Clear medium-dark garnet color, some pinpoint bubbles form on the glass.
Oak and leather smells, very organic-seeming but clean with no bacterial problems evident.
Oak, cherry, a trace of menthol, ends with food-friendly acid.
This is, I think, my first red from Hungary, and I realize I'm forgiving an oak component that is prominent to a degree which I would not so forgive in a wine from another country, but I remain convinced that the wines of Hungary remain worth exploring and even supporting.
So, bottom-line, this is nice, a good match for a medium-bodied dinner, even if a bit oaky. I matched this with a baked ham dinner and I pronounce it a win!
2 days ago