 Hello, hello, welcome back to Exotic Wine Travel. I am your host, Matthew Horky. We're here in part two of a small series on hungarian wines with Sebastian here. If you don't know who he is, I'm gonna put the link we did another video of wines from the Northern Hungary. In the last video, you should check that out before checking this one out. So let's just jump straight into the wines here. How about that? Oh, I'm very excited. Oh yeah, so we have one dry hungarian wine from the legendary region of Tokai and two wines from the South. This is really cool. These wines are carried by Taste Hungary and they're also available on the US club. So this is really cool. You can get these wines in the US, which I'm really excited about. You ready to get into some of these wines? Oh yeah, please. Okay, let's get started here. So first we have, actually I'm quite, I'm not biased. I mean, I'm biased because I like this producer so much. There's a bit pince. This is the Zaffer Dulu. Exactly. Dulu. Yeah, it's hard. Okay, that's the dry format. A single vineyard dry Tokai. So what you guys need to know, you know, Tokai historically has been one of the world's greatest sweet wines. It's one of my favorite wines. But in the last 20 years, Tokai has been making a name for themselves by making dry wines, right? Exactly. And this is not any vineyard. This is a historical quote unquote premier crew. And the reason why I say historical because Tokai had the first vineyard classification of the planet back in the 1700s. And this was classified as a premier crew. So, you know, this is cool. Also, this is a hungarian family, but the daughter is married to Master Semelea, Master of wine, Ran. I can't remember his name. Wiglin. Wiglin, right? He's from America actually too. I'm a huge fan. They make the most impressive dry Tokai I've ever tasted, the Karai Dulu. Yeah. Fantastic wine. This is also one of their crews. Let's give this a little bit of a taste. I mean, this is aged in large oak cask, if I believe so, right? Yeah, yeah. And I mean, this is an extremely incredible winery. They are small. They own about 11 hectares or so. This one is less than one hectare. It's right in the southern facing slope from a little chapel, actually. That's the end of the vineyard, a little chapel in the top of the hill. And they say in the winery that this is the most elegant vineyard they make. You know, it's so funny, I've been there. It's a great seller. They don't make very many bottles. I think less than 15,000 miles a year. Instantly, I had a nose. They don't try to be so explosive. This is quite a pretty wine, quite elegant, more kind of French in style. Also, I talked about the last episode about the Loire. Really reminds me of Chenin Blanc a little bit. Very, very mineral. I mean, you have to remember Tokai is volcanic. So this kind of flinty note, almost slightly briny, but fruity at the same time, you get it from here. So I think it's a very easy to drink, pleasantly elegant. You know, you have a little bit of fruit, not too much, a little bit of minerality, not too much, the acidity is high. Delicious. For me, Flint, I get Flint kind of a white unripe pineapple. I know that sounds bad, actually. But that's actually a positive what I'm talking about here. A little bit of freshly sliced white peach. White peach is vanilla. Delicious and juicy, it's a very juicy wine. I mean, volcanic region, acidity is high. It's exciting, it's mineral. It's everything you want, really. You guys like, it's you guys like, I'm thinking. Alsace. For me, Rheingau, for me, it's the Rheingau. For me, it's the Rheingau. If you like German silveners that are more mineral-y, this is a type of wine for you. This is not the type of wine for somebody that's going to want a big, oaky, buttery chardonnay. Not at all, not at all. But for wine geeks, this can be pretty much like Nirvana. This is fantastic wine. I mean, wine geeks love Riesling. You have to love Formin. It's very, very similar. It has almost the same profile. And it's just very, very exciting. 91, maybe I could even convince me if I was sitting down with the bottle, go 92 on this. I think it's fantastic wine. If you want to try something new, you'll try something with Story. If you want to try something with History, this is a wine you've got to be checking out. Go great with some kind of creamy chicken dishes. Maybe some lightly roasted pork, something like that, right? Whitefishes, I mean, with some citrusy, sesty sauces as well, it can take it. I mean, it has the acidity, it has the crisp. So something that we don't have in Hungary, whitefish. But if you live in a part of the world that has very good ceviche also, very good with that as well. So let's move, good job. They make fantastic sweet words too. Fantastic time, there's a bit. Let's move on. We're going to the south to the region of Vellan. Vellan, yes. Yes, this is the Hoiman, Kekfrankos, 2015. If you know, Vellan was the first region in Hungary to really chase quality after Hungary came out of communism in the late 80s, early 90s. Hoiman is Swiss, I believe, right? So there's a couple that owns this place. So the lady is from Switzerland, but the gentleman is from Germany and they make wine in Hungary. Yes, yes, European Union, right? Fantastic guy, and yeah, fantastic guy, speaks English perfect if you visit them. Sure. Really cool guy. Kekfrankos, you all other people know as Blau Frankisch. It's a grape that's starting to get trendy in the US. This is aged in Oaks, got some aged 2015, comes with a screw cap. Now, Vellan is known for making sometimes too big, sometimes too big, too bold, too extracted wines. I think what Hoiman, he has a versatility. He makes wines a little lighter, more elegant stuff, but he can also make the big boys. Exactly, well, this is a big wine, the next one. This, I think, is the classical example for red Hungarian wine. We make sour cherry-like, juicy, redberry, delicious, easier to drink reds with lower tannins, higher acidity than regular, but just deliciously easy to drink. I love Kekfrankos in Hungary. I always compare, I feel like it's, I feel like an ex very much like Tusk and Sanjövesi here in Hungary, because you get the peppery notes, the irti notes, the sour cherry. Exactly, and this gentleman uses only exclusively Hungarian oak as well. You know, and I have to admit, the first time I visited Hoiman, I did not like the wine so much because I was tasting only the top wines, the big oaky wines. Then I went back, I've tasted several times, I've tasted somewhere on the elegant wines and I'm actually pleasantly impressed. Like I said, sour cherry, black pepper, earth mud, mud-type flavors. Pretty, and doesn't show a lot of age for 2015. Exactly, that's what I wanted to say. I mean, tastes very youthful, right? And it's a 2015, so it's already with some age, but the wine is just very easy to drink in with a grilled chicken, risotto, almost like pork as well, pork chops. Very good, barbecue as well. Juicy wine, got a little bit of tannins, not too much, tannins are gripping. After me, if I had one small, the wine's very good. A small, one small complaint, even though the tannins aren't big, they're a little bit drying, but I think oak with food, this could be a spectacular for me. I'm 13 degrees alcohol, come on. I mean, cake franco is the most widely planted grape here. It's also very popular in the area, in Slovakia and in Austria as well. But I think it's the classical Carpathian Basin Red. I mean, it's juicy, sour cherry, red berries, balanced, more acidic than tannic. Delicious. I think it's delicious food wine. I'm gonna go 89 out of 100 on this. If you are a Chianti Classico fan, maybe kind of a mid-range Chianti Classicos, bring something like this to the tasting. I think you could surprise a lot of people. Some people might even prefer this. I think this is delicious wine. Yeah, I mean, if you like lighter Piedmont wines, like Dolcetor, Barbera, you're gonna love this. You're gonna love this. It's more like the same stuff. So let's move on here. We have now his big wine, the Hoiman Trinitas. Trinitas, yes. Cabern Villeney Franc. So Villeney Villan has a classification of Cabernet Franc. If it's good, they can call it Villeney Franc, which is kind of good locally. I don't know how well that works on the international market. But okay, whatever here. 2015 also as well has this nice little Villeney Franc stamp of approval. Let's get into this one. You know, Shireen actually has been a huge fan of Villeney Franc because it's riper. You gotta think more, you're not thinking Loire in style. You're gonna think a little bit more nap, the Cabernet Franc and Napa where they start to act almost like Cabernet Sauvignon. Exactly. I think this, I mean, if you wanna compare it with something, could be like a Merlot from Washington or it could be like a right hand Bordeaux. But it's cleaner in a way, in a good way. I don't mean the Bordeaux wines are not clean, but it is very fruit forward. Of course, oak, oak is involved in the wine. One and a half years, I think, again. Good Chilean Cabernet Sauvignon. Oh yeah, yeah. You're gonna get the, right? I get a black, this is, you know what? This is surprising, I've had this several times, this vintage, several times. This bottle is probably showing the best out of any of them. Maybe it's maybe some of these. I mean, the violets of this wine. Come on, I mean, you know, people usually are not used to Cabernet Franc because it's like the background singer, you know? Like it's helping in the blend, but it's never the main deal. Here in Hungary, we completely believe in Cabernet Franc, and it shows why it should be believed in. I mean, it's just floral, violet, lovely spiciness. Enough strength, enough strength is not too strong, but it's not a soft wine as well. I like Vilan because Vilan can come up with these earthy type of Frenchie notes, not totally New World. I smell this, don't think super ripe New World. I get the black olive, I get the violets, I get the capsicum. Good, I get this rich black cherry tobacco-ness. It's denser than a Chinone, but I think it kind of follows in that style. Let me give this. I think it's like a good Bordeaux, but way cheaper. Because I mean, it has a dark, very concentration. It has this very long finish. The finish is just long, it just keeps in your pocket. You know the reason that the first reason I was really, we were really convinced about Hungarian wines is we did a 2010 Bordeaux masterclass. Okay. And then right back to back, there were like 2013 through 15 Vilani Franc. Okay. And I was really impressed by the quality of Vilani Franc standing up to next to 2010 Bordeaux. I think this is very good. This is definitely for people that want wines with a little bit more heft, a little more fruit, a little more tannin. A Bordeaux drinker is really gonna like this. Yes, I mean, and if you are into, you know, keeping wines a little bit, this wine is gonna keep for at least 10 years. If you wanna drink it right now, I would suggest maybe decanting half an hour before because it's still kind of young for what it is 2015, but it's gonna give you, it's gonna open, it's a big wine. 90 out of 100 for me, 14, five. I will even take a little bit of pour, got some big time tannins going on, give me a steak. I'm talking a huge steak like the one that Flintstones used to put on the car and used to roll the car over. Wonderful stuff. These wines, like I said, are available and they taste hungry, mailing the club in the US. Also, you could get them shipped over to the EU. To EU, wherever. Everything like that. I'll put the link in the description box. If you ever wanna do tastings here with Sebi or with other people here at Taste Hungry or Take Tours, I'm gonna give you a discount code for 5% off, Exotic Wine Travels, I'll put that in the description box. Anything else you wanna say about Villain or Tokai? Well, Villain, if you are into red wines, go for Villain. If you are into Riesling, don't forget Furmint. Furmint is gonna, you know, actually tasted his recent, it's fantastic. Oh, excellent. It's the best wine I think I've tasted in a long time. It is delicious. It is. This guy is incredible. That's why we actually import them. It's very great. So guys, check it out. If you like this video, check out our Kickstarter Discover Hungry and Wine and Visitor Friendly guides, our fourth wine book. The Kickstarter should be up right now. And if you like the video, come to Taste Hungry and please subscribe to our YouTube channel, Exotic Wine Travel. We will see you at the next episode.