Posts tagged Hungary
Hit & Miss: Kvaszinger 2013 Tokaji Aszú with Roast Pork with Caramelized Golden Apples & Parsnips & Crab, Corn & Avocado Puff Pastries

We typically think of sweet wines with dessert, but sweet wines can work just as well with the beginning and the middle of a meal. Foods that have a natural sweetness to them should blend nicely with the wine, especially when there is caramelization (a combination of sugar and heat), Maillard reaction (a combination of amino acids, sugar and heat) or a crisp pastry or fried batter.

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Hungarian Wines Today – It’s Hard to Know Where to Home In

With many reviving sectors of the lesser-known or somewhat forgotten corners of the wine world, it is easy to think there is just one region, one style or one grape. It happens often elsewhere. Just think of the US, California, Napa Valley and Cabernet Sauvignon. There’s a lot more to California wine than this one hallmark. So, it is no surprise that in a less well-known region like Hungary, stereotypes and simplifications happen all the time.

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