Tamás Kovács' family has been making wine on the northern shores of Lake Balaton in western Hungary for more than five generations and working organically with minimal intervention since 2011. Tufa is a medium-bodied, well-structured blend of 50% Kékfrankos (Blaufrankisch), 25% Cab Franc, and 25% Cabernet that’s grown on ancient black basalt soil on the tiny volcanic Tihany Peninsula. It’s fermented and pressed after 3-7 days of maceration, then aged for 10 months in a mix of stainless steel tanks, old Hungarian oak barrels, and ceramic eggs. It’s a lively wine with notes of bing cherry, blackberry, raspberry coulis, and chocolate as well as an herbaceous profile and a hint of black pepper on the firm, dry finish. Enjoy with garlicky, cheesy, stuffed peppers with ground beef and rice or goulash, Hungary’s legendary meat and potato stew with carrots, peppers and paprika!