Hungary is one of the oldest wine-producing regions in the world—and also one of the unluckiest, what with World War II and the Communist regime (who liked collective farming more than good wine) following hard on the phylloxera epidemic. But there’s more to Hungarian wine than Tokaji, as demonstrated by this crisp, multi-layered, summery number from the Pannonhalma-Sokoróalja region (specializing in full-bodied white wines). A blend of Riesling, Welschriesling and Tramini, Tricollis is effortlessly drinkable—with a pleasant flintiness to keep that granny smith vibe in check—and respectable enough to earn a spot on Momofuku’s wine list in NYC. Benedictine monks first cultivated this vineyard after founding a monastery here in 996, finally reclaiming it from the Communists in 2000 (go to their website for a charming video of black-frocked monks inspecting their grapes). For about a dozen of your hard-earned dollars, the 2009 vintage will impress at your next summer party, and go with everything from the arugula salad to the roasted chicken.

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