In March, I attended the 46th annual Dionysian Gathering for the North American Branch at the Flanders Hotel in Ocean City, NJ. The Dionysian Society is the world’s oldest wine society, dating back to ancient Greece. The weekend included four wine seminars, two dinners paired with wines, blind wine tastings, and a sparkling wine brunch.

The first seminar was on Rombauer Vineyards. Rombauer is not usually a Californian winery I gravitate to, as I remembered their chardonnay as being very oaky and buttery, with too much malolactic fermentation for my taste. The rep brought a 2022 Sauvignon Blanc, a 2022 Carneros Chardonnay, a 2021 Napa Valley Merlot, a 2019 Napa Valley Cabernet Sauvignon, and a 2020 Sierra Foothills Zinfandel. 

The 2022 Carneros Chardonnay I tasted was much better than I remembered their Chardonnay being; although it still had too much malolactic fermentation for my taste, the oak was definitely dialed back. The Chardonnay grapes Rombauer uses are sourced from the renowned Sangiacomo Vineyards in Carneros. The wine is aged 9 months in American and French barrels (30% new) and aged on its lees, giving the wine a rounder mouthfeel. It would pair perfectly with lobster with drawn butter, roast chicken, or creamy cheeses. 14.5% ABV; $55 a bottle.

The 2019 Napa Valley Cabernet Sauvignon was a 93% Cabernet Sauvignon, 4% Cabernet Franc, and 3% Petit Verdot blend, made from grapes sourced from Stags Leap, Atlas Peak, Calistoga, Oakville, and St. Helena. This was an “Old World” style Cabernet Sauvignon: restrained, with black currant and cherry flavors, mild oak, and classical Rutherford dust on the lengthy finish. It would pair perfectly with steak au poivre or game. 14.8% ABV; $98 a bottle.

The second seminar was on Diznoko Tokaji wines from Hungary, Tokaji was traditionally made in a sweet style, and crowned “The Wine of Kings and the King of Wines” by Louis XIV.  Since 2000, they have also been made in a dry style. I preferred the sweeter styles the rep brought, including a Late Harvest wine made with 91% Furmint and 9% Hárslevelü grapes from partially botrytised bunches, and aged 12 months in oak barrels. This was a rich, off-dry wine that would go well with spicy asian food. 12.5% ABV, $21 a bottle.

My favorite of the Diznoko Tokaji was their 1413 wine made of 100% Furmint, entirely botrytised bunches. The wine sees 24 months in oak barrels, and at $20 for a 500ml, is a budget-friendly substitute for Sauternes. It would pair perfectly with blue cheese and foie gras. 12% ABV.

Egészségedre!