Right ... it's Halloween! As always, reason enough for another „Happening Now Tasting“! I
hope it won't be as scary as last time! This Halloween I got lost on pitoresque Somló Mountain in the centre-west of Hungary. The predominant grape
varietal on these volcanic slopes are Juhfark aka sheep's tail.
According to some publications on the web the producer of this
Juhfark - Kolonics Karoly - is described as
the Somló's "pope of acid". Well, I don't know (yet)… perhaps there
might be some scary potential in this wine after all!? Let's have a
look how this one might fit for tonight's events …
5:22 pm (popped and
poured)
Colour: stronger and
lusher hue than expected; golden colour with a few sparkles of
silver; all in all very clear and radiant colour
Nose: very bright, well pronounced and
communicative nose; I am getting green lemon peel, a fair amount of
quince, some traces of elderberry, matches (hello volcano), some very
minor and probably imagined sediments of its aging in oak, fresh
thyme, pimento and even some mild cloves; so far a rather complex and
appealing nasal impression
Taste: on the palate it
might be a bit eccentric, I suppose; there are plenty of really tart
earthy flavours in combination with stern as well as expressive
fruit. Quince and quince jelly seem to dominate the fruitful
character of this one. The green lemon zest flavours (and perhaps
some gooseberries) are standing to loose out a bit. Beside those
mentioned flavours I am getting very distinct aromas of khat (without
its “special effect”, of course). Well, and should not forget to
mention the expected acid burst. It isn't that excessive, but I am
pretty sure this. So far a rather broad scope and slightly short
spectacle!
6:33 pm
Nose: pretty much the
same, perhaps a bit more quince jelly pronounced and a little less
precise; I guess the soil based expressions are gaining some more
ground, too
Taste: tartness prevails
(still, right now a little less stern), the arrangement of the fruit
flavours is changing: gooseberries seem much stronger now, some pulpy
khaki fruit is rising as well, quince is still present, lemon peel
not so much; some indications of petroleum, mild ones, are mingling
with my khat imagination, the acid seems still rather challenging
8:39 pm
Nose: the distinct
fruitful scents are blurring (a bit), the soil characteristics
including my impression of matches (non ignited ones) are still in a
nice shape
Taste: there are a few
indications that the once really excessive tartness is easing (a bit)
– resulting in a pattern of slight bitter sweet (is getting more
obvious in the last 30 minutes) characteristics, the fruit flavours
are persistently loosing ground; finish is slightly contracting
6:01 pm (the day after)
Nose: by
far not as expressive as yesterday, perhaps even a bit sleepy, the fruit
characteristics seem very subdued
Taste: now
it is more bitter than just tart, apparently the acid is steadily kind of
integrating but still very vigorous; the mineral touch is in place and overall
convincing; harmony and length is still leaking
I think
this kind of wine is screaming for food. Maybe something creamy to handle the
acid and something cabbage’y for the special aroma pattern. Anyway, its rather
excessive acid and downright tartness makes it a bit complicated to enjoy. For
me in the first three hours it was probably a very characterful so la-la*** whitey.
I am pretty sure its “special” crispness might scare off one or the other
winelover. For me it was still in the framework of my tummy and gut flora. But
a bit challenging …I guess!
No comments:
Post a Comment