Hungarian csíramálé (caramel) was served atop walnut paste and accompanied by a glass of peach and white grape juice. The nose was full of sweetness. With a luxurious runny honey on the palate, we paused for the appearance of refreshing melon and pineapple, followed by cherry jam. Water offered a warm cedar on the nose, joined by lemon juice and sugared almonds. Sparkling orange blossom water now cleansed the palate, opening up to coconut, bubblegum and apple.