I’ve never heard anyone express interest in Slovak wine. I’ve never seen a bottle on an American shelf. But I am certainly glad I tried some local wines while visiting Bratislava. As in all Eastern Bloc countries, the Slovak vineyards and wineries suffered under communism, which demanded only quantity, not quality. Now, things are changing for the better, and if you have the fortune to visit Slovakia, you’ll discover an array of unusual and delicious wines on local menus.
I had this 2011 Macik Winery “Mono” Furmint at Ufo, a surprisingly excellent restaurant on top of a communist-era bridge crossing the Danube. This 100% Furmint comes from Slovakia’s tiny chunk of Tokaj, Eastern Europe’s most renowned wine region, the vast majority of which lies in Hungary. It had aromas of honey and green peppercorns, and flavors of sweet fruit, lemony acids and focused gingery spice. Despite its honey tones, the Mono is a dry wine, and its acids worked very well with food.
Slovakia exports a little of its wine to the Czech Republic and Poland, and almost none to the U.S. So should you find yourself in Vienna, take an extra day or two and visit Bratislava, which is just an hour away. The city is an absolute delight, and as unlikely as it sounds, so are the local wines.