Hungarian wine might not be the first regional wine you think of when considering your evening’s sophistications, but one company in Prague is hoping to change your perception.

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I recently had the chance to test a few select wines from Borpince.cz, who moved to Prague in 2016 and aim to use their knowledge, customer service and wonderful wines to become the leading suppliers of Hungarian wine in the Czech Republic, and I was pleasantly surprised by how nice they were.

Now I might look like a classy guy, but my wine experience and knowledge is fairly minimal. I do enjoy a nice bottle of Californian red from time-to-time but I probably couldn’t smell a wine and explain the experience and I certainly wouldn’t spit it any of it out. Fortunately, I have wine-loving friends who tell me that they don’t get drunk; they just get less classy and more fun and they were more than happy to help me understand and taste the products.

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First Taste: Soproni Zenit 2013

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Description: Made from specially selected ingredients and aged for 20 months in wooden casks. The strength is 14% and the taste is creamy with a hint of exotic fruits, smooth wooden characteristics of a full bodied wine. This wine comes from the rom the warmest vineyard of the Neziderske region.

My Reaction: Mmmmm wine.

My co-tasters reactions: The wine was indeed full bodied for a white and it had a pleasant aroma. It was definitely better chilled and had a really nice aftertaste. This particular wine would go well with a lighter dish such as salad, or even fish, but not so well with heavier dishes. The Zenit had a crisp taste and full flavor, and as with many whites that are oaked, you could sense the butter, vanilla and a hint of coconut, although that was entirely lost on me. The wine was very moreish and the group did request extra bottles.

Second Taste: Vincellér Soproni Blaufränkisch – Vincellér Soproni Frankovka

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Description: The wine was left in open container for 2 weeks to promote the malolactic process. This process softens and stabilizes the acidity of wine. The wine then goes into 500litre aging caskets for 20 months to ferment into brilliant wines. The taste is typical of blaufrankische from Sopron, has a cherry type of fruitiness, peppery spiciness, salty minerality. On the label you can see the most assiduous natural mosquito killer bird of the Neusiedler Lake region, the barn swallow.

My Reaction: Mmmmm more wine.

My co-tasters reactions: The perfect wine to accompany traditionally heavier Czech meals. This red goes extremely well with a goulash or schnitzel. The aroma is strong, with hints of nut and pepper. The wine was a great and had, as one expert said, a buttery characteristic which meant the procedure used to create the wine has taken much of the acidity out of it. This is, apparently, a good thing.

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I am not going to lie and say that I am now a convert, but my friends and I enjoyed the wine tasting experience very much. I tasted some excellent wines and actually learnt a little on how to spot a good wine from a bad one. I fully expect my friends to place an order at their website. I think, however, that I will be sticking to cheap Czech beer, although these were exceptional wines.

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