Hungarian wine: names, description, reviews, ratings

Hot springs, thermal spas, a rich gastronomic heritage, vineyards, flowering gardens and friendly residents are all about Hungary. A small country in the eastern part of Europe is one of the world's largest wine suppliers. By taste and individual characteristics, it competes with drinks from Italy and Spain. Hungarian wines, whose names are known to our compatriots since Soviet times, are in great demand and popularity. And in some regions even special tours are organized.

From the history of Hungarian winemakers

At the moment, wine (Cabernet, Tokaj, Sauvignon, Merlot, etc.) is an important branch of the economy of the whole country. The wine history in the Pannonian plain began a long time ago, more than two and a half thousand years ago. Initially, the cultivation of grapes in this area was carried out by the Celts, then by the warlike Romans, who knew the meaning of wine, and then the territory of modern Hungary was visited by the Magyars. They brought to these parts a unique culture and language, unlike any of the European. In the era of the Roman conquerors, according to written historical sources, Danube slopes were planted with grapes back in 276. White varieties were mainly cultivated.

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

Cultivated varieties and regions of winemaking

Now the vineyards of Hungary occupy an area of some 100 to 127 hectares, and the entire country is divided into three large wine regions, which in turn are divided into twenty-two districts and each of them is unique, unique and special. It makes sense to mention at least some that you represent the names of the wines, although the language is difficult for our perception.

Sopron

The city in the north-west of the country and the oldest wine region. Archaeological finds indicate that the grapes were cultivated here, 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 a subalpine climate with a rainy summer and a warm autumn that promotes the overripe of berries, a fleshy blue grapes grows. From it make the famous blue Franconian wine - Kekfrankos. It belongs to a class of regulated by origin. It is a red semisweet wine with a velvety, spicy, rich taste, which is recommended to be served to game and generally red meat, and its temperature should ideally be 16 ° С.

In addition, such white grape varieties as "Leanka", "Irshai Oliver", "Green Veltelini", "Chardonnay", red - "Merlot", "Zweigelt" are cultivated.

Willan

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

• "Villani Harshlevelu" is an elegant white Hungarian wine with an amazing taste of lime flowers, velvety and soft acid notes, with slightly bitter aftertaste.
• "Sauska Cuvée" - red dry wine from several varieties of grapes including Cabernet Sauvignon (25%), Merlot (47%). The drink has a rich red-purple color and a layered aroma, gradually opening with berries and herbs. The taste is expressive, elegant and rich. Excellent addition to the dishes of classical French cuisine.
• Wine "Cabernet Birtokbor Cuvée" - red dry with a rich taste and astringent aroma. Great addition to meat dishes from game.
• "Portugiser" - varietal red wines, which ripen quickly enough. As you might guess, the name came from a variety of grapes that came to Hungary from Portugal.

Eger

The city and wine region of the same name in the north of Hungary with a rich cultural and gastronomic heritage, also known for its numerous thermal springs. It is here that the well-known brand of Hungarian wine "Bull's Blood" is made, which is a blend. There is no 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 mixture of several varieties of local wines. These include "Portugiser", "Kekfrankosh", "Kadarka", "Cabernet Sauvignon" and "Cabernet Franc", "Merlot", and recently "Shiraz" and "Pinot Noir" were added. Red Hungarian wine has a rich flavor and aroma bouquet, and its name is officially registered in the European Union, as the name of the origin of the goods. Nowhere else in the world can you try and produce it. Serve it best for hearty dishes of game and beef. In mid-July in the region a festival of this wine is held, lasting three days.

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

Tokaj Wines

By right one of the most famous wine regions in Hungary. The name "Tokaj" is also worn by a mountain range that covers the territory of Slovakia. Perhaps, the local drinks lead the rating of wines of Hungary. They became the brand of the country, its business card. Under one name is united the whole group, which is classified into three types. The wine has a golden sparkling color. It is made from light grapes, which wither naturally in the sun under favorable sun rays. Tokajskoe wine from this gets a specific flavor with honey notes and a taste of raisins.

The first written data on viticulture in the region date back to the 13th century, and already in the 18th and 19th centuries. Wine became the key to the prosperity of this area. Long since wine "Tokai" is called royal. Among his connoisseurs were the kings of France, Peter I, Goethe and Voltaire. Interesting fact: in the novel by B.Stoker "Dracula" the guest of the count is sent to the Englishman Jonathan for dinner by Tokay wine. However, he says he is not too partial, calling sour. We will consider this a literary fiction, as there is no doubt about the quality of the product. In 2002, the territory of the district 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, ways of production and storage. The best Toka plantations are located on mountain slopes (100-400 m above sea level). Favorable climate of the region is characterized by unstable spring and hot summer, and dry autumn promotes the formation of a bunches of noble mold called Botrytis cinerea. On fertile volcanic soils mixed with sand and loess, four varieties of grapes are cultivated: "Furmint", "Yellow Muscat", "Harshlevelu" and "Zetu". They mature late in the autumn, when fogs appear, but still warm. This contributes to the appearance of mold, which causes the natural drying of the grapes (wilted 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 kept in unique cellars, which are neither more nor less than 500-700 years old, with an ideal balance of temperature and humidity inside. They go deep underground, and so the small town of Tokaj was nicknamed high-rise, but not up, but down. In the cellars with a length of up to 40 km the walls are covered with mold, which helps maintain a unique microclimate. And it feeds on alcohol vapors and gives the wine a specific and unique flavor.

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

Homemade wine "Tokai"

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

"Tokai-asu"

This is the best Hungarian wine. It is made from sugared berries, selected by hand. It can be of varying degrees of sweetness, depending on the number of wilted fruits added to the ready-made wine. "Asu" is made from one kind of grapes, it is simply collected at different times. The first harvest is taken at the end of August or early September. From it it turns out, so to speak, "basic wine". The second stage of the collection is November. At this time, hand-picked only candied and sun-dried berries of brown hue. They are subjected to grinding and then poured into wine. "Asu" store and stand in the cellars to 10 years.

"Tokay essence"

It is more a drink than a full-fledged wine. It is made by a method of weak fermentation, but from all the same dried in natural conditions of grapes. It uses juice, which appears from them under pressure of its own weight, without using a press. The yield of the product is small enough, but the percentage of sugar in it is high. After a long period of aging, it acquires a thick and sugary consistency, resembling a must.

Here we have not given a full rating of the wines of the fertile and generous Hungarian land. All of them deserve recognition in the world and stand alongside the best products of France, Portugal, Italy and Spain. The centuries-old traditions and secrets of winemaking are carefully preserved to this day, and a favorable climate and specific local varieties of grapes make it possible to get a truly unique product.