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The history of the development of winemaking in Hungary has more than two millennia. The first who planted grapes on its territory were the Celts, after – the Romans and Magyars. All of them brought their own characteristics to the art of vine cultivation.
Having overcome the decline due to the invasion of phylloxera (a disease of grapes) in the XNUMXth century and the world wars in the XNUMXth century, production resumed and today is once again flourishing.
wine cocktails
Hungarian winemaking traditions
There are more than 20 wine regions in Hungary, and each is known for its own raw material processing technologies.
The most popular were white drinks, primarily Tokay, and the legendary red wine Eger Ox’s Blood. They are so good that a museum called the “House of Hungarian Wines” was opened in Budapest, dedicated to local alcoholic products. And it is far from the only one: different regions have their own establishments that offer to learn the features 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, Harshlevelu, Ezeryo, Muscat, Leanka and red Kadarka, Merlot, Kekfrankos, Pinot Noir, Zweigelt.
In addition, each region specializes in the cultivation of a certain variety of vines.
Winemaking in Hungary is one of the oldest, traditional occupations, the subtleties of which are passed down from generation to generation.
What is the uniqueness of local wines
Location of vineyards and comfortable climate
The best varieties are grown on the slopes of the mountains at an altitude of up to 400 m above sea level.
The soils here are fertile, saturated with loess and sand, the fruits are protected from cold winds.
Hot summers and mild dry autumns contribute to good ripening.
late harvest
In Hungary, long-ripening varieties are preferred.
Grapes remain on the branches until late autumn, exposed to the action of fogs and moist air masses coming from nearby rivers.
The fruits dry out and wither, become sweet in taste and resemble raisins. Such berries are called assu here.
Storage and aging in ancient cellars
In Tokai, known throughout the world for its sweet wines, there is a whole system of multi-storey cellars built several centuries ago.
In them, without any effort on the part of a person, ideal humidity and a constant temperature of 10–12 ° C are maintained.
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 aroma of famous drinks.
The best Hungarian wines
The classification of drinks is as follows: top-class wines, the quality of which is strictly controlled; vintage; local; canteens.
Tokaji wines
They belong to the category of white dessert drinks. The name was received from the mountain range located on the territory of Hungary and Slovakia.
For their unique taste, they are called “liquid gold”, at one time they were popular at the royal court and were highly valued by Voltaire and Goethe.
These sweet wines are made from sun-dried golden grapes. The taste is dominated by honey notes with a pronounced aroma of raisins.
There are several types of famous drinks: Tokay native, Tokay-asu, Tokay essence.
Eger bull’s blood (Egri bikavér)
Red wine, in the blend of which the Kadarka variety initially predominated.
Today it is made from different fruits: local (kekfrankosh, portuguese, etc.) 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, saturated, 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, aged “bull’s blood” in wooden barrels for 1 year or more. The fortress of wine reaches 12-15%.
They drink it chilled (16-18 °), combining it with game, liver and beef dishes.
Фопрони Кекфранкош (Soproni Kekfrankos)
Wine from the North Transdanubian region with an intense pomegranate color and a velvety enveloping aroma.
There is astringency and sourness in the taste.
The alcohol content is about 12%, it complements meat snacks well.
Balatonboglári Muskotály
White muscat semi-sweet wine produced in the wine-growing area near Lake Balaton, popular among tourists.
It is produced by the Balatonboglar Winery plant. The wine is made from the fruits of Mushkotay Ottonel, it has a mild spicy taste, it is easy to drink, suitable for desserts. Fortress – 9%.
Кадарка (Kadarka)
A popular budget Hungarian drink, which has many analogues in other countries.
The original wine is made from the variety of the same name with fruits of dark, almost black color.
Kadarka’s bouquet is light, combining the juiciness of fruits and the sweetness of vanilla, with a slight aftertaste of bitterness.
The listed drinks are only a drop in the deep and wide wine sea of Hungary.
It is best to try local products at the annual festivals and carnivals dedicated to winemaking and presenting a rich variety of tastes and aromas.
Relevance: 01.09.2018
Tags: Wine and vermouth, Wine brands