Hot springs, thermal spas, a rich gastronomic heritage, vineyards, flowering gardens and friendly residents - all this is about Hungary. A small country in eastern Europe is one of the world's largest wine suppliers. In terms of taste and individual characteristics, it competes with drinks from Italy and Spain. Hungarian wines, the names of which have been known to our compatriots since Soviet times, are in great demand and popularity. Moreover, in specialized regions even specialized tours are organized.
From the history of Hungarian winemakers
At the moment, wine (Cabernet, Tokaj, Sauvignon, Merlot, etc.) is an important sector of the economy of the whole country. The winemaking history in the region of the Pannonian Plain began a long time ago, more than two and a half thousand years ago. Initially, the Celts were engaged in the cultivation of grapes in this area, then the warlike Romans, who knew a lot about wine, and then the Magyars came to the territory of modern Hungary. They brought to these lands a unique culture and language that was not similar to any of the European ones. In the era of the Roman conquerors, according to written historical sources, the Danube slopes were planted with grapes as early as 276. Mostly white varieties were cultivated.
Hungarian wine is a global and recognized brand along with paprika. At the beginning of the XVII century. the vineyards' area 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 enlargement of farms. Now the industry is gaining momentum again, and about 5 million hectoliters of wine are produced annually.
Cultivated varieties and regions of winemaking
Now Hungary’s vineyards occupy an area of ​​100 to 127 hectares according to some sources, 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 some so that you can imagine 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 Celtic tribes began to cultivate grapes here. Here they built a city on the lake, which is now known as Sopron. The vast vineyards of the region are adjacent to the Austrian border. This fertile land gives the world the best red Hungarian wine. It is here, in a subalpine climate with rainy summers and warm autumns that contribute to the ripening of berries, fleshy blue grapes grow. They make the famous blue Franconian wine - Kekfrankos. It belongs to the class of regulated by origin. This is a semi-sweet red 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, Irshchai Oliver, Green Veltelini, Chardonnay, red Merlot, Zweigelt are cultivated.
Villany
The warmest and southernmost region, called the "Hungarian Bordeaux". In the very center of the wine region there is a small settlement of the same name, where in every house warm-hearted owners are ready to treat travelers with their own wine. And here they are simply magnificent, differ in harmony of fruit taste and tannins. Most Popular:
- "Villany Harschevelu" - an elegant white Hungarian wine with an amazing taste of linden flowers, velvety and soft sour notes, with a slightly bitter aftertaste.
- Sauska Cuvée - dry red wine 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 addition to classic French cuisine.
- Wine "Cabernet Birtokbor Cuvé" - dry red with a rich taste and astringent aroma. A great addition to game meat dishes.
- "Portuguese" - varietal red wines that ripen quickly enough. As you might guess, the name comes from a variety of grapes that came to the territory of Hungary from Portugal.
Eger
The city and the wine region of the same name in northern Hungary with a rich cultural and gastronomic heritage, also known for its many thermal springs. It is here that the well-known Hungarian wine variety “Bull Blood”, which is blended, is produced by everyone. There is no clear dominance of any particular taste. The modern product is somewhat different from what was produced 150-200 years ago. Now “Bull Blood” consists of a rich mixture of several varieties of local wines. These include the Portuguese, Kekfrankosh, Kadarka, Cabernet Sauvignon and Cabernet Franc, Merlot, and recently added Shiraz and Pinot Noir. Red Hungarian wine has a rich flavor and aromatic bouquet, and its name is registered officially 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 venison and beef dishes. In mid-July, the region hosts a festival of this wine, lasting three days.
In addition, the region is famous for such wines as "Eger Girl" (dry white with a delicate and mild taste), "Muscat Ottonel", "Melora".
Tokai wines
By right, one of the most famous wine regions of Hungary. The name "Tokai" is also a mountain range that captures the territory of Slovakia. Local drinks are perhaps the top wine list in Hungary. They have become a brand of the country, its hallmark. 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 dry under natural conditions under the blessed sun. From this Tokay wine acquires a specific aroma with honey notes 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 became the key to the prosperity of the area. Since ancient times, Tokai wine has been called royal. Among his connoisseurs included the kings of France, Peter I, Goethe and Voltaire. An interesting fact: in B. Stoker’s novel “Dracula”, the Englishman Jonathan is served to the Count’s guest with Tokai wine for dinner. However, he responds to him not too politely, calling it acidic. We will consider this a literary fiction, since 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 Tokai wine?
The best and most famous Hungarian dessert wine is obtained due to the combination of many conditions: climate and soil, grape varieties, methods of production and storage. The best plantations of Tokaya are located on the mountain slopes (100-400 m above sea level). The favorable climate of the region is characterized by unstable spring and hot summers, and dry autumn contributes to the formation of noble molds on clusters called Botrytis cinerea. Four grape varieties are grown on fertile volcanic soils mixed with sand and loess - Furmint, Yellow Muscat, Harschevel and Zeta. They ripen in late autumn when fogs appear, but it is still warm. This contributes to the appearance of mold, which causes the grapes to dry out naturally (withered fruits are called "assy"). 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 no less than 500-700 years old, with an ideal balance of temperature and air humidity inside. They go deep underground, and therefore they called the small town of Tokai 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. And she eats alcoholic fumes and gives the wine a specific and unique aroma.
The "liquid gold" of Hungary seems to be exactly the same only to an uninitiated person. In fact, there are many varieties that are divided into three groups.
Native wine "Tokaj"
Wine is made from unsorted grapes harvested as they are - dry and sweet. Harvest time begins in October-November, sometimes even after the onset of the first frost. Bunches of grapes initially block the access of moisture and allow to dry and sugar in natural conditions. Then they are crushed and subjected to fermentation. This juice is added to the wine that 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 dried fruits added to the finished wine. Asa is made from one grape variety, it just picks at different times. The first crop is harvested in late August or early September. It turns out, so to speak, “base wine”. The second stage of the collection is November. At this time, only candied and sun-dried brown-colored berries are manually picked. They are ground and then poured into wine. "Asu" is stored and stored in cellars for up to 10 years.
"Tokay essence"
This is more a drink than a full wine. It is made by the method of weak fermentation, but from the same grapes dried in natural conditions. In this case, juice is used, which appears from them under the pressure of its own weight, without using a press. The product yield is quite small, but the percentage of sugar in it is high. After a long stage of exposure, it acquires a thick and sugar texture, resembling a must.
We have given here a far from complete rating of the wines of the fertile and generous Hungarian land. All of them have earned worldwide recognition and are on a par with the best products in 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 grape varieties allow you to get a truly unique product.