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Hungarian Dry Whites? Forge Ahead


By ERIC ASIMOV (Published: February 24, 2009)

The New York Times writes about us in “The Pour” section:

Still, in an Indian restaurant I managed to find a 10-year-old bottle of dry Furmint from Tokaj Classic, and its delicate floral flavors complemented the spicy food beautifully.

http://www.nytimes.com/2010/02/10/dining/10pour.html

Asian Fusion, via the Wine List


The New York Times writes about us:

The big surprise for me, though, was a dry white Hungarian wine, a 1999 from Tokaj Classic. It was made from the furmint grape, which is better known in Hungary’s lusciously sweet tokays, but this was delicate, floral and just right with a tart chicken curry dish.

http://www.nytimes.com/2009/02/25/dining/25pour.html

Hidden in Hungary, Treasures on the Vine


An article in the NY Times.

By EVAN RAIL (Published: July 22, 2010)
The historic wine region of Tokaj is still a place for the curious and enterprising to rub shoulders with winemakers in their homes.

http://www.nytimes.com/2010/07/25/travel/25Tokaj.html

Travelers sip their way through the oldest classified wine region in Europe.

http://www.nytimes.com/slideshow/2010/07/19/travel/20100725WINE.html

 

Gift Idea for Tokaj Aszu and Foie Gras


The ideal way to end any week – in all 52 cases:

If you are interested in having these, please contact SBS Musik und Wein OHG, Germany (see contact). Note that this is exclusively available to our European customers.