Hungarian wine: history in brief, features, overview of brands
The history of winemaking in Hungary goes back more than two millennia. The first people to grow grapes on its territory were the Celts, then the Romans and Magyars. All of them brought their own peculiarities to the art of vine cultivation.
Having overcome the decline due to the invasion of phylloxera (a grape disease) in the 19th century and the world wars in the 20th century, production has recovered and is now once again booming.
Traditions of winemaking in Hungary
There are more than 20 wine regions in Hungary, and each is known for its own raw material processing technologies.
The most popular are white drinks, primarily Tokaj, and the legendary red wine "Eger's Bull's Blood". They are so good that a museum called the House of Hungarian Wines, dedicated to local alcoholic beverages, was opened in Budapest. And it's not the only one: different regions have their own establishments offering to learn about the peculiarities of production and taste the best drinks.
In addition, the country annually hosts festivals dedicated to wine: their number is almost two dozen.
Among the cultivated grape varieties in Hungary, the most common are white Furmint, Harshlevely, Ezerjó, Muscat, Leanka and red Kadarka, Merlot, Kekfrankos, Pinot Noir, Zweigelt.
In addition, each region specializes in the cultivation of a certain type of vines.
Winemaking in Hungary is one of the oldest, most traditional occupations, the subtleties of which are passed down from generation to generation.
What is the uniqueness of local wines?
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Location of vineyards and comfortable climate
The best varieties are grown on mountain slopes at an altitude of up to 400 meters above sea level.
The soils here are fertile, saturated with forest and sand, the fruits are protected from cold winds.
Hot summers and mild, dry autumn contribute to good ripening.
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Late harvesting
Long-ripening varieties are preferred in Hungary.
The grapes remain on the branches until late fall, exposed to fog and moist air masses coming from nearby rivers.
The fruits dry up and set, become sweet in taste and resemble raisins. These berries are called assu here.
Storage and aging in old cellars
Tokaj, known worldwide for its sweet wines, has a whole system of multi-storey cellars built several centuries ago.
They maintain perfect humidity and a constant temperature of 10-12 °C without any human effort.
A special mold fungus lives on the walls of the cellars, feeding on wine vapors. It creates a specific microclimate in the dungeon, which determines the original flavor of famous drinks.
The best Hungarian wines
The classification of wines is as follows: top-class wines, the quality of which is strictly controlled; vintage wines; local wines; table wines; vintage wines.
Tokaji wines (Tokaji)
Belong to the category of white dessert drinks. The name was given to the mountain range located in Hungary and Slovakia.
For its unique taste, it is called "liquid gold", was once popular at the royal court and was highly appreciated by Voltaire and Goethe.
These sweet wines are made from golden grapes dried in the sun. The taste is dominated by honey notes with a pronounced raisin aroma.
There are several types of famous drinks: Tokay native, Tokay asu, Tokay essence.
Eger bull's blood (Egri bikavér)
A red wine, in the blend of which the Kadarka variety originally prevailed.
Today, it is made from various fruits: local (kekfrankosh, portuguiser, etc.).) and others.) and imported (cabernet, merlot, pinot noir).
The wine is characterized by a harmonious combination of fruit and berry and spicy flavors. The color is bright, rich, dark red with a transition to brown.
Traditionally, the drink is made from a mixture of varieties (at least three), none of which should dominate, and is aged in wooden barrels for 1 year or more. The strength of the wine reaches 12-15%.
Drink it chilled (16-18°), combining it with game, liver and beef dishes.
Soproni Kekfrankos
A wine from the North-Zadunay region with an intense pomegranate color and velvety enveloping aroma.
The taste is characterized by astringency and sourness.
Alcohol content - about 12%, complements meat appetizers well.
Balaton Boglári Muskotály
White muscat semi-sweet wine produced in the wine region near the popular tourist lake Balaton.
It is produced by the Balatonboglar Winery. The wine is made from the fruit of Mushkotai Ottonel, it has a mild spicy taste, is easy to drink, and is suitable for desserts. Strength: 9%.
Kadarka wine
A popular budget Hungarian drink that has many analogues in other countries.
The original wine is produced from the eponymous variety with dark, almost black fruits.
The bouquet of Kadarka is light, combining the juiciness of fruit and the sweetness of vanilla, with a slight taste of bitterness.
These drinks are just a drop in the deep and wide wine sea of Hungary.
The best place to taste local products is at the annual festivals and carnivals dedicated to winemaking, which represent a rich variety of tastes and flavors.
Update: 01.09.2018
Category: Wine and Vermouth