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

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