This is a “white” wine from Hungary in the $35-$40 price range in the U.S.  (Less in central Europe.)  It pours the color and cloudiness of apple cider. At its best just below cellar temperature. This shows apple, Asian pear, and peach fuzz on the nose but also with a certain limestone-like salinity. Transfer to the palate is relatively seamless with lots of minerals coming forth. Almost surprising how much pear (and peach and apple) *skin* is on the palate as opposed to juice flavors. There may be the slightest hint of something savory as well. The finish is long and virtually entirely apple/pear/peach skin with limestone and just a hint of chalk. 

If I didn’t know better I would have guessed Slovenian Malvasia, though there is a slight reminiscence of a Dettori Bianco (Vermentino from Sardinia) as well. 

Consumed with leftovers like Brussels sprouts with bacon, some Boursin, mashed potatoes with gravy, and of course, bird. Went well with it all. @ $35/bottle worth a pickup from K&L if your palate does align with eclectic Italians, Slovenians, etc. 

Original Post

Here is some info on the varietal

Juhfark is Hungarian white wine grape variety that is usually blended with other indigenous grapes to produce off-dry white wine. The name Juhfark, meaning sheep's tail, refers to the vine's distinctive, dangling grape clusters that are considerably longer than they are wide.

Jurfark is primarily grown in the Somlo region of northwest Hungary. There the volcanic soils help Juhfark wines take on strong mineral flavors, backed by good acidity and secondary notes of citrus blossom. The wines are not overly fruity, but are instead rich and occasionally salty. The best examples can easily age for five or more years.

Synonyms include: Bacso, Ihfark, Boros, Tarpai, Oveji Rep.

Food matches for Juhfark include:

  • Töltott tojás (warm deviled eggs baked in sour cream)
  • Feta and broad beans on toast
  • Glass noodles with tofu and cilantro

 

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