{"id":16657,"date":"2019-05-06T15:31:17","date_gmt":"2019-05-06T20:31:17","guid":{"rendered":"http:\/\/winetrailtraveler.com\/blog\/?p=16657"},"modified":"2019-05-06T15:31:17","modified_gmt":"2019-05-06T20:31:17","slug":"the-romantic-danube-hungary-a-teach-and-taste-experience","status":"publish","type":"post","link":"http:\/\/winetrailtraveler.com\/blog\/2019\/05\/06\/the-romantic-danube-hungary-a-teach-and-taste-experience\/","title":{"rendered":"The Romantic Danube: Hungary, A Teach and Taste Experience"},"content":{"rendered":"
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Hungarian Wine Teach & Taste<\/p><\/div>\n

On Sunday, May 5, Terry and Kathy offered two 2-hour presentation, The<\/em> Romantic Danube: Hungary<\/i>, a Teach and Taste<\/b> experience. The Teach and Taste<\/b> experiences\u00a0 <\/span>have a new format for 2019. Each wine enthusiast sits at the table and is provided with wines and food pairings. Terry explains the wine\u00a0 <\/span>details and why the food matches with the wine.<\/p>\n

The<\/em> Romantic Danube: Hungary<\/i> presentation included six Hungarian wines with six different foods, winemaking and vineyard details, Hungarian geography and history. Photos from our recent visit to Hungary, added a colorful look at the wines of Hungary and added to everyone\u2019s fun experience.<\/p>\n

Terry talked about the thousands of years of winemaking, Hungarian indigenous varietal grapes, the influence of the Communist era, Tokaj and much more. The food pairings included Pogacsa (Hungarian cheese biscuits), Melon wrapped with Prosciutto, pasta salad, Hungarian Goulash, Chicken Tenders and a Cheese & Fruit plate. Terry included a few of the Hungarian wine vocabulary words such as Borbirtok<\/em> for wine estate and Eg\u00e9szs\u00e9gedre<\/em> for cheers!<\/p>\n

Yesterday, the favorite Hungarian wine was the Sparkling Furmint from Garamv\u00e1ri, that was produced with the Furmint grape variety. We also had\u00a0 <\/span>from Garamv\u00e1ri the Irsai Oliv\u00e9r wine.<\/p>\n

Likely the most unusual wine was Csoka from Vylyan. This wine was produced with the indigenous Cs\u00f3kasz\u00f6l\u00f6 grape variety. The third wine were the Hangacs Egri Bikaver from St. Andrea Sz\u00f6l\u00f6birtok, a blend of K\u00e9kfrankos, Merlot, Pinot Noir, Cabernet Franc, and Kadarka. This was followed by the K\u00e9kfrankos wine from Takler Borbirtok and the final wine was sweet wine – a Tokaj Szamorodni from Gr\u00f3f Degenfeld Winery. This sweet wine was produced with Furmint, Kabar and Zeta.<\/p>\n

Based on a quick survey everyone enjoyed discovering some of the Hungarian wines. Be sure to look for Hungarian wines at your local wine shop.<\/p>\n

Cheers!
\n<\/span>(Eg\u00e9szs\u00e9gedre!)
\nKathy and Terry<\/p>\n