Hungary
2016 Gold: 2 Silver: 3 Bronze: 1 Commended: 1
2015 Gold: 2 Silver: 1 Bronze: 0 Commended: 2
Of all the Eastern European countries, Hungary is probably the closest to making inroads into the on-trade. Thirty years ago, it was Bulls Blood that was a staple of wine retailers’ shelves and wine lists across the country (and one picked up a Silver here), but this is a renaissance that’s largely being driven by dry whites.
Interestingly, the Lazarus-like resurrection is being led by the same grape (Furmint) and the same region (Tokaji) that give us the undeniably aristocratic (and undeniably expensive) dessert wines.
Prices of these dry versions aren’t exactly cheap either – only two medal winners under £10 was slightly disappointing – but they’re real sommelier wines: interesting, food-friendly, recommendable and different. Expect this part of the competition to grow and grow over the next few years…
FROM THE TASTING TEAMS
‘You get character you don’t get anywhere else. Who wants another Cabernet? I wouldn’t buy a Cabernet from Hungary, I wouldn’t be interested.’ Christopher Delalonde MS, Medlar Restaurant
‘The quality of the whites was lovely – it was one of our favourite flights. The wines really overdelivered at the price.’ Laurent Richet MS, Restaurant Sat Bains
‘Our flight was so diverse – we had six different styles in about 10 wines.’ Chris Wood, Chelsea Vintners