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Haraszty Wine Tasting at Doblo Wine Merchants

haraszty wine tasting at dobloHalloween afternoon, before the pumpkin carving, David Popovits of Doblo Wine Merchants (corner of Hollo and Dob u., VII. District) invited Bottlehugger Ben and I over to taste a range of wines from the Haraszty Vineyard in Etyek, along with some French wines he had just gotten in. A good idea, but maybe this should have been done after pumpkin carving with knives  ;-). Bitch Moan and Wine held a winetasting of Hilltop wines at Doblo a couple months ago. Since the, David has added some furnishings and decorations to spice up an already impressively beautiful shop.

- Haraszty Irsai Cuvee (kiralyleanyka, chardonnay, irsai oliver) 2008. This was probably the best wine we tasted on the night. The irsai is dominant, but the cuvee is almost a half-dry wine with peach tones, brings to mind a walk in the Autumn woods.

- Haraszty Sauvignon Blanc 2008. Marked by a slightly peachy and lime tree (harsfa) flavour, which turned bitter at the end. I would not buiy this.

- Haraszty Chardonnay 2008. This non-descript peary wine is too tangy and does not taste like Chardonnay.

- Haraszty Terroir Cuvvee 2008 (Chardonnay, Pinot Gris, Zenit, Kiralylenayka). It somehow tastes green. It is good for spritzer but breaks at the end.

- Haraszty Rose (Pinor Noir). Yukk!

- Haraszty Barrique Chardonnay Quixotic 2007. A nice butterscotch, but not quite as good as theharaszty wine tasting at doblo barrique chrdonnay I had from the Lics Vineyard last Christmas

Chateau la Croix Du Duc 2006 Bordeaux Superior. This French wine smelled much better than the taste. Even so, it had good heavy cherry and blackberry, but it was almost off.

- Domain de la Perruche Saumur Champigny. The best red wine of the night, with fennel tones, but a weak finish.

- Domaine Cances Cuvee (Grenache,Syrah, Mourvèdre, Carignan, Cinsault,) 2003. Great black cherry and white chocolate tones, good body.

David provided some dried plums stuffed with unsalted peanuts, Ben brought some brie cheese and crackers, and I had brought along some chutney, green almond jam, and lavender jelly from the Tamas Vineyard in Csopak.

It also just so happened that David was interviewing three young ladies for a job that afternoon, and they joined us for pleasant company during the tasting.