NEW YORK — New York Times wine connoisseur Eric Asimov is excited about a little-known fact of Hungarian wine culture: it’s diversifying.
Hungary, famous for its sweet, rich wine, is returning to its roots and producing dry whites that haven’t been a staple of the country’s vineyards in centuries.
Collectors may have difficulty getting their hands on it, as it’s slow to produce and slower still to travel, but some vintages are available in American restaurants.
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