It is rather robust; this year the Cserszegi Fűszeres is more full-bodied than I am generally used to. The thicker bouquets are tamed by harmonious acids. A feminine wine with a world of aromas that satisfies every need.
A very good companion for Asian flavours; I had it with grilled, Shichimi togarashi-spiced chicken wing. Amazing!
About the Cserszegi Fűszeres variety:
The variety is a hybrid between the Irsai Olivér and the Roter Traminer, created by Dr. Károly Bakonyi in Cserszegtomaj near Keszthely in 1960. The aim of the experiment was to achieve a variety that - besides yielding a fine wine - answers two requirements: tolerance of winter cold, and early ripening. It follows from these that this variety was rather meant for the northern parts of the country where there is less sunshine, autumn comes sooner, and the winters are colder. The variety was not a smashing success right away, and it was planted only infrequently. The vine needs cold winters as that forces it to rest. Its cluster is medium-sized, cone-shaped, thick-set and moderately compact. It bursts, flowers and ripens early but is only harvested in the second half of September. Its growth strength is medium. The sugar content of the safely ripening yield reaches and often exceeds 18 degrees. The acid content of the must is between 8 and 10 grams per litre, and it doesn't soften.
The wine of its yield harvested at the appropriate time has a muscatel aroma, spicy bouquet, and harmonic acid content; it is rich in extracts that can be valuable in themselves, or in a united form.
Its resistance to winter freezing is outstanding, and therefore, it has become a solid variety of flatland viticulture. It is, however, sensitive to drought; it must be burdened moderately under such circumstances, otherwise it will start to wither. It is relatively resistant to rotting.
The region and its history:
The past of the Mór wine region takes us back to historical times but our wine law lists the first and second class vineyard cadastre border parts of Mór, Pusztavám, Söréd, Csókakő, Zámoly and Csákberény as parts of the wine region from 1996.
In the life of the settlements vine-growing and wine-making played a definite part in the past.
It had a fundamental effect on the livelihood and enrichment of the people and the development of individual settlements. For centuries the natural rhythm of locals was adjusted to the cultivation of vine and wine-making, and several festivities, social events and cultural traditions were also connected to them.
The Mór wines are characteristically white wines. Besides the flagship variety Ezerjó, Leányka, Tramini, Riesling-Sylvaner, Green Veltliner and the Ezerfürtű are the most common varieties. Ezerjó - that is already one of the Hungaricums - became the main variety of the wine region during the re-plantations after the 19th century Phylloxera disaster.
Climate and geography:
The Mór wine region is one of the smallest in size among the 22 wine regions in Hungary but it belongs to the more famous ones.
The wine region is located on about 730 hectares in the valley of Vértes and Bakony in the boundaries of Mór, Pusztavám, Söréd, Csókakő, Zámoly and Csákberény settlements.
Its climate is continental.
Its topsoil consists of loess brown forest soil, clay, limestone and dolomite.
In the case of exceptionally good weather aszú wine can be made from shrunken berries that is a match for the Tokaj aszú both in aroma and quality. "The Mór wine is chalky, he who drinks it is brainy" - the saying goes even though the lime content of Mór wines is no higher than that of wines in other Hungarian wine regions. The Mór wines owe their masculinity to their high acid content. This, however, does not cause a headache, or a hangover, when consumed with moderation - unlike other wines with high carbonate content.
VARIETY: Cserszegi fűszeres
WINE REGION: Mór
CLASS: Dry white wine with protected designation of origin
Product of Hungary
Bottle volume: 750ml