The dark side of American cooking with a bottle of Hungarian wine Balatoni Lebedes Merlot-Cabernet.

I gave another hopeless try to a Hungarian winery by taking Balatoni Lebedes Merlot-Cabernet of 2019 harvest. It was interesting to see how they make with the classic grapes. However, that drink had a screw cap. I know, it’s doing a blasphemous thing to even sip from such bottle, but I had no alternative.

While I’m pouring the wine, which contains 12,5%, it’s reasonable to point out that America has a single shortcoming in it’s being an ideal country. That’s always about finding a good food. Its cuisine has finest dishes, but you need to be careful and choose the right food, because all that chemistry and everything unnatural can contain unhealthy components. Dave always took a piece of mincemeat from a pack, turned it into patty and put in the microwave for a couple minutes and it transformed into something from McDonald’s. I decided to experience that by acquiring and repeating. It had a taste from fast food. I’ll never buy that again. I did repeat with natural mincemeat, and that didn’t work, of course.

Fortunately, convenience stores always have choices from Europe, such as moldy cheeses which I never saw on that continent. As well, you can acquire calling as organic eggs, which cost more than unnatural ones.

As it’s known, America is the country of immigrants. Pieces of these cultures entered the United States and evolved somewhere. And the biggest hell here would be traveling America to taste local pizzas. That horrifies you, making you mention all the saints and recall how many bad words you know. Pizza transformed into fast food in the USA. Stuffed crust pizza – make a filling inside the crust is something that pizza doesn’t need. Altoona-style pizza – that tile cheese makes pizza closer to a sandwich. California-style pizza is gruesome in its mass putting of ingredients. The big thickness of Chicago-style pizza confuses because that’s a pie. A misfire of Colorado-style pizza in its too-long crust. Columbus-style pizza overloads with ingredients. Dayton-style pizza’s notoriety is its salty crust, which also has a name as a “cracker crust”–that’s period not to even take it in hand. Greek pizza is no way to combination with respective cuisine, because that is incomparable. Ohio Valley-style pizza’s bad hallmark is overfilling in sprinkling, which also doesn’t make an elegance. Massachusetts beach pizza characterizes in too-thin crust, and that’s not pretty because it takes away the taste. I needed to look atn images of Roman and Napolitan pizzas after all that. It made me to feel after. Italy must invade the USA for all that.

The wine is poured, and I take a risk. Luxurious harvest and plum in the smells. Drinking is a looming natural disaster, which will hit you in the end. The taste has no life. You don’t sense acidity, but feel it’s coming from nowhere. A quick swallow is without consequences, but keeping and moving liquid longer leads to getting an unlikeable pinching in a mouth. It’s a bottle from 2019, but you don’t get a maturity. Time later, the acidity confirms its presence. Eventually, it bites you in the very beginning. I could finish this drink, but that–I think, less than one-fifth of the bottle–had the fate of Dom Perignon, Ruinart, Piper-Heidsieck, and for what I was awarded as a “funny guy” by Stunning Italian Lady. However, I did it in a less decent place, because that’s not champagne.

Aftertaste was keeping the ground with sniffing. It was a calmness and zero gravity state. In the later time, I had acidity there too.

Overall, it would be useful if these Hungarian winemakers send these grapes for selling in markets.