Glimmerglass Chapter American Society Cooperstown, NY

Wine Tasting Notes

National Tasting Project: of Hungry & Sunday, September 13, 2015

Name Price Score

1. Hugl Grüner Veltliner 2013 (Austria) $10.99 (1L) 15.80 Appearance: (2.83 of 3) Attractive, Brilliant, Light Straw, Clear Aroma/Bouquet: (3.17 of 4) Fruity, Green Apple, Subtle, Floral, Faint Honey, Citrus Body/Texture: (3.33 of 4) Medium, Thin, Smooth Taste/Flavor: (2.92 of 4) Grapefruit, Sour, Slight Herbal Aftertaste: (2.10 of 3) Short, Hot, Citrus

Overall Impression: 1.45 of 2 Overall Score: 15.80 (High: 19.25, Low: 11.0) Standard Deviation: 2.22

2. Neumeister Grauburgunder 2013 (Austria) $20.99 16.07 Appearance: (2.79 of 3) Slight Yellow, Light Straw Aroma/Bouquet: (3.25 of 4) Complex, Sour Fruit, Peach, Lemon-Lime, Apricot Body/Texture: (3.33 of 4) Smooth, Medium Taste/Flavor: (3.01 of 4) Grapefruit, Mineral, Citrus, Spritzy, Smoke Aftertaste: (2.16 of 3) Short, Gentle, Lingers, Rapid

Overall Impression: 1.53 of 2 Overall Score: 16.07 (High: 20.0, Low: 13.0) Standard Deviation: 1.97

3. Royal 2011 () $15.99 14.80 Appearance: (2.72 of 3) Straw, Slight Yellow Aroma/Bouquet: (3.06 of 4) Floral, Lychee Fruit, Gooseberry, Complex, Citrus Body/Texture: (3.13 of 4) Medium, Smooth Taste/Flavor: (2.72 of 4) Mineral, Acidic, Petroleum, Grapefruit, Melon, Pineapple, Aftertaste: (1.99 of 3) Lingers, Dull, Mild, Bitter, Oak

Overall Impression: 1.19 of 2 Overall Score: 14.8 (High: 19.0, Low: 8.0) Standard Deviation: 2.39

4. Eszterbauer Nagayapam 2013 (Hungary) $15.99 14.50 Appearance: (2.69 of 3) Light Red, Light Ruby Aroma/Bouquet: (2.96 of 4) Plum, Earthy, Dark Spice, Allspice, Sour Cherry, Licorice Body/Texture: (3.0 of 4) Medium, Firm Taste/Flavor: (2.89 of 4) Spice, Cassis, Simple, Pepper, Oak Aftertaste: (1.71 of 3) Short, Nippy, Fades, Harsh, Mild Cocoa, Stone Fruit

Overall Impression: 1.25 of 2 Overall Score: 14.50 (High: 18.0, Low: 5.0) Standard Deviation: 3.06

Name Price Score 5. Gobelsburger Niederost 2011 (Austria) $14.99 13.25 Appearance: (2.70 of 3) Clear Edge, Garnet Aroma/Bouquet: (2.56 of 4) Cherry, Earthy, Not Pronounced, Barnyard, Elusive Body/Texture: (2.74 of 4) Medium, Thin, Light Taste/Flavor: (2.51 of 4) Tart Cherry, Licorice, Spice, Pepper, Straw Aftertaste: (1.67 of 3) Light, Short, Dwindles, Cocoa, Spice

Overall Impression: 1.08 of 2 Overall Score: 13.25 (High: 18.0, Low: 5.5) Standard Deviation: 2.63

6. Iby Blaufränkisch 2013 (Austria) $12.99 15.54 Appearance: (2.72 of 3) Ruby, Medium Red Aroma/Bouquet: (3.21 of 4) Earthy, Leather, Dark Cherry, Black Pepper, Dried Fruit Body/Texture: (3.10 of 4) Medium, Smooth Taste/Flavor: (2.94 of 4) Dark Fruit, Chocolate, Black Pepper, Cloves, Sour Cherry Aftertaste: (2.13 of 3) Lingers, Long, Spice

Overall Impression: 1.44 of 2 Overall Score: 15.54 (High: 18.0, Low: 7.0) Standard Deviation: 2.51

7. Egervin Egri Bikaver Bull’s Blood 2012 (Hungary) $ 7.99 13.30 Appearance: (2.72 of 3) Garnet, Ruby Aroma/Bouquet: (2.59 of 4) Spice, Pepper, Petroleum, Simple, Acetone, Plastic Body/Texture: (2.61 of 4) Medium, Thin Taste/Flavor: (2.41 of 4) Cherry, Coffee, Acidic, Lacking, Dark Spice Aftertaste: (1.64 of 3) Slight Tannins, Not Pleasant, Short

Overall Impression: 1.07 of 2 Overall Score: 13.30 (High: 16.75, Low: 5.0) Standard Deviation: 3.71

GLIMMERGLASS CHAPTER 2015 AWS NATIONAL TASTING PROJECT SEPTEMBER 13, 2015

Hugl Grüner Veltliner 2013 Austria $10.99 (1L) GV can range from a light, fruity style, through the classical spicy-peppery medium bodied wine to a full bodied, intensely fruity style.This wine has pleasant citrus and grapefruit aromas, exotic tropical fruits with a hint of freshly ground white pepper. Full-bodied dry wine with a firm mineral backbone. 100% Grüner Veltliner. ABV 13.5 %

Neumeister Grauburgunder 2013 Austria $20.99 Pinot Gris, barrel fermented, aged on lees Nutty and herbal aroma of pomme fruits and melons with earthy overtones and bread-yeast notes. In the mouth again yeasty-covered, spicy flavors, straight yellow fruit, nutty, caramel and vegetal notes, lively acidity, earthy and mineral notes in the background, sustainable and creamy, attractive to good, just a little rougher finish. ABV 13%

Royal Tokaji Furmint 2011 Hungary $15.99 This wine is a pure expression of Furmint’s unique character. The final blend consists of half barrel- fermented and half tank-fermented wine. On the nose it has charming flowers and fruit (gooseberry/lime) with a hint of nuts. On the palate the wine is dry and sleek. The barrel components gently round out the wine which remains fresh and has a long finish. 100% Furmint. ABV 14%. Sugar 1.5 g/l. Total Acidity 7 g/l

Eszterbauer Kadarka Nagayapam 2013 Hungary $15.99 The first moment is intensely fruity and spicy smells, complex and deep, long szippantható. The body is big, strong alcohol, but balanced. Very focused, intensely fruity, long and quite exciting. Sourced from their oldest plots of it captures the elegance, minerality and refreshment so rare to . Fresh, fruity, spicy and dry, it is totally its own, although one could compare it to some of the more exotic -based reds from France’s . 100% Kadarka. ABV 13%

Gobelsburger Niederost Zweigelt 2011 Austria $14.99 This wine exudes a shiny ruby red colour with a light violet tone. On the nose is fruitiness with hints of cherries along with spicy nuances. The full body with delicate notes make this wine an all-around food companion. ABV 12.5%

Iby Blaufränkisch 2013 Austria $12.99 Dark ruby garnet with a violet rim, mostly young, the streaks that form on the glass show clearly the high extract content from ripe . Clear, pronounced cherry and blackberry fruit. Dry, with a mild acidity, juicy tannin and tempting to drink. Blaufränkisch that is typical of the region. ABV 13 %

Egervin Egri Bikaver Bull’s Blood 2012 Hungary $ 7.99 When the Turks attacked Hungary, the inhabitants showed no fear, and the Turks eventually gave up. Rumors spread the reason for the Hungarian strength was that they mixed the blood of bulls into their red wine. It can be a blend of numerous grapes, predominantly Kadarka and/or Kékfrankos (Blaufränkisch), along with , , Cabernet Franc, , Menoire, , and/or Zweigelt. The color is a medium ruby, with aromas of black pepper, fallen leaves, dark fruits, and ripe plum. The acid is high. ABV

National Tasting Project 2015

Wines of Austria and Hungary

A Well Kept Secret

National Tasting Committee

Rege Duralia Chairperson North Carolina Contact for questions and other inquiries: [email protected] 828-396-1601

Aaron Mandel Missouri

Barry St. Pierre Connecticut

Bert Webb California

Dave Szydlik Texas

Kristin Kraft Pennsylvania

Maria Romano Nevada

Page 2 of 12 National Tasting Project 2015

Wines of Austria and Hungary ~ A Well Kept Secret

Special Note: In an effort to combat the fragmented and often confusing wine distribution system in the US, this year the NTP committee has made arrangements with Market View Liquors to source the wines for the Tasting Project. Because wine moves through their warehouses quickly, the wines may not be available beyond June 1st… Even if you plan to hold the tasting later on this year, order wines NOW. Earlier this year, the state of Pennsylvania stopped all shipment of wine to residents of the state. See the note on page 16.

History, Regions, Wine Making and other Tidbits about the Wines

Austria ~ The wines of Austria, a country about the size of Maine, are the most exciting of those produced in central-eastern Europe. Most of them are dry whites along with some stellar reds, all with an uncanny synergy between power and elegance. Wine growing has been traced back to the Celts in the fourth century B.C. followed by the Romans as they expanded their Empire. Although this area of Europe was subject to the shifting of control among many peoples, the production of wine eventually fell to the monks and their monasteries as happened in many parts of Europe. We are fortunate that the spread of Christianity continued the winegrowing industry. In the Middle Ages the total area under vine was close to 10 times what it is today and Austrian wines were widely exported. After World War I, Austria was economically unstable and cheap wine became the order of the day. Handcrafted, quality wines gave way to volume production that served to placate the local population and could be exported to which also suffered economic hardships. The bottom was hit in 1985 when Austrian wines were discovered to contain diethylene glycol, a harmless but illegal additive, contained in antifreeze. It gave cheap plonk more body and a slight sweetness which characterized Austrian wines around the world as shoddy. Eventually the few quality producers rebuilt the wine industry from the ground up and today top-quality wine is a virtual religion with winemakers and viticulturists. Compared to Europe and the rest of the world the wine laws are the strictest and compare closely to law nomenclature. The hierarchy of wine designations is based on the weight of the sugar of the must at the beginning of fermentation. Although the designations are often referred to as levels of “quality”, they actually represent the minimum must weight or ripeness of the grapes at time of . Ripeness is a clue to a wine’s body but does not predict the “quality’ of a given wine. There are many other factors that go into making a “quality” wine. Unlike the Germans, the sugar level of Austrian wines is measured by the Klosterneuberger Mostwage scale which is different than the scale used in Germany (Ochsle) or the US (Brix). The following table summarizes the ripeness levels:

Sugar at Ripeness Description Harvest The great majority of the wine produced falls in this category and Tafelwien 12.4 Brix is not exported. The allowable size of the bottles that the wine is sold in is Landwein 16.6 Brix controlled and residual sugar must not exceed 6 g/l. Comes from a single district noted on the label and must demonstrate the characteristics of the grape variety. Qualitätswein 17.6 Brix is allowed. Residual sugar may not exceed 9 g/l. Alcohol minimum of 9% Page 3 of 12 Sugar at Ripeness Description Harvest A sub category of Qualitätswein. Chaptalization is not permitted. Kabinett 20 Brix Residual sugar must not exceed 9 g/l. Alcohol minimum 13% Prädikatswein All wines in this group may not be chaptalized, must come from one district, must be dated, and have the must weight Spätlese 22.4 Brix officially certified. All alcohol and residual sugar must come from the grapes. Auslese Unripe or unhealthy grapes must be excluded. 24.6 Brix Made from overripe grapes which are dried on straw or reeds for Strohwein at least three months. (Similar to the process for Italian Amarone 29.4 Brix wine) Eiswein Grapes are picked and pressed while still frozen Brix 29.4 Beerenauslese Grapes have been affected by or are simply overripe. Brix 29.4 A specialty wine made in the town of Rust from grapes naturally Brix 31.6 shriveled, overripe and affected by Noble Rot. Grapes are naturally shriveled, overripe and affected by Noble Trockenbeerenauslese Brix 31.6 Rot.

Wine Growing Regions

Four major regions are shown by color: Niederösterreich (Lower Austria) Burgenland Steiermark (Styria) Wein (Vienna) pronounced ‘Vine’ The lesser region of Bergland (hilly and mountainous) includes five sub-regions: Kärnten, Oberӧsterriech, Salzburg, Tirol and Voralberg.

Page 4 of 12 The wines we are sampling come from the major regions. The Niederösterreich region grows Grüner Veltliner, Reisling, Weissburgunder () , Zwiegelt, Blaufrankish (Lemberger), St. Laurent and Pinot Noir. Burgenland lends itself to production of Weissburgunder, Chardonnay, Grüner Veltliner, Bllaufrankisch, St. Laurent and Zwiegelt as well as, sweet and dessert wines. Aromatic comes from the Steiermark region along with Gelber Muskateller, Traminer, , Weissburgunder, Chardonnay and Grauburgunder (Pinot Gris). Production of wine in the Vienna Region has been regarded as simple or tavern wines. Recntly, however, a small number of producers revived the traditional Viennese wine blend know as “Weiner Gemischte Satz” which is a blend of three white grape varieties. The predominant variety cannort exceed 50% of the mix and the third variety must be at least 10% of the blend. This blending has resulted in easy drinking, medium-bodied style or as a powerful reserve wine capable of ageing. The white varieties grown are , Chardonnay, Weissburgunder, Grauburgunder, Grüner Veltlliner. Red varieties are produced but even though good and sometimes notable wine is made from them, they don’t receive the acclaim that the whites do. Notes About the Wines Distribution of Austrian wines in the US is limited so several of those mentioned above are not available. The white wines are much fuller in body and fruit than German whites and are always dry. The reds are juicy, husky, and often streaked with pepper and spice flavors. Whites Grüner Veltliner combines a wonderful aroma of mixed fruit – apple, peach, apricot and mineral with layers of citrus and other fruits on the palate, medium body and a touch of pepper on a long finish. Weissburgunder will have light aroma but will come on with plenty of citrus fruit on the palate plus a creaminess leading to a slightly sweet front followed by a crisp finish. Grauburgunder exhibits citrus, melon and/ or tropical fruit aromas along with citrus and other fruits layered on the palate, a meduium and slightly tart but pleasant finish. Reds Blaufrankisch aromas can have layered fruit, floral, spice and/ or berry with complex fruit on the palate. Can be bold, spicy wine with commanding structure. Blauburgunder will generally be lighter body but loaded with complex cherry/ berry aromas followed with layered fruit on the palate and a lingering finish. Zwiegelt, a cross of Blaufrankisch and St. Laurent, will range from light to medium body. It can exhibit cherry, berry and grapey aroma characteristics which follow through on the palate. It is similar to from California. St. Laurent comes through with dark fruit and berry aromas which follow through on the palate with medium bdy. Some tannin may be noticed but the fruit comes through on the lingering finish.

Page 5 of 12 Hungary ~ Hungary has a long tradition of producing wine and for many years its wine culture was third in the world behind France and Germany. In fact, the first system for classifying wine was put into place in the 18th century prior to those of Bordeaux and Burgundy. Growing grapes and making wine has been practiced since Roman times. At the end of the ninth century flourishing vineyards and techniques were found by the Magyar who eventually developed the territory into the country of Hungary. Wine making continued and for centuries the wines were highly acclaimed by people in other parts of Europe. The most famous wine is Tokay Aszű which is regarded as one of the greatest dessert wines in the world. Although decimated the vineyards in the 1870s, replanting began on phylloxera resistant root stock. Scientific evidence that phylloxera cannot survive in sandy solis resulted in much planting of grapevines in the central plains of the country. In 1947 the communist monoply took control of wine production and Hungarian wines went into a slump under communist supervision. The focus was on quantity with little regard for quality. With the return to a free market economy in the 1980s began to flourish and come back to life mainly because a considerable number of vineyards remained in private hands while winemaking was under communist control. The climate is essentially continental with predictable cold winters and hot summers. Since it is about the same latitude as Burgundy, the white wines are aromatic while in the southern portions of the country the hot summers allow reds to fully develop. Wine Regions

Hungary is surrounded by ( beginning in the top right corner and going clockwise) Ukranine, , Serbia, , , Austria and . Seven of the 22 wine regions are considered the most important – Nagy Somlo, Badascony, Eger, Mátra, Szekszárd,Villany and Tokaj. The 22 regions are divided into two categories as designated by the – Protected Designation of

Page 6 of 12 Origin (PDO): agricultural products and foodstuffs which are produced, processed and prepared in a given geographical area using recognized know-how and Protected Geographical Origin (PGO): agricultural products and foodstuffs closly linked to the geographical area. At least one of the stages of production, processing or preparation takes place in the area. Notes about the Wines For a country about the size of Maine a wide variety of grapes are grown. We only have access to a few of these because many of the wines are not available outside the country. Grape Varieties Whites Reds Furmint Kadarka Hárslevelű Kékfrankos or Blaufräkisch Lunel or Muscat Blanc Kékoporto å petite grains Olaszrizling or Austrian Zwiegelt Welschriesling Cabertnet Sauvignon. Orémus Cabernet Franc, Merlot and Pinot Noir Szűrkebarát or Pinot Gris Tramini or Gewűrztraminer Chardonnay, Pinot Blanc, Sauvignon Blanc and Sémillon Whites Furmint can exhibit apple and tropical fruit aromas that transfer to the flavor plus spice and minerality leading to a crisp finish. Tokaji Azsű is a blend of four grapes: Furmint, Hárslevelű, Muscat Lunel and Orémus. The grapes are grown in a region that promotes the formation of Botrytis cinerea (Noble Rot) which is essential to development of flavors in the wine. The first three are high in acid so that at completion of fermentation a perfect balance of acid and suger is naturally achieved along with the characteristics contributed by the botrytis. The sweetness of the wine is measured in “Puttonyos” which is a measure of a paste made from the grapes. The azsű grapes are allowed to dry and shrivel on the vine. A paste is made from these grapes and is mixed with a base wine composed of the same grapes used to make Tokaji Azsű that are not affected by botrytis. Collecting the shrivelled grapes is done in a traditional basket known as a ‘puttony” which holds 20 – 25 kilos of grapes from which about 20 liters of paste is made. The sweetness is measured by the number of Puttonyos added to a 140 liter barrel. A wine labeled 3 Puttonyos would have 60 liters of paste mixed with 80 liters of base wine. Many winemakers add more than the sweetness stipulated by the number of Puttonyos noted on the . Sweetness levels are: Sweetness Description Residual Sugar 3 Puttonyos Sweet 6 – 9 % 4 Puttonyos Quite sweet 9 – 12 % 5 Puttonyos Very pronunced sweetness 12 – 15 % 6 Puttonyos Dramatically sweet 15 – 18 %

Page 7 of 12 Tokaji Azsű Eszencia Outrageously sweet More than 18 % Tokaji Eszencia Off the charts 40 – 70 % Reds Egri Bikavér (Bulls Blood) is made primarily with Kékfrankos (Blaufränkisch in Austraia) blended with Cabernet Sauvignon and Kékoporto. Kadarka is a very famous grape variety but is falling out of favor due to its susceptability to Grey Rot and its tendancy to ripen late which limits the growing sites. Fully ripened it can be a fine, tannic, full bodied wine worthy of ageing.

Note: The above information was excerpted from : • MacNeil, Karen, “The Wine Bible” Workman Publishing Co, September 2001 • Johnson, Hugh and Robinson, Jancis, “The World Atlas of Wine” 2001 Ed., Octopus Publishing Group • Robinson, Jancis, Editor, “The Oxford Companion to Wine, 2nd Ed.”, Oxford Univesity Press, 1999 • .com • Bor.hu/map of hungarian wine regions

Wine Tasting Instructions For the Presenter

Wines

Aperitif wine(s) – A from Austria, Szigheti NV Sparkling Grüner Veltliner, is suggested as an aperitif and is available from Market view Liquors. This is not a requirement, but is a pleasant way to start the event and will give your group insight into the sparkling wines from this region of the world. This is a great social starter and can cleanse the palate in preparation for the rest of the Austrian tasting.

For the tasting select 7 wines from the list of wines on pages 12-16.

Choose the following wines – o Optional aperitif wine – Sparkling Grüner Veltliner o Two Austrian whites o Two Austrian reds o One Hungarian white o Two Hungarian reds Purchase the listed, if possible. They are the most recent available as of this time. The number of bottles of each wine that you will need depends on the number of participants at the tasting and how carefully the wines are poured. There are 25.6 ounces of wine in a 750 ml bottle. If you pour 1-1½ ounces of wine per person, you can get approximately 16-20 pours per bottle. Note: Arrangements have been made with Market View Liquors to furnish the listed wines. See the Ordering Instructions and special note about shipping into Pennsylvania beginning on page 16. Wines may not be available beyond June 1st. …. Order NOW!

Page 8 of 12 Blind Tasting Preparation

Do not reveal the wine names, their prices, or the Winemaker’s notes to the participants before the tasting.

Supplies Needed • Paper bags long enough to cover the bottles • Tape • Marking pen • Corkscrew • Extra blank corks (opt.)

Instructions 1. Taste the wines blind but mention the vintage year. Of course taste the whites first. Set the order by how they taste to you in terms of sweetness or softness on the palate. Younger vintages before older vintages. 2. Remove the capsules from the bottles completely. 3. Number the bags, keeping track of which wine is in each bag number. 4. One to two hours before the tasting, open the wines to allow them to breathe. Hide the corks and screw caps. 5. Place each bottle in the proper numbered paper bag to correspond with your tasting order and tape the bag shut near the top so the wine cannot be identified.

Conducting the Blind Tasting Supplies Needed • Prepared wines for the blind tasting. For optimal flavor and aroma, serve the red wines at about 65° F (cellar temperature) • One per person or the tasting can be done in flights of either two or three • AWS Scoring Sheets (download from the AWS website) • Pens/pencils • Presentation information and materials and your own research. • Reporting instructions and summary form (download from the AWS website)

Instructions: 1. Review the tasting instructions, background material and reporting information before the tasting. Pages 3-8 could be copied for use or reference by the participants during the judging process. 2. It is important that each participant use an AWS scoring sheet to write down descriptors and scores. Encourage everyone to score the wines. Only full and half points should be used when scoring the wines. Remind the participants to assume a wine is worth 20 points and deduct for the characteristics that do not meet the judging attribute descriptions on the back of the scoring sheet. 3. If someone is an AWS Graduate Wine Judge, he/she needs to mark GWJ in the upper right hand corner of the scoring sheet. It is important for proper analysis that judge status is identified. 4. Prior to the formal tasting, or during the social period, educate the participants with the background information provided or your own research on Austrian Hungarian wines. Page 9 of 12 5. Ask the volunteers to pour the first wine (Bag #1). Allow a few minutes for everyone to taste, score and write comments before proceeding to the next wine. Then, pour the next wine (Bag #2) and allow time for evaluation. Continue until all the wines have been poured and sampled. 6. We highly recommend that the tasting be conducted with no discussion so each participant can form his/her own opinions. Once all the wines are tasted and scored, you can reveal the wines and encourage discussion about them. Introduce the Winemakers notes (pages 11-15) as aids to discussion. 7. When the tasting is finished, collect all the scoring sheets. Follow the instructions provided for reporting the results (see below). If desired, tasting forms can be returned to the attendees after the results have been tabulated. 8. The reporting form should be completed on a computer using Excel and e-mailed to Rege Duralia within 2 weeks of the tasting. All results must be received by October 15. 9. Please contact Rege Duralia if you have any questions about the wines or conducting the tasting. [email protected] Have a great tasting and enjoy the wines! How to Report Your Results

The person who completes the reporting form needs to have a computer with Microsoft Excel and internet access. Go to the AWS Website – Education & Training – National Tasting Project to download the 2015 Reporting Form.

Each attendee uses the AWS 20-point scoring sheet to record their scores which can be downloaded from the AWS website. Only full and half points should be used when scoring the wines. At the end of the tasting, collect the attendees’ forms and record the results on the Reporting Form. The actual Reporting Form must be downloaded from the AWS Website. Please report the results to us within 2 weeks of your tasting. We must receive all data by October 15 in order to include it in the final report presented to the Executive Advisory Board at the National Conference.

Use Microsoft Excel to fill out the Reporting Form. Use only the 2015 Reporting Form that you download from the AWS website (www.americanwinesociety.org). Please do not make your own form or use ones from previous NTPs. If you have any questions, contact Rege Duralia at prduralia@gmail,com or 828-396-1601.

Completing the Reporting Form Using Microsoft Excel, fill out the Chapter and Wine Information sections of the form. When you begin to enter the information for each wine tasted, click on the box with the first wine number. A small icon for a drop down window appears. Click on the arrow and a list of the wine codes appears. Click on the code for one of your wines and the rest of the other information will populate the line. The vintage and wine name will be automatically filled in. Change the vintage, if necessary, and enter the cost for each wine.

In the Results section, mark Y(es) or N(o) to designate whether the taster is an AWS Graduate Wine Judge. Then, record the scores for each wine. Please remember to include scores for all tasters, rather than summary information. Note that you MUST enter a Y or N or the average scores will not be correct.

Please record the scores for each taster on the Reporting Form – do not send totals or table summaries. We do not need the participants’ names, just the scores. If tasters do not want to have their scores recorded, please do include them in the number in attendance.

Page 10 of 12 The sheet is protected so you cannot accidently put information into the header cells. Below is an example of how to summarize the results.

AWS National Tasting Project 2015

Chapter Name: Prairie Breeze State: MT Date of Tasting: April 22, 2015 Contact Name: Joe Winejudge Number in Attendance: 22 Contact Email: [email protected]

Wine No. Year Wine Name Price AW1 2014 *** Wine #1 *** 11 AW4 2013 *** Wine #2 *** 21 AR2 2013 *** Wine #3 *** 17 AR3 2013 *** Wine #4 *** 11 HW1 2011 *** Wine #5 *** 15 HR2 2013 *** Wine #6 *** 15 HR3 2013 *** Wine #7 *** 16

Results: Wine Judge? AW1 AW4 AR2 AR3 HW1 HR2 HR3 Judge Average: Y 15.3 16.3 14.3 15.3 16.3 15.3 15.3 Non-Judge Avg: N 14.2 15.2 13.2 14.2 15.2 14.2 14.2 Overall Avg: 14.3 15.3 13.3 14.3 15.3 14.3 14.3 Taster #1 Y 15.0 16.0 14.0 15.0 16.0 15.0 15.0 Taster #2 Y 15.5 16.5 14.5 15.5 16.5 15.5 15.5 Taster #3 N 14.0 15.0 13.0 14.0 15.0 14.0 14.0 Taster #4 N 14.8 15.8 13.8 14.8 15.8 14.8 14.8 Taster #5 N 14.5 15.5 13.5 14.5 15.5 14.5 14.5 Taster #6 N 13.5 14.5 12.5 13.5 14.5 13.5 13.5 Taster #7 N 14.0 15.0 13.0 14.0 15.0 14.0 14.0 Taster #8 N 14.8 15.8 13.8 14.8 15.8 14.8 14.8 Taster #9 N 14.5 15.5 13.5 14.5 15.5 14.5 14.5 Taster #10 N 13.5 14.5 12.5 13.5 14.5 13.5 13.5 Taster #11 N 14.0 15.0 13.0 14.0 15.0 14.0 14.0 Taster #12 N 14.8 15.8 13.8 14.8 15.8 14.8 14.8 Taster #13 N 14.5 15.5 13.5 14.5 15.5 14.5 14.5 Taster #14 N 13.5 14.5 12.5 13.5 14.5 13.5 13.5 Taster #15 N 14.0 15.0 13.0 14.0 15.0 14.0 14.0 Taster #16 N 14.8 15.8 13.8 14.8 15.8 14.8 14.8 Taster #17 N 14.5 15.5 13.5 14.5 15.5 14.5 14.5 Taster #18 N 13.5 14.5 12.5 13.5 14.5 13.5 13.5 Taster #19 N 14.0 15.0 13.0 14.0 15.0 14.0 14.0 Taster #20 N 14.8 15.8 13.8 14.8 15.8 14.8 14.8 Taster #21 Taster #22 Taster #23 Taster #24 Taster #25 Taster #26

Submitting the Results When you have completed filling in the Reporting Form, please email it to [email protected]. We will reply to your email to let you know we have received your results. Please try to submit your results within 2 weeks of your tasting. We must receive all data by October 15 in order to include it in the final report presented to the Executive Advisory Board at the National Conference.

Page 11 of 12 We would also like to receive any comments you have on the tasting, plus good quality pictures of your event. Please submit comments and pictures to Rege so they can be included in the final report.

Thank you for your participation. Enjoy the tasting and call or e-mail Rege Duralia if you are having any problems completing the form or submitting your results.

Page 12 of 12

National Tasting Project 2015

Wines of Austria and Hungary

A Well Kept Secret

Wine List - Austria and Hungary – 2015 NTP

Please select wines from the list below per the Ordering Instructions, page 16. They should be tasted in random order so there is no influence from price. Wines should be rated on their characteristics and qualities only.

Aperitif Wine ~ Optional

Szigeti NV Sparkling Gruner Veltliner 18.99

In September, high quality grapes were selected from carefully tended vineyards. Firm bubbles were generated using the Méthode Traditionnelle. The wine acquired a distinctive mousse due to the use of yeasts indigenous to , France. The dosage was made with local sweet wine. The Grüner Veltliner is delicate yet complex, with a mellow citrus color- appealing peppery note, elegantly fresh fruit and fine Mousse with an invigorating finish. 100% Grüner Veltliner. Alcohol: 13.5 %. Residual sugar: 8.1 g/ L. Acidity: 6.7 g/ L. http://www.szigeti.at/en

Austrian Whites

Hugl Grüner Veltliner 2013 10.99 (1L)

This is an intense and concentrated wine offering pleasant citrus and grapefruit aromas, exotic tropical fruits with a hint of freshly ground white pepper. Full-bodied dry wine with a firm mineral backbone. 100% Grüner Veltliner; ABV 13.5% http://www.wimmerwein.at/ Code number for Reporting Form: AW1

Nigl 'Freiheit' Grüner Veltliner 2013 17.99

This wine was sourced from 3 vineyards in Krems and is picked earlier than the grapes in Senftenberg, where Martin Nigl’s other vineyards and are located. Fermented and stored in stainless steel and bottled at night when the wine is cold, to preserve freshness, Freiheit shows pear and lime peel notes as well as floral and grassy components, with a clean mineral finish. http://www.weingutnigl.at Code number for Reporting Form: AW2 Page 2 of 7

Heidi Schrock Weissburgunder 2013 21.99

Harvested by hand. Temperature-controlled fermentation in stainless steel tanks, then matured for 6 to 8 months in large wooden casks. Pinot Blanc. 13.5% alcohol. 4.0 g/l residual sugar. 4.7 g/l total acidity. http://www.heidi-schroeck.com/ Code number for Reporting Form: AW3

Neumeister Grauburgunder 2013 20.99

Nutty and herbal aroma of pomme fruits and melons with earthy overtones and bread-yeast notes. In the mouth again yeasty-covered, spicy flavors, straight yellow fruit, nutty, caramel and vegetal notes, lively acidity, earthy and mineral notes in the background, sustainable and creamy, attractive to good, just a little rougher finish. 13% ABV http://www.neumeister.cc Code number for Reporting Form: AW3

Austrian Reds

Iby Blaufränkisch 2013 12.99

Dark ruby garnet with a violet rim, mostly young, the streaks that form on the glass show clearly the high extract content from ripe grapes. Clear, pronounced cherry and blackberry fruit. Dry, with a mild acidity, juicy tannin and tempting to drink. Blaufränkisch that is typical of the region. 13.5% Alc. https://www.iby.at Code number for Reporting Form: AR1

Glatzer Blaufränkisch 2013 16.99

Medium-bodied red with lots of spice and dark berry flavors typical of the variety. 13% ABV

Page 3 of 7 http://www.weingutglatzer.at/ Code number for Reporting Form: AR2

Hugl Zweigelt 2013 10.99 (1L)

The wine boasts a concentrated color, fruity and spicy aromas, cherry flavors. Full-bodied, smooth and round, the wine is an ideal food companion.

100% Zweigelt. 13% ABV. http://www.wimmerwein.at/ Code number for Reporting Form: AR3

Gobelsburger Niederost Zweigelt 2011 14.99

This wine exudes a shiny ruby red colour with a light violet tone. On the nose is fruitiness with hints of cherries along with spicy nuances. The full body with delicate notes make this wine an all-around food companion. 12.5% ABV http://www.gobelsburg.at/ Code number for Reporting Form: AR4

Sattler Burgenland St. Laurent 2013 16.99

This traditional Austrian variety is an offspring of the Pinot Noir grape. It is similar in structure and silkiness yet has a distinct spiciness and a hint of dark fruit. The grapes go through one to two week fermentation and process and are pressed carefully. The wine matures by staying on the lees for six months and is bottled after minimal filtration. It has a dark purple color with a fine and fruity nose. The structure of this wine is elegant with flavors of Morello cherry. It has pleasant acidity and a clear variety-typical character. It is a seductive wine with good length and an alcohol level of 13.0%. http://www.erichsattler.at/ Code number for Reporting Form: AR5

Wallner Sudbergen St. Laurent 2011 22.99 On the nose, red berry nuances, subtle spicy oak, pleasant hint of tobacco, delicate blackberry and licorice, mineral touch. On the palate, fine Kirschenfrucjt and pleasant extract sweetness, dark marks on the finish. Alcohol: 12.5% Residual sugar: 1.0 g/l Acidity: 5.6 g/l

Page 4 of 7 http://www.wallnerwein.at Code number for Reporting Form: AR6

Hungarian Whites

Royal Tokaji Furmint 2011 15.99

This wine is a pure expression of Furmint’s unique character. The final blend consists of half barrel- fermented and half tank-fermented wine. On the nose it has charming grape flowers and fruit (gooseberry/lime) with a hint of nuts. On the palate the wine is dry and sleek. The barrel components gently round out the wine which remains fresh and has a long finish. 100% Furmint. ABV 14%. Sugar 1.5 g/l. Total Acidity 7 g/l http://www.royal-tokaji.com/ Code number for Reporting Form: HW1

Royal Tokaji Aszu 5 Puttonyos 2008 48.99 (500ml) This wine has a very complex aroma with hints of apricots and spice. The palate is dominated by tropical fruits, lime and grapefruit in particular and the overwhelming sensation is one of freshness. The finish lingers seductively. Alcohol: 11.5 %. Sugar: 155.5 g/l. Total acidity: 9.3 g/l http://www.royal-tokaji.com/ Code number for Reporting Form: HW2

Hungarian Reds

Egervin Egri Bikaver Bull’s Blood 2012 7.99

When the Turks attacked Hungary, the inhabitants showed no fear, and the Turks eventually gave up. Rumors spread the reason for the Hungarian strength was that they mixed the blood of bulls into their red wine. It can be a blend of numerous grapes, predominantly Kadarka and/or Kékfrankos (Blaufränkisch), along with Blauer Portugieser, Cabernet Sauvignon, Cabernet Franc, Merlot, Menoire, Pinot Noir, Blauburger and/or Zweigelt. The color is a medium ruby, with aromas of black pepper, fallen leaves, dark fruits, and ripe plum. The acid is high. www.egervin.hu/ Code number for Reporting Form: HR1

Page 5 of 7 Eszterbauer Kadarka Sogar 2013 14.99 Pleasant, airy look, moves youthfully in the glass. Intensely spicy aroma, deep and diverse. This also leads to the flavors of spice, nice, fresh, crunchy red fruit. Relaxed, refreshing summer drink reminiscent of raspberry syrup to easily and quickly sip. 100% Kadarka

http://eszterbauer-bor.hu/ Code number for Reporting Form: HR2

Eszterbauer Kadarka Nagayapam 2013 15.99

The first moment is intensely fruity and spicy smells, complex and deep, long szippantható. The body is big, strong alcohol, but balanced. Very focused, intensely fruity, long and quite exciting. Versatile and very well poised, finish is quite long. Sourced from their oldest plots of vineyards it captures the elegance, minerality and refreshment so rare to red wine. Fresh, fruity, spicy and dry, it is totally its own, although one could compare it to some of the more exotic Cabernet Franc-based reds from France’s Loire Valley. Kadarka Nagayapam (grandfather) is a wine that defies the season and would be just as appropriate slightly chilled with smoky BBQ on a warm summer night as it would be on a snowy Christmas Eve with goose. 100% Kadarka. 13.5% ABV

http://eszterbauer-bor.hu/ Code number for Reporting Form: HR3

Ordering Instructions How to order from Market View Liquors Please order as soon as possible, even if you are not holding your tasting until later. Wines may not be available after June 1st, so the earlier the better. It is a good idea to provide two bottles when ordering just in case of a faulted wine. MVL has set up a “Secure Section” on their website for use by the AWS National Tasting Project this year. Type the following address into your browser and place your order. After you select your first wine and click it to your shopping basket, a pop-up window appears. Just click the ‘X’ in top right corner and continue with the rest of your order.

http://www.marketviewliquor.com/blog/2015/04/aws-april2015/

MVL has priced these wines with minimum mark up. Shipping will be added. If you have a hankering for Austrian Hungarian wine after tasting them, contact Mike Martin at [email protected]. There will probably be some stock remaining.

Note: Unfortunately, Market View Liquors cannot deliver to the states of AK, HI, IL, KY, LA, MS, MT, NH, PA, OK, RI, UT.

Page 6 of 7 Special Note about shipping into Pennsylvania. In early March Pennsylvania disallowed shipping of wine to residents of the state. Several alternate methods were explored by the NTP Team but to no avail. The state liquor control board absolutely shut down shipment of wine to individuals. The NTP team empathizes with the membership in PA but the issue is out of our control. Some of these wines may be available at the PA Wine & Spirits by special order at www.finewineandgoodspirits.com .

If Market View Liquors does not ship to your state, please do not let that stop your chapter from participating. You may be able to find these wines through a local retailer, or from another online vendor. Two websites that might be helpful: • vinquire.com • winesearcher.com

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