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
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
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.