of Sopron is one of our oldest
wine-districts possessing historical customs. Romans and possibly Celts
too domesticated wine here. In the 15-18th centuries it was a wine-trade
centre. Nowadays, vine is grown on 1800 hectares. An interesting custom
was that people put pine branch or a bundle of straw in front of the
house, depending on whether old or young wine was retailed. The colour of
the wine was indicated with a red or white ribbon. Characteristic of this
district is the kékfrankos, which produces wine of a particular
characteristic (harsh, velvet-like). White wine production is of less
importance (olaszrizling, leányka, zöld veltelini, tramini). The
colour of the kékfrankos is deep red, its character is identifyed
by the proportion of tannin and acids. Its alcoholic content is low.
Olaszrizling’s acids are softer, its alcoholic content is 11-12,5
volume percent. Leányka is dry here, its acids are accuratee, its
alcoholic content is 12-13 volume percent. Wines here are more acidic and
heavy because of the climate. Merlot and zweigelt are
produced as well (high tannin content, dry, rich in acids). It is composed
as red wine of Ödenburg on the international markets.
is our smallest, but most famous wine-district. White wine is
produced on 690 hectares of volcanic soil. The most characteristic
wines are: Furmint, Juhfark, Olaszrizling and Tramini.
Wines here are typically heavy and they don’t permit blending.
The universal belief is that for the sake of a son’s birth, ‘somlói’
should be drunk on the wedding night. There is a saying from the
15th century: Vinum Somloviticum est lac senum, pueris venenum,
that is: Wine of Somló is milk for the weakened old, and poison
for the full-blooded men. To the middle of the 18th century sick
people were cured with wine of Somló, it occurs in old pharmacopoeias
as ‘real cure to every illness.’ The colour of young wine of Somló
is light, it possesses great extract-and alcoholic content, and
closed bouquet. ‘Ászkolás’ is very important. Typical old wine,
it reaches its character after long ripening.
of the Lake Balaton:
famous wine-district is the district of Badacsony. Its area is 2000
hectares. Wines are produced on volcanic soil. The most spread wine is the
Olaszrizling, the most famous is the Szürkebarát.
Olaszrizling’s colour is greenish-yellow, its acids are soft,
alcoholic content is 13,5-14,5 percent, and its taste resembles to bitter
almond. Szürkebarát gives small yield but excellent quality wine. Its
colour is golden yellow, it has an oily character with the alcoholic
content of 13-15 percent. It’s an aromatic, fiery wine. Kéknyelű is
the ‘grape of the upper-class,’ it is of good quality but it gives small
yield. Discrete, its spicy bouquet is combined with noble elegancy. Wine
of Badacsony is called the ‘nectar of Gods’.
wine-district of Balaton is the district of Balatonfüred-Csopak. Its area
is 2300 hectares. The sunlight reflected by the Balaton warms the
vineyards. The base stone of the soil is shale on which limestone and
sandstone are mixed with sand and it is painted red by ferric oxide. In
Balatonfüred, wines with body and higher alcoholic content are made, while
in Csopak rich bouquet and aroma characterize wines. On red soil grows the
reseda-bouquet olaszrizling. Its flavour is full, with body, charcterized
with faint bouquet resembling dried plum. Its alcoholic content is
12,5-13,5 percent. Rizlingszilváni and chardonnay are
delicious, soft wines rich in aroma with intensive bouquet. On the
wine-district of Southern Balaton white and red wine are produced alike.
Olaszrizling, királyleányka (fruity aroma, soft acid),
chardonnay (vivid acid, delicious, elegant), sauvignon, muskotály,
kékfrankos and merlot are the most famous kinds of produced
wine. Its area is 2700 hectares.
further along Lake Balaton belong to the wine-district of Balaton
surroundings. Mostly olaszrizling is grown on 1170
hectares, but rizlingszilváni, zöld veltini, chardonnay
and zweigelt can be found as well. Wines are soft, dry
and has an alcoholic content of 12-12,5 percent.
officially its one of our newest
wine-districts, although the grape-and wine-culture of the region is
several hundred years old. The district produces wine on 750 hectares. The
major kinds of wine are olaszrizling, rizlingszilváni, tramini, Irsai
Olivér, királyleányka, cserszegi fűszeres and rajnai rizling.
More and more excellent white wines are exported (good quality, rich in
bouquet and aroma, determined regional characteristics).
Germans immigrated in the 18th century gained fame to the wine of Mór.
They planted ‘ezerjó’, and then it turned out to be producing a
very good quality wine here. It’s a real masculine, heavy, elegant white
wine. It is greenish-white coloured, heavy acids, neutral bouquet and
aroma characterize it. Its alcoholic content is 12-13 percent. Besides
ezerjó, rizlingszilváni, olaszrizling, tramini (intensive),
chardonnay and királyleányka are grown as well on the 890
hectares of the district.
our ancient, famous wine-district. Its wines are well-known on
domestic and foreign markets for a long time. Its wines are pleasantly
sour. Rizlingszilváni (light, delicious, primary bouquet),
olaszrizling, leányka (harmonic, round, engaging
bouquet and aroma characterize it), ezerjó (vivid acids),
rajnai rizling and chardonnay are grown on 1200
‘Vineyard of Budapest.’ It won
wine-district rank in the recent past. Excellent base-wines for
champagne are produced here (Törley). As main kind of grape ‘hosszúcipkájú’
was grown in the past (Schlamper in German), which gives an unusually
heavy wine. Nowadays, its main kinds are chardonnay,
olaszrizling and királyleányka. It is put on the
market nowadays not only as a base-wine for champagne, but by
itself as well. Dry, elegant, determined acid-content and nice
bouquet wines are produced.
is one of Hungary’s small wine-districts, which has the largest historical
past as a red wine producer. Celts laid down probably the bases of
viticulture here, and we have evidence of viticulture in the Roman era as
well. At the time of Turkish rule vineyards were not destroyed, moreover,
some Turkish dignitaries owned lands here. Famous composer Ferenc Liszt,
and Pope Pius IX. spoke highly of wine produced here. The district’s area
is 3150 hectares. Besides ‘kadarka’ they plant kékfrankos
(rich in aroma, harmonic, high tannic acid content), kék oportó,
cabernet franc, cabernet sauvignon, merlot (delicious, aromatic), and
white wines like chardonnay, olaszrizling and rajnai rizling.
Kadarka of Szekszárd is ruby red, its bouquet is spicy, little
acid-content and great extract-content give a harmonic quality to it.
Bikavér of Szekszárd is made by blending two or three kinds of wine.
exposure wine-districts of the country. Climate shows mediterranean
characteristics here. The southern exposured hillsides are sheltered from
the north and are also sunlit and warm to offer viticulture a real home.
It has been the spot of vine-growing for nearly 2000 years.
wine-district of Mecsekalja, olaszrizling, furmint and pécsi
cirfandli are grown in small holdings with great proficiency and love
on 940 hectares. Besides the traditional reseda bouquet of olaszrizling
of Mecsek the characteristic fieriness of the district appears. Its
alcoholic content is 13,5-14 percent. The colour of ‘furmint’ is
greenish-white, it possesses delicious and vivid acids, dry and fiery
full-bodied table wine with an alcoholic content of 13,5 percent.
Characteristic of ‘cirfandli’ probably comes from Austria. Its
colour is yellowish-green, its bouquet resembles to a bunch of wild
flowers, its spicy aroma combines with elegant acids, and an alcoholic
content of 13-14 percent.
climate of the wine-district of Villány-Siklós is suitable for
producing excellent red wines.’Wine grown here is worth gold.’
Its typical wines are kék oportó (character of kind, light
tannic acid content), kadarka, kékfrankos, cabernet
sauvignon, and merlot (wine with body, spicy, ruby
red), and in the surroundings of Siklós white wines, especially
hárslevelű and olaszrizling (wine with body, acid)
are grown. The 1900-hectare-area often becomes a victim of hail.
of the Great Plain:
Lowland-viniculture has a 200-250 years history, but on some regions it
dates back into the distant past. It consist of 50000 hectares altogether.
The largest is the district of Kiskunság (28000 hectares), then comes the
district of Csongrád (2360 hectares), and that of Hajós-Baja (2300
hectares). They usually produce table-wines for which there is great
demand in domestic markets as well. Its main kind of wines are
kövidinka, ezerjó, olaszrizling, pozsonyi fehér, piros szlanka
and kadarka. Kadarka’s peculiarity is that a really
delicious spicy red wine can be produced from it but the more noble the
grape is, the less it yields. Viticulture on sand flourished especially at
the time of phylloxera disease since sand is immune to it. Kövidinka
is a white-wine grape with a rich yield and it is undemanding. Its
alcoholic content is 11 percent, and it’s a typical table-wine, yellowish-coloured,
poor in acids and neutral in bouquet. Csongrád got the title of the
‘international city of grape and wine’ in 1986.
of Mátraalja: is the largest mountainous
district. Its native rock is part volcanic and part sedimentary rock, both
excellent for viticulture. Sunlit, extensive country, often stroke with
autumn frosts. We don’t know who the first settlers were of the area, but
probably the first vine-growers were Celts. After Turkish times kadarka
became the main kind of grape in the district. After the phylloxera
disease direct growing kinds spread, among others the otelló, which
is used for deepening the colour of light red wines. Between the World
Wars Gyöngyös was the centre of Hungarian wine-trade. Nowadays, mainly
quality white wine producer grapes are grown, such as olaszrizling,
rizlingszilváni, hárslevelű, tramini, szürkebarát, and muskotály.
The area of its vineyards is 7100 hectares. Famous wines are Abasári
Rizling (dry, 13-15 percent alcoholic content), Debrői Hárslevelű
(greenish-yellow, spicy, sweet, 13 percent), Domoszlói and
Verpeléti Muskotály (golden yellow, sweet, 12-14 percent).
the most famous wine-district in
Hungary for the foreigners, thanks to the ‘bikavér’, whose
quality and name is calling as well. The origins of the name are
unknown but there are several legends left. One says that the
commander of the castle gave his exhausted soldiers red wine,
which painted their armours, moustaches, and beards red. The Turkish
who besieged the castle of Eger saw this and thought that they
were drinking blood of bulls, and they ran away. Another
legend says that the Turkish were defeated by the martiality of
the women of Eger. Ahmed pasha became very angry, and told his
soldiers to collect every women and girl from the surroundings.
However, women ran away, and after long searching they only found
a women and a girl, who were aiding in the battle. The girl was
beautiful, and Ahmed was bored of his harem, so he was happy when
he saw the girl. He ordered a great feast from the inn where he
was staying, and thought to comfort himself with the girl because
of the lost battle. However, the inn-keeper’s wife made the feast
and served it with red wine, which Ahmed thought to be the gravy
of the roast. The pasha got drunk and fell asleep. The inn-keeper’s
wife took advantage of the opportunity and helped the women to
escape. Later the pasha held her responsible for their escape
and his putting to sleep by giving him some forbidden drink. However,
the inn-keeper’s wife convinced him that it was just the ‘bikavér,’
which she used for roasted meats.
of several kinds of grapes, such as kadarka, oportó, cabernet and
sometimes merlot. Nowadays, kadarka is replaced by
kékfrankos. Excellent white wines are produced on the 5160 hectares
wine-district of Eger as well. Especially famous white wines are egri
leányka (greenish-white, honey flavoured, with an alcoholic content of
12,5-13,5 percent), and the olaszrizling (dry, 12 percent).
viticulture has great traditions here. In the 18th century furmint,
hárslevelű, bátai, damián, white grape was spread. In the 19-20th
centuries excellent base-wine for champagne were made. The 2700 hectare
big wine-district is not so determinant in these days.
our most noble wine is Tokay wine. It gained its real fame in 16-18th
centuries, by then the uniform method of producing Aszu emerged. On
three mountains, grape is grown on an area of 5860 hectares. The
district’s main kind of grape is furmint and hárslevelű, but
sárgamuskotály is also grown. This wine-district is unique in
Hungary because here we distinguish more quality categories: full-bodied
table wine, furmint/hárslevelű, dry and sweet szamorodni, ‘máslás’,
‘fordítás’ and aszu. Aszu wines can be ranked in the
categories of 2-6 butt. Advantageous autumn weather causes dehydration to
overriped grape. The effect of dehydration in the aszu grape is the
graduation of sugar and sugarless extract, called ‘noble rot’ with the
side-effect of emerging special flavours.
of Tokay szamorodni: wines are processed
with dried and not dried grapes together. The grapes are crushed,
stalked, soaked and pressed. Its sweetness or dryness depends
on the sugar content of the grape juice (minimum 10g sugar/l).
It is ripened for at least 2 years in wooden barrel in the wine-cellars
Production of Tokay
dried grapes are selected and collected into vats. The essence
is pressed from the dried grapes, which contains lots of sugar,
extract, bouquet, and flavours. Dried grapes are grinded into
pulp and grape juice or wine is poured to it. It is soaked for
12-36 hours, in the meantime it is stirred and then it is pressed.
Fermentation of the Aszu can last for weeks or months. Aszu is
ripened for at least 3 years in wooden barrels in the wine-cellars
of Tokaj-hegyalja. Aszu wine of outstanding quality is called
Aszu essence. The pulp that is already pressed is diluted,
and then it is pressed again after 6-8 hours. This is called máslás.
It is blended with other Tokay wines. Wine-cellars of Tokaj-hegyalja
are dug into the ground deeply, its narrow corridors are cool.
Wines ripen in little barrels on constant temperature and favourable
humidity. Walls of the cellar are covered with noble cellar mould
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