DETAILS: Athena Bochanis founded Palinkerie in 2013 to share the proud legacy and exciting development of Hungarian wine in the US. Having spent time in Budapest during law school, she had the opportunity to sample some incredible wines. The more she learned about Hungarian winemaking, the more fascinated she became. Athena was charmed by the beauty of the vineyards, the different appellations and their stories, and the personal touch that each tiny family-run winery seemed to leave on their wines. Back in New York, she was determined to share these experiences with others.
Often described as the agricultural heart of Europe, Hungary has been producing wine for nearly 1000 years. Palinkerie showcases Athena’s favorite finds from Hungary’s burgeoning wine scene today: hand-crafted, small-batch, natural and sustainable wines reflecting Hungary’s diverse microclimates and its long history of winemaking.
The East Ender restaurant is pleased to host Athena as she leads a casual tasting mixer, directing guests through a sampling of some of these extraordinary bottlings. There will be passed appetizers and tasting portions of wine in the East Ender’s second floor event space. Wines sampled will also be available for purchase during the event from East Ender.
The safety protocols in place consist of: ventilated and ionized air, masks are required unless actively consuming wine, and discard buckets only-no spittoons. Appetizer Service: Napkin taken by guest, tong delivery of each item by employee.
Featured Wines:
Whites:
Szent Donát Rizling Selection 2019: Szent Donát is located in the small village of Csopak, on the northern shore of Lake Balaton. The predominant and most historically relevant varietal here, as in most towns in north Balaton, is Olaszrizling (Welschriesling). Szent Donat's Rizling Selection comes from the Sáfránkert vineyard, rich in 300-year-old red permian clay sandstone. The soils give the wine a powerfully mineral character with ample texture. The wine is fermented spontaneously in stainless steel and remained on the lees for 6 months before bottling. Rough filtration and fining only, low sulfites added. Aromas like melon and pear, with green fruit, quince and salt on the palate.
Somlói Vándor Hárslevelű 2018: Somlói Vándor's Hárslevelű 2018 comes from old vines on the distinctively volcanic soils of Somló, an extinct volcanic butte located north of Lake Balaton. The 2018 vintage was extremely warm, and Tomi picked the grapes early to maintain acidity and structure in the wine. On the palate, dried apricot and herbal flavors are accompanied by a powerful salty finish. Spontaneous fermentation, and aging on the lees for 10 months in stainless steel. Unfiltered and unfined, with only 2000 bottles produced.
Orange And Rosé
P.A.N.K. Abnormal Orange Pet-Nat 2019: Attila Pálffy is a seventh generation winemaker in the northern Hungarian village of Köveskál. He makes organic wines with his father, Gyula, at the Pálffy family winery. P.A.N.K. (Pálffy Attila Nemes Köveskál) is Pálffy's side project, comprised solely of small-batch natural wines made in experimental styles. The family's certified organic vineyards are on Pannonian limestone, volcanic basalt rock and red sandstone. The Ab-Normal Orange Pet-Nat is a bright and aromatic Tramini (Traminer). It has flavors like green tea, kombucha and almonds on the finish. 5 days skin contact. Unfined, unfiltered and not disgorged. Zero sulfur added.
Dúzsi Tamás Kékfrankos Rosé 2019: The delectable Kékfrankos from the King of Rose's family estate in Szekszárd, in southern Hungary. The climate is sub-mediterranean, and the soil is loess with a limestone substratum. A cocktail of citrus fruits dominates on the nose - grapefruit, lime, gooseberries - with tropical fruits like mango and guava on the mouth, complemented by zesty acids for a linear mineral finish. Spontaneous fermentation with native yeasts, and aging in stainless steel. Organic farming. 100% Kékfrankos (Blaufränkisch).
Reds
Szent Donát Magma Kékfrankos 2018: Unfiltered and unfined Kékfrankos from the volcanic soils of the Tihány peninsula on the northern shore of Lake Balaton. Tamás Kovács' family has been making wine in the village of Csopak for more than five generations. The Kékfrankos is spontaneously fermented with native yeasts, and aged for 6 months in used 500 L Hungarian oak barrels. Juicy and spicy, with boysenberry and green herbs. Organic farming.
Gál Tibor Egri Bikavér 2017: Bikavér (bull's blood) is the famous red blend from the volcanic hills of eger in north hungary. Titi's bikavér superior, based on kékfrankos, is a medium-bodied, low-yield blend. Fruity and spicy flavors like waxy red cherries, aromatic plum jam, green peppercorn and herbs. Fermentation was spontaneous with native yeasts in open vats. Aged for 12 months in 500 l used hungarian oak barrels. Low sulfites added at bottling only. Unfiltered and unfined. Kékfrankos (40%), kadarka (10%), syrah (20%), cabernet franc (10%), cabernet sauvignon (10%) and pinot noir (10%).
Menu:
Chicken Liver Mousse Crostini with Blood Orange Puree- Red pairing
Fried Herbed Risotto Bites- White Pairing
COST: $40 plus tax and gratuity
Reserve : Email gm@eastenderportland.com for tickets.
