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A Sparkling Journey Through Hungary, Germany, and Armenia #WorldWineTravel 

 

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Camilla from Culinary Cam has invited the #WorldWineTravel group to close out the year with celebration of sparkling wine and holiday nibbles! It’s been a while since I’ve been able to participate in one of the group’s blog events, but how could I possibly resist one featuring sparkling wine from literally anywhere in the world?

I jumped at the challenge and decided to go a slightly esoteric route with the wine and pulled out a Hungarian pezsgő, a German Sekt, and (thanks to a friend’s contribution) a traditional method from Armenia. For the nibbles though I went simple with a tried and true cheeseboard and a crab rangoon twist on mozzarella sticks. All of which paired well with the wines because cheeeeeeeese!

Mariasy Pezsgő Brut

I’m running low on Hungarian wine, in fact this might have been my last bottle! Luckily, I did have this pezsgő from Mariasy tucked away. Almost like it was waiting for this! Mariasy, located in Tokaj, is the collaboration between three friends: “The Doc” aka Dr. Zsolt Gábor Szabó, doctor of surgery, “the soul of the estate, its creator
and catalyst”, “The Tamás” aka Tamás Leisztinger, “excellent organiser, committed to great and beautiful things, loves doing everything at the very highest level”, and “The Bacsó” aka András Bacsó, winemaker and “a true lover of the Tokaj terroir.”

Their vineyards, located on the Kopasz-hegy in Tokaj, created by lava flows and quartz-studded ancient loess. Vines grow on the medium slope facing south and southeast and high coastal walls offer protection from the elements. Mariasy created their traditional method pezsgő with Furmint grapes from only the 2019 vintage, aged on the less for 15 months and disgorged in April 2021. 

Everything about this wine was gorgeous from start to finish. It poured a pale gold with vigorous bubbles that danced enthusiastically in the glass long after the wine was poured. Very expressive on the nose with aromas of linden blossom jam, and an orchard of yellow fruits like golden apples. Tiny, delicate bubbles created a full and frothy mousse that burst with tropical fruit flavors like pineapple and retained that beautiful linden flavor for a lingering finish. 

Markus Molitor Brut Sekt

Next up, we popped the course on a Markus Molitor Brut Sekt. I’ve been a fan of Markus Molitor wines for years but this was the first time I’ve been able to get the Sekt. Molitor is a multi-generational Wiengut (winery). Markus Molitor, the eighth (!!) generation, took over operations in the mid 80s. A Mosel-based estate, Molitor’s wines owe much to the region’s slate soils. And Markus continues the centuries-long tradition of spontaneously fermenting the wines and raising them in large oak casks with no fining or corrective additives. 

The Sekt was made by fermenting the must in large wooden barrels and completing the second fermentation in a tank a la the Martinotti (or tank or Charmat as you will) method. 

Pale gold and calm on the pour. Bubbles were only just barely present but helped to create a creamy mouthfeel with flavors of baked yellow fruit, persimmon, vanilla, linden, and a touch of toasty hazelnut on the finish. 

Keush Extremis Rosé Brut Natur

A friend recently came back from Armenia and shared with me a bottle of Keush Extremis Rosé Brut Natur. I’ve had a couple few Armenian wines, including from Keush, but this was … wow.

Keush broke ground in Armenia by making the first traditional method sparkling wines crafted from indigenous Armenian grapes. Founded in 2013 by Vahe Keushguerian, Keush is a small production, family winery making only sparkling wines. The Extremis earned its name from the vineyard location. A 100% Areni Noir wine, the un-grafted, 60 to 100 year old grapes grow in high elevation volcanic soils in Vayots Dzor. And when they say high elevation, they’re not kidding. These grapes sit at an impressive 1,750 meters making that ‘Extremis’ name more than appropriate!

The wine spent 22 months on the lees before being disgorged on May 5, 2020 (assuming my Russian hasn’t completely abandoned me and I read the label correctly). A beautiful onion skin color with vigorous, happy bubbles and redolent with aromas of cranberry and currant and a splash of pink grapefruit wrapped in currant leaf and thyme. Bone dry and textured (beyond the bubbles I mean), with frothy bubbles that burst with ruby red grapefruit and currant flavors. Gorgeous. 

Keep the Sparkling Celebrations Going!

Don’t forget to check out which corks the rest of the group are popping for their celebrations!

• Culinary Cam discovers A Bouquet of Bubbly Rosés with Festive Nibbles: From California’s Central Coast to Neusiedlersee, Alsace, Swartland, and More
• The Quirky Cork takes A Sparkling Journey Through Hungary, Germany, and Armenia
• Food Wine Click! pours A Very Bourgogne Holiday Apéro
• A Day in the Life on the Farm shares A Tropical Grazing Board and Hawaiian Sparkling Wine; Mele Kalikimaka
• Cooking Chat has Brie Crostini with Prosciutto and Sparkling Wine
• Crushed Grape Chronicles tells of Bites with Bubbles – tossing together a party for two
• ENOFYLZ Wine Blog shares Bubbles and Bites: Dr. Konstantin Frank Sparkling Brut Meets “Meat and Potatoes”
• Wine Predator…. Gwendolyn Alley says Sekt Means Sparkling in German: 2013 Raumland Cuvee Marie Luise Brut Means Fondue Fun and Small Bites– Clink Different!
• Savor the Harvest shares Sparkling Wine From Around the World with Dinatoire
• Our Good Life finds the Top Affordable Sparkling Wines for Every Budget