Cserszegi Fuszeres

We had a tough travel decision today. Do we fly into Bratislava, Slovakia and drive about an hour south across the Danube or do we simply parachute into Moson County Transdanubia in eastern Hungary. After checking the weather, we chose the more traditional route. 

Upon our arrival, we notice that the area is quite hilly -- not mountainous although the Transdanubian Mountains do encroach just a bit, but nothing but rolling hills. And, the hills while not completely covered in foliage are quite green. The weather here is quite like the American midwest although not normally as cold in winter. The winds whip quite liberally, in fact, throughout our stay, there is a constant wind of 20 MPH/32KPH or more with gusts often double that.

Our grape today is Cserszegi Fuszeres chosen because a loyal reader asked for pronunciation guides. Today, I break down and tell you this is anglicized chairseggy foosarresh. It is a white grape -- a Traminer as is Gewurtzraminer. So, we expect it to be aromatic and it is.

Due in large part to the local climate and rapid change of weather late in harvest season, the grape has a habit of accumulating some natural sugars before harvest. As a result, it is almost always made into an off-dry (not sweet in the wine sense, but with noticeable sugar) wine.

It has some natural acidity and just a bit of body, but after the Chardonnay we have been drinking lately is somewhat light. It's flavor profile is unique. 

On both the nose and palate, we get fresh cut roses, elderflower, and lychee with unripened peach and apricot and perhaps even a bit of green grape. 

The sweetness and natural aromatics make it an excellent pairing for east Asian food, Thai in particular. Consider pairing it with red snapper in chili and garlic sauce or thai basil vegetable dishes, particularly eggplant.


Popular posts from this blog


Riesling (Willammette Valley)

Sangiovese -- focus on Chianti