Wines Unspecified Samuel Tinon

Samuel Tinon is a renowned producer based in the illustrious Tokaj region of Hungary, an area most famous for its celebrated sweet white wines, yet also home to some intriguing dry and, more rarely, red wines. While Tokaj's reputation is built on white varietals such as Furmint, Hárslevelű, and Sárgamuskotály, there has been increasing curiosity and experimentation with red wine production in recent years, often in very limited quantities. Given the absence of vintage information and the unique nature of a non-vintage red from this house, it is likely to be an expression crafted with careful attention, potentially blending multiple years to achieve balance. The precise grape varieties are unconfirmed, but Hungarian reds in this part of the country might feature international varieties alongside native grapes, with vinification favouring freshness and a nuanced structure rather than overt ripeness or heaviness.

The Tokaj region is a UNESCO World Heritage site, distinguished by its volcanic soils, rolling hills, and a temperate continental climate influenced by the proximity of rivers, notably the Bodrog and Tisza. This environment provides ample diurnal shifts, contributing to grapes of fine character. Tokaj's historic focus lies with Aszú and Szamorodni, yet in recent years, winemakers like Samuel Tinon have explored drier expressions and a broader palette, hinting at a new, dynamic side of the region’s winemaking tradition.

A dry red wine from Tokaj can reveal a perfumed, elegant profile, showing moderate tannins, vibrant acidity, and energetic red fruit, sometimes layered with spiced or earthy notes, depending on the exact blend and ageing method. Such a wine would shine at the table next to dishes featuring paprika-rich Hungarian cuisine—think beef pörkölt or roast duck with sour cherry sauce. Alternatively, grilled aubergines or a mushroom risotto would also pair beautifully, highlighting both the wine’s freshness and versatility.

For optimal enjoyment, serve this red wine slightly cool, ideally between 14-16°C, to preserve its aromatic lift and structural finesse. If possible, decant briefly to let its subtlety emerge fully in the glass.