Hungarian wine: names, description, reviews, rating

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Hot springs, thermal spas, a rich gastronomic heritage, vineyards, flowering gardens and friendly people - all this is about Hungary. A small country in the eastern part of Europe is one of the world's largest wine producers. In terms of taste and individual characteristics, it competes with drinks from Italy and Spain. Hungarian wines, whose names have been known to our compatriots since Soviet times, are in great demand and popularity. Moreover, even specialized tours are organized in certain regions.

From the history of Hungarian winemakers

At the moment, wine ("Cabernet", "Tokay", "Sauvignon", "Merlot", etc.) is an important sector of the economy of the whole country. Winemaking history in the area of the Pannonian Plain began a very long time ago, more than two and a half thousand years ago. Initiallythe Celts were engaged in the cultivation of grapes in this area, then the militant Romans, who knew a lot about wine, and then the Magyars came to the territory of modern Hungary. They brought a unique culture and language to these lands, unlike any of the European ones. In the era of the Roman conquerors, according to written historical sources, the slopes of the Danube were planted with grapes as early as 276. Predominantly white varieties were cultivated.

Hungarian wine is a global and recognized brand on a par with paprika. At the beginning of the XVII century. the area of vineyards was about 572 thousand hectares, and now this figure has become much smaller and amounts to 110 thousand. The reason for this is the invasion of phylloxera, which destroyed about 75% of all plantings at the end of the 19th century. And then followed the First and Second World Wars, the years of collectivization and consolidation of farms. Now the industry is gaining momentum again, and wine is produced annually with a volume of about 5 million hectoliters.

Cultivated varieties and wine regions

Now the vineyards of Hungary occupy an area according to some data from 100 to 127 hectares, and the entire territory of the country is divided into three large wine regions, which in turn are divided into twenty-two regions and each of them is unique, unique and special. It makes sense to mention at least a few so that you can imagine the names of the wines, although the language is difficult for us to understand.

Sopron

A city in the northwest of the country and the oldest wine region. Archaeological finds indicate that grapes are cultivated herestarted even the Celtic tribes. Here they built a city on the shore of the lake, which is now known as Sopron. The vast vineyards of the region adjoin the Austrian border. This fertile land gives the world the best red Hungarian wine. It is here, in the subalpine climate with rainy summers and warm autumns that contribute to the ripening of berries, that fleshy blue grapes grow. The famous blue Franconian wine, Kekfrankos, is made from it. It belongs to the class of regulated by origin. It is a red semi-sweet wine with a velvety, spicy, rich taste, which is recommended to be served with game and red meat in general, while its temperature should ideally be 16°C.

In addition, white grape varieties such as Leanka, Irschai Oliver, Green Veltelini, Chardonnay, red grapes Merlot, Zweigelt are cultivated.

Villagne

The warmest and southern region, called "Hungarian Bordeaux". In the very center of the wine region there is a small settlement of the same name, where hospitable hosts in every house are ready to treat travelers with their own wine. And here they are simply magnificent, distinguished by the harmony of fruity taste and tannins. Most Popular:

• "Villani Harslevelu" is an elegant white Hungarian wine with an amazing taste of lime flowers, velvety and soft sour notes, with a slightly bitter aftertaste.
• Sauska Cuvee is a dry red wine made from several grape varieties, including"Cabernet" "Sauvignon" (25%), "Merlot" (47%). The drink has a rich red-purple color and a layered aroma, gradually revealing berries and herbs. The taste is expressive, elegant and rich. A great accompaniment to classic French cuisine.
• Wine "Cabernet Birtokbor Cuvée" - red dry with a rich taste and tart aroma. Perfect addition to game meat dishes.
• "Portuguese" - varietal red wines that ripen quickly enough. As you might guess, the name comes from a grape variety that came to Hungary from Portugal.

Eger

City and wine region of the same name in northern Hungary with a rich cultural and gastronomic heritage, also known for its numerous thermal springs. It is here that the well-known variety of Hungarian wine “Bull's Blood”, which is a blend, is produced. It does not have a clear dominance of any particular taste. The modern product is somewhat different from what was produced here 150-200 years ago. Now "Bull's Blood" consists of a rich blend of several varieties of local wines. These include Portugizer, Kekfrankosh, Kadarka, Cabernet Sauvignon and Cabernet Franc, Merlot, and more recently Shiraz and Pinot Noir have also been added. Red Hungarian wine has a rich flavor and aromatic bouquet, and its name is officially registered in the European Union asthe name of the origin of the goods. Nowhere else in the world can it be tasted and produced. It is best served with hearty dishes of game and beef. In mid-July, a festival of this wine is held in the region, lasting three days.

Besides this, the region is famous for such wines as "Eger girl" (white dry with a delicate and mild taste), "Muscat Ottonel", "Melora".

Tokay wines

By right one of the most famous wine-growing regions of Hungary. The name "Tokaj" is also carried by the mountain range, which captures the territory of Slovakia. Local drinks, perhaps, lead the ranking of Hungary's wines. They have become a brand of the country, its calling card. Under one name, a whole group is united, which is classified into three types. The wine has a golden sparkling color. It is made from light grapes, which are dried in natural conditions under the beneficial rays of the sun. Tokay wine from this acquires a specific aroma with notes of honey and a touch of raisins.

The first written data on viticulture in the region date back to the 13th century, and already in the 18th-19th centuries. wine has become the key to the prosperity of the area. From time immemorial wine "Tokay" is called royal. Among his connoisseurs were the kings of France, Peter I, Goethe and Voltaire. An interesting fact: in B. Stoker's novel "Dracula", it is Tokay wine that is served to the guest of the count, Englishman Jonathan, for dinner. However, he responds to him not too impartially, calling him sour. We will consider this a literary fiction, since to doubtas a product is not necessary. In 2002, the area was included in the UNESCO World Heritage List as the birthplace of the Hungarian "liquid gold".

What is the secret of Tokay wine?

The best and most famous Hungarian dessert wine is obtained due to the combination of many conditions: climate and soil, grape varieties, production and storage methods. The best Tokay plantations are located on mountain slopes (100-400 m above sea level). The favorable climate of the region is characterized by unstable spring and hot summer, and dry autumn promotes the formation of a noble mold called Botrytis cinerea on clusters. On fertile volcanic soils mixed with sand and loess, four grape varieties are grown - Furmint, Yellow Muscat, Harshlevelu and Zeta. They ripen in late autumn when the fogs appear but it is still warm. This contributes to the appearance of mold, which causes the natural drying of the grapes (withered fruits are called "assu"). It becomes sweeter and turns into a unique raw material for the production of different types of wines.

Cellar system

The best Hungarian wine is aged in unique cellars, which are no less than 500-700 years old, with a perfect balance of temperature and humidity inside. They go deep underground, and therefore the small town of Tokai was called multi-storey, but not up, but down. In cellars up to 40 km long, the walls are covered with mold, which helps maintain a unique microclimate. BUTit feeds on alcohol vapors and gives the wine a specific and unique aroma.

"Liquid gold" of Hungary only to the uninitiated person seems to be exactly the same. In fact, there are many varieties that are divided into three groups.

Native wine "Tokay"

Wine is made from unsorted grapes, harvested as they are - dry and sweet. Harvest time comes in October-November, sometimes even after the onset of the first frost. Clusters of grapes are initially blocked from access to moisture and allowed to dry and sugar in natural conditions. Then they are crushed and fermented. Wine, which was prepared in advance, is added to this juice and poured into barrels.

Tokay-asu

This is the best Hungarian wine. It is made from candied berries, selected by hand. It comes in varying degrees of sweetness, depending on the amount of dried fruit added to the finished wine. "Asu" is made from the same grape variety, it's just going to be at different times. The first harvest is taken in late August or early September. From it is obtained, so to speak, "base wine". The second stage of the collection is November. At this time, only candied and sun-dried brown berries are harvested by hand. They are ground and then poured into wine. "Asu" is stored and kept in cellars for up to 10 years.

Tokai Essence

This is more of a drink than a full wine. It is made in a wayweak fermentation, but from all the same naturally dried grapes. In this case, the juice is used, which appears from them under the pressure of its own weight, without the use of a press. The yield of the product is quite small, but the percentage of sugar in it is high. After a long aging phase, it acquires a thick and sugary texture, reminiscent of wort.

We have given here a far from complete rating of wines from the fertile and generous Hungarian land. All of them have earned recognition in the world and are on a par with the best products of France, Portugal, Italy and Spain. The centuries-old traditions and secrets of winemaking are carefully preserved to this day, and the favorable climate and specific local grape varieties make it possible to obtain a truly unique product.