In the witch's cave

“Blessed are the cheese makers”, we hear in the film ‘Life of Brian’. Of course, not literally. Perhaps we could also understand it as blessed are those who make Ramandolo. I personally understand it like this.

When this year I was once again invited to the huge wine competition, Councours Mondial de Bruxelles, I decided, without hesitation, that it was now Friuli’s turn, mostly because of the sweet wines.

You can see the point of all this when you pop out onto the terrace on a summer evening and start to talk to the personable couple, Peter and Linda, with a glass or two of wine.

The philosophy of Chateau Dereszla is to assess and get to know market needs, and to respond to them at the right time with the most suitable product. 

"There is only one style, the Tokaj style. This is experience garnered over 3-400 years. Those who want to make real Tokaji have to find and follow this."

The Slovakian Tokaj has been a subject of an old argument between Hungary and Slovakia, and I am sure, the keyword in this case would not be the past or politics, but rather quality.

We are continuing our Wine Paddling series, which we began last year. This time we are going to visit the world's oldest appellation, the Tokaj Wine Region.

After a fire at the airport and a fourteen-hour ordeal, I finally arrived in Tbilisi.

I am really sorry that when they came up with the idea that our image should be that of fresh, young wines, I did not oppose it more vehemently.

Just like the grill terrace and the pool, wines also could mean a major attraction, as they sell 10-15,000 bottles here annually.