How Chardonnay, Hárslevelű, Szürkebarát and Sárgamuskotály add up to Riesling?

Well, for an hour at least, as we’ll see, part of the formula will look like this: 60%-27%-13% (the last two combined) and the “substance” is called Concubina in 2006, from the Mátraalja wine of Németh Attila Gábor.

Relatively pale golden color. The nose is pleasantly sweet and fruity, with a chalky mineral undertone and fresh citrus aromas.

On the palate this wine is crispy with fresh, robust but nice acids in huge quantity. Only when I realise the sugar content I come to conclude how acidic this wine is: it’s semi-dry but the sweetness keeps it in balance, even in spite of the medium body. It’s fruity (ripe Mediterranean fruits mainly) with a salty mineral underpinning. Later more ripe exotic fruits like date fruit. The wine matures a lot after opening starting to develop a palate of dry leaf character. The finish remains very short though. Freshness and good acid-sugar balance are the well recognizable strengths of this wine. As many Hungarian white cuvées however, the wine suffers from blowing into bits of its components only a day after opening it. Still, it’s a good wine, fairly priced from a region that started to draw my attention lately.

Score: 6-

Price: HUF 1760