From the NY Times: Hidden in Hungary, Treasures on the Vine
The mold covered every surface of the cellar, coating the walls and ceilings in layers of loose black gauze. On one shelf, sheets of mold had grown so thick that it was nearly impossible to tell what was underneath, making the ancient wine bottles seem like ash-colored homunculi, an army of toy soldiers made from fungus.
Walking farther into the cellar, I ducked under a low ceiling and felt dangling fingers of mold touch my head.
—œThe mold is fed by the wine that evaporates,— said my guide, Zsuzsanna Szobonya, leading me into a hexagonal tasting room where even the arabesque chandelier overhead was adorned with more black fluff. —œTry this,— she said.
Standing in the dim light, I sniffed, then tasted. Though the cellar air was damp and musty, the scent from the glass was richly aromatic and floral. The wine, a Tokaji aszu, was full of citrus blossoms and fruit in the nose. In the mouth, crisp flavors of apricot and orange burst forth, followed by an invigoratingly sharp finish that begged for another quick sip.
Lucky mold, I thought.
—œCan you imagine?— Ms. Szobonya asked, taking a sip. —œSo light and fresh, and yet it’s about 20 percent sugar.—
Though not all wines from the region are quite so saccharine, the legendary aszu sweet wines were a large part of what had brought me to this corner of northeastern Hungary. Known by the name of the region’s main winemaking town, Tokaj, the moist and moldy area at the confluence of two mysterious, slow-moving rivers is the oldest classified wine region in Europe —” older than Bordeaux in France, older than Porto in Portugal, older than Chianti in Italy. In fact, many of the stone wine cellars here date to the mid-16th century.
And now, 20 years after the changes that brought democracy, market capitalism and wide-open borders to the former Eastern bloc, Tokaj is emerging as one of the most interesting wine regions in Europe, not just for its sweet aszus and distinctive dry whites, but also for its unusual blend of history and cultures —” Jewish, Russian, Hungarian and Greek —” and for the low-key experience of a less-traveled wine trail where the curious and enterprising can easily rub shoulders with working winemakers, often right in their homes and vineyards…
I’ve had a few, particularly Egri Bikavér (“Bull’s Blood of Eger”). Definitely a full region of wines worth exploring, in person or through your local wine merchant.
