This wine is a blend of international and indigenous Hungarian varieties, made from 60% Furmint, 17% Hárslevelu, 11% Chardonnay, 9% Sauvignon Blanc and 3% Muscat. A bouquet of creamsicle and lychee set the stage for flavors of tropical fruits and orange zest. It is sinewy on the palate, with a surprisingly velvety finish.
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Jenssen is a spirits, wine, food and travel writer, and a professional speaker. He is a co-author of several wine, food and beverage books, including The Fire Island Cookbook
(Atria/Emily Bestler Books, April 2012). Email: email@example.com