I brought home a number of bottles from my miserable week in Hungary. Which, to clarify, was miserable not because I was in Hungary but because of why I was there. What’s not entirely miserable is this 2012 Chateau Vazsonyi Zweigelt I picked up while there.
I’m not sure I’ve ever had a Zweigelt wine before. Typically an Austrian grape (although apparently also cultivated in Hungary) the blue-black Zweigelt grape is used for both red and rose wines.
A dark, opaque red, the Chateau Vazsonyi is very hot in the nose with cassis and maybe blueberry. It’s definitely a little hot. Not much for the tannins, nor is there a great deal of flavor beyond the initial taste of dark fruits and spice-maybe clove? What flavor there is though is nice enough. Goes pretty well with grilled meats.
It’s definitely much better chilled a bit. I know you really should chill most wines (even reds!!) for 20 or more minutes before serving but usually I’m too impatient to do that. However my limited experience thus far with Hungarian wines makes me think that I’ll want to take the time with the rest of the bottles I brought home.