“Today Hungary is increasingly being recognised as a great place to source oak with barrels appearing in Burgundy and top Tuscan names like Antinori’s Tignanello, but there’s more to it than just a compromise between expensive French oak and the more obvious coconut aromas of American oak” – says the Master of Wine expert who has been to Hungary several times, and this time reports about the more and more wellknown Hungarian oak production on The Drinks Business. Read the whole article here: