Silver bubbles from Hungary


Results from Tom Stevenson’s World Championship

Award ceremony of Champagne and Sparkling Wines Championships 2017 took place recently in London. The contest launched in 2014 aims to highlight the best of the sparkling world. A wise principle of the contest is that only silver ad gold medals are announced, bronze and commended results are not communicated, only to the wineries directly – so that they can learn from their results. In the category of deluxe champagne even silver medals are kept secret. Consequently the iconic bubbly agents are really there, and this year more nations entered samples than ever: 29 countries are represented in CSWC. The best of the best is champagne doyen Dom Pérignon with their P2 magnum from 1998. Italian Ferrari Lunelli has been chosen Sparkling Winery of the Year, and among the national champions we can see China and Argentina as well – which means that these countries have gold winning sparkling wines.

Hungary and its shiny silvers

Though Kreinbacher Winery had magnificent results last year and the year before, this year Hungary did not win gold medals, we produced 4 silver medals. Here they are:

– Optimum Brut, Garamvári Szőlőbirtok, 2013
– Kreinbacher Prestige Brut, Kreinbacher Birtok
– Francois President Rosé Brut, Törley Pezsgőpincészet, 2013
– Törley Chardonnay Brut, Törley Pezsgőpincészet, 2013
Congratulations for the results! Besides the Hungarian results, a Hungarian expert also participated in the contest, which is “something”, because there only three members of the jury: Tom Stevenson, Essi Avellan MW and dr Tony Jordan. György Márkus Hungarian sparkling expert is the permanent associate judge.

An „optimal” blend from Balaton

Optimum Brut is the flagship méthode traditionnelle sparkling wine of Garamvári Vineyard. It is made of Chardonnay, Pinot Blanc and Pinot Noir – all from the their own vineyards, from Magyal vineyard, from Balatonlelle, the south of Balaton. Optimum Brut is one of the youngest of the Garamavári family, it is matured on the lees for at least 24–36 months in every vintage (since 2011). „Fruity taste of peach, litchi and pineapple, dense pearlage, fine acids, fresh citruses with creamy effects of autolyses.” Try it with fresh oysters!

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