Péter Wetzer’s Kékfrankos from Sopron tells a story of wind-swept vineyards, organic farming, and a cellar rich with its own wild yeast culture. His Spern Steiner Kékfrankos, crafted from 60-year-old vines on slate and quartzite, bursts with dark berries, spice, and deep minerality. Paired with a hearty Hungarian lamb stew, it becomes a vibrant expression of West Hungary’s winemaking legacy.

La Oveja won me over from the first sip: bright, floral, and full of peach, pear, and citrus notes. Made from organic Torrontés by Santa Julia in Mendoza, it was a beautiful match with Thai coconut-poached fish.