Stephen Barret’s column on The Herald, UK
British newspaper and online site’s columnist, Stephen Barret dedicated a whole column on Hungarian wines, and especially Koch wines on 17 November.
The Herald is the Trinity Mirror newspaper serving Plymouth. The paid-for newspaper has an ABC circulation of 15,755 and its website at www.plymouthherald.co.uk has more than six million page views a month from 1,000,000 unique visitors.
Stephen Barrett is a wine, food and travel writer based in Plymouth, UK. Stephen is also a long-time member of the exclusive Circle of Wine Writers and the Association of Wine Educators. He sits on the panel of judges of the renowned International Wine Challenge. Amongst others Stephen has written regular wine columns for Plymouth Evening Herald (current) and Wine and Spirit and is currently writing (some occasional) wine and food columns for The Menu Guide, Yes Chef!, iPlymouth, Eat Out Devon, InPlymouth, Plymouth Chamber of Commerce Magazine, Oracle, What’s On in Plymouth and Signpost. In the past few years he acted as wine tutor and educator for the supermarket giants Asda, Sainsburys, Somerfield and Safeway, conducting tutored wine tastings throughout the UK.
In his coloumn he breafly mentions Tokaj, since its wines never let fade the memory of Hungary, and then he goes on describing his latest discovery at a British wine merchant, Alliance Wine. He tasted three wines and has a high opinion about all three.
- Koch Cserszegi Fűszeres 2016
„This is a lovely fresh style of white that to me resembles a grape from southern Italy, Fiano. Zippy light fruit notes with a searing finish rendering it bone dry and easily quaffable. Very modern indeed and a contender for is style of wine currently popular in the UK market.”
- Koch Kékfrankos, 2016
„A defined blue fruit and peppered spice note ekes through the body of this dark red wine. This grape is otherwise known as Blaufrankisch and is popular in neighbouring Austria where it is highly prized.”
- Koch Kadarka, 2016
Better know as a component for Bulls Blood of Eger it has been fairly neglected in the past 30 years or so. It creates a blue tinged wine that shows the potential to age as its light acid taste needs food to tame/match or age (up to 5 years) to soften it. Paprika laced Hungarian Goulash beckons to match a treat.”
Read more about Koch Winery, Hajós–Baja region