Unless you happen to be one of the few who specialise in such things, I am willing to place a wager that most of our readers are unfamiliar with the Hungarian wine region on the shores of Lake Balaton, the largest lake in central Europe. Just the other week I had the opportunity to taste and talk with Ontario-born Robert Gilvesy, a gentleman who fell in love with the region and recently decided to follow his passion for wine by founding the Gilvesy winery.
We tasted through a Sauvignon Blanc and two Rieslings, all three of which were incredibly mineral-driven and austere, requiring quite a bit of bottle ageing before they come into their own. The Sauvignon reminded me of some of the more lean examples from Styria, Austria. Surprisingly for me, my favourite wine of the afternoon was his barrel aged Riesling, the oak giving a little roundness to the inherent angular characteristics of his wines.
Robert’s bottlings are currently unavailable within Canada, and he is in the process of setting up his website, so if the thought of some ultra lean and minerally Hungarian wine makes your pulse race then get in touch with Robert via the comments below.
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Edinburgh-born/Toronto-based Sommelier, consultant, writer, judge, and educator Jamie Drummond is the Director of Programs/Editor of Good Food Revolution… And those wines were incredibly austere.