Undoubtedly the dry wines of Tokaji are food wines, except Muscat which can be a delicious aperitif. They are incredibly versatile, having the weight and body to match much modern international cuisine. Some matches that worked particularly well at recent meals included sweet potato ravioli; scallops with black olive and parmesan crisps; lightly smoked pork fillet; roasted pike-perch with sauerkraut and smoked eel with quince cream. Asian flavours also work superbly well with dry Tokaji, especially Hárslevelu or Muscat.

The dry side of Tokaji is still very much a new kid on the block in wine terms, but one that looks set to grow up rapidly and more than merit a place on the world’s tables.

Some recommended producers of dry wines of Tokaji:

• Szepsy (especially Urbán Furmint, Szent Tamas Furmint, Furmint and Király Hárslevelu)
• Királyudvar (Sec) This supple, well-balanced first vintage Sec is delicate and precise with a serious round body.
• Patricius (Dry Furmint) Demeter (especially Szerelmi Hárslevelu, Lapis Furmint) Decanter World Wine Bronze Award 2007. Dry to off dry. Well made, elegant. Citrusy with good colours and aromas for its price point.
• Dobogó (Dry Furmint) Light golden yellow in colour. Big bodied wine with discreet vanilla, pear, orange, peach, lime and oak on the nose.

• Tokaj Nobilis (Barankonyi Hárslevelu)
• Pendits (Dry Muscat)
• Árvay (especially Istenhegy Furmint)
• Megyer (Dry Muscat, Furmint)

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