Just so you don't make a mistake, these are not the vines that create Hungary’s sometimes world-class wonderful Tokaji red wine. I do not remember ever tasting a Hungarian Pinot Grigio. I do remember sampling a Hungarian Tokaji that I preferred to a French Sauternes, yet that’s another story. The locals claim that it has magnificent landscape, and is known for excellent glass of wines including champagnes. Sampling Note: Hungary is starting to make some amazing Pinot Grigios. Therefore, white wines such as this melon-, pear-, citrus- and floral-scented one are finding favor. And now for my evaluation. The very first meal fixated a meatless patty made with textured veggie protein. The level of acidity was currently rounded and pleasant; the red wine’s lemon tipped up. And its fragile lemon taste increased when eaten with a fresh tomato. Dessert was Scottish shortbread with lots of butter (32%) that magnified this Pinot Grigio’s sweetness. When married with rice and cool beetroots (actually the beets, not the rice) it was crisp and rejuvenating, The coming with eco-friendly beans in tomato sauce rendered this Hungarian even more acidic. The first cheese was a moderate provolone. The red wine was now light, practically slim, with balanced acidity. With a fairly delicious yellow cheddar it gained in strength to aid it stay on top of the stronger tasting cheese. Final verdict. This is a close telephone call, however I 'd rather taste something new. It wasn't quite sufficient.