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

Leave a Reply