Hungarian wines go beyond Tokaji. (Wikimedia)

In Wine Enthusiast, Caroline Hatchett delves into the history of Hungarian wine and charts their rise on American wine lists. “Food may be the best gateway to Hungarian wines, says Bochanis. “Hungarian wines, with the way many are made on the lees, have at least medium body. They are dry-dry and have good acid. They’re meant for food,” she says. And this love of Hungarian wine goes beyond Eastern European menus…”

In the Buyer, Mike Turner talks to Medoc producers about how they’re working to protect the future of Bordeaux’s vineyards through new sustainability initiatives.

American second-home buyers are settling down in the wine-producing areas of northwest Italy’s Piedmont region, reports the Wall Street Journal.

Jamie Goode catches up with Roland Velich, “arguably the master of the great Blaufränkisch variety, and his wines are incredibly terroir expressive.”

On JancisRobinson.com, Walter Speller reports on the new age of Marsala.

Liz Thach explores the amber wines of Georgia in Forbes.

In Food & Wine, Brian Freedman offers a guide to wins from Sicily and Puglia.