MORE VILLANY WINE TASTING

Bock Hotel Second Night Tasting

Chardonnay 2013

Light chardonnay nose

Tart citrus 

Light acid 

Tart green apple

Fanni  Feher Gyongyozobor

Sparkling wine

Chardonnay 

Medium dry, nice clean taste 

Well balanced.

Marcel Pezsgo Champagne 2011

Traditional method

Half chardonnay half pinot with a dash of risling

Dry with a bit of the chardonnay flavor.

Kekfrankos Rose 2015

Bouquet:  rose hips

Taste: light kekfrankos grape

Flavor lingers in the mouth

A nice little wine to sip in the afternoon.  However, it becomes slightly acid towards the end of the glass.

Bock Syrah 2013

Light Syrah bouquet with a whiff of alcohol.  Very dry but there is a moment in tasting the wine where there is an intense not of the Syrah grape. 

Bock 2011 Cabernet Selection 

An understated bouquet.  A subtle cherry is there, but it is in harmony with the other elements of the aroma.  

Wine served cool - cellar temperature

Another intense flavored wine going quickly to dry.

Bock Cuvée 2012

60% cabernet sauvignon

30% cabernet franc

10% merlot

24 months in oak

Mr. Bock's favorite wine

Taste: heavy tannins and dry

Drank with my ???.  Still very tannic. 

Capella 2008

Cabernet franc 60%

Cabernet Sauvignon 30%

Merlot 10%

One of Bock's most expensive wines

Bouquet primarily cabernet franc

Intense flavors, then tannin, then dry, then flavors return for a bit.

Now for an enterprising winery that uses all of the grape.  The seeds are separated and dried.  They are pressed for oil or find their way onto plates to be drenched with grapeseed oil and used as a ‘dip’ for bread (which by the way is made with grapeseed oil).

Here is a photo of the seeds being dried.

Finally, a note about the restaurant.  The food is varied and delicious.  One day for lunch I ate their version of ‘pig trotters’.  It was done ‘ossobuco’ style, deep fried until the skin was extra crispy.  I ate this with a PortaGeza 2015.  The portuguiser grape is a very important varietal in Villany.  It ripens early and goes directly from fermentation vats to bottling.

It is Hungary’s answer to France’s Gamay Beaujolais Nouveau.  The wine made from the grape is light and fresh.  I have tasted Beaujolais Nouveau in years when it was little more than high octane alcohol and yeast.  This 2015 PortaGeza was a delightful example of a lovely tasting young wine.

A bit about the breakfast shown in the photos below.  You have to eat to keep up your strength for wine tasting.