Issue link: http://digital.copcomm.com/i/859549
82 { THE SOMM JOURNAL } AUGUST/SEPTEMBER 2017 Furmint in Vancouver photos by Jonathan Evans { north of the border } wines, so this is something quite exciting and exotic from the per- spective of most consumers," explained sommelier and educator Lindsay Groves, Dip WSET. As she tasted through the wines, Groves was impressed: "The quality of the wines presented was evident, and I was especially impressed by the variety of styles, which serves to showcase the versatility of the Furmint grape," she said. "As a sommelier, what I love about these wines is the underlying seam of acidity that provides them with tight structure and freshness. As the focus as traditionally been on [sweet] Tokaji, seeing dry styles in dif - ferent price brackets and styles was exciting. I like that they are something distinctively Hungarian, and that they aren't made from a cookie-cutter variety. These are wines that show a sense of place and history." While in Vancouver, at Chambar Restaurant, pairings like the Dry by Tokaj 2015 Furmint matched with roasted halibut, black garlic and nori coulis with fresh peas offered fresh, bright and clean acid - ity, in Toronto, the standout pairing was the Mád 2015 Furmint, a perfect match for scallops with Brussels sprouts and a sorrel and buttermilk cauliflower purée. "It worked so well because the fresh Mád 2015 Furmint paired with Hannah Brook Farm cauliflower, radish and sunchoke, carrot hummus, mint and yogurt chutney and pickled greens. Grand Tokaj's Dry by Tokaj 2015 Furmint paired with roasted halibut, black garlic and nori coulis with fresh peas.