).
This time, however, I was also able to take part in a media tour, tagging along with Master Somm’s Peter Granoff and Scott Harper, Balzac Communications’ Paul Wagner, and Ferry Plaza Wine Merchant’s Debbie Zachareas. Great travel companions all, and (an added bonus) people who aren’t afraid to share their deeply-educated wine opinions (I fit right in, unsurprisingly). Photog evidence provided below after the jump.
In going back to Hungary, it was in the latter capacity that I got to get all deep-thoughts-by-Jack-Handy on the future of dry Furmint wines. Which began one evening when I was thinking about the Fermi Paradox (don’t worry, it’ll all make some sort of sense in a few minutes)…
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