During my trip to Hungary in 2019 and then on every occasion I've had since then to taste Hungarian reds, I've found the experience a bit of a game of two halves. Broadly speaking, traditional old-school Hungarian reds seem to either be slightly sweet, industrial-tasting plonk, or magnificently oaked, high-alcohol, bordeaux-ambitious extracts of Brobdingnagian proportions. I find both styles difficult to drink.
On the other hand, I have found reds of extraordinary freshness, elegance...
