City of winemakers in Hungary. The best Hungarian wines

High-quality Hungarian wine is produced in twenty regions of this country, and its great taste is known throughout the world. Hungarian-made alcoholic drinks are rightfully recognized as one of the best on the planet due to their zest - a unique sweetness. The origin of wine is directly related to the hard work of people and the generosity of nature, so for quite a long time this drink has been very popular in many countries.

History

The famous Hungarian wine has been gaining the respect of people for a long time, because not a single new drink will attract the attention of a person who previously did not know about its existence.

The history of winemaking in Hungary begins with the Celts, who were the first people to bring grapes to this country. After that, the well-known emperor Probus from Rome supported the production of wine nectar and gave the order to plant all the Danubian slopes with vineyards. Based on historical documents, around the fifteenth century, white and red wines were produced throughout this territory, with the number of the former being much higher. And already closer to the nineteenth century, production and sales increased significantly.

But failures soon began - at the end of the same century, a terrible phylloxera epidemic spread throughout the world, which destroyed more than half of the country's vineyards. This was followed by difficult war times and the period of socialism. And the beginning of the 90s was marked by the modernization and revival of the wine industry, and consequently, the emergence of new vineyards. Since that time, winemaking in Hungary has become famous throughout the world for the excellent taste of the product, provided by a special climate and soil.

Features of Hungarian winemaking

During the grape harvest, the bunches are neatly placed in putton boxes - specially prepared containers, where it is quite possible to hold up to 25 kilograms of berries. When the berries dry out a little and lose moisture, they are sent under a light press and the essence is squeezed out in a small amount. Immediately after this, the resulting concentrate is placed in glass flasks.

After some time, the juice from the flasks is divided into two parts: the one that will be infused in the barrels, and the one that should not be aged. In the process of aging in wooden barrels, the nectar is oxidized, due to which it acquires a rich taste and aroma.

The non-aged drink is a modern category aimed at marketing among the young part of the population. But asu (part of the juice aged in barrels) is intended exclusively for true connoisseurs of such intoxicating pleasure. Drinks of this type are characterized by excessive sugar content. According to Hungarian law, this category can have a sugar level of 3 to 5 puttons.

Soils and climate

Hungarian wine is made from fruits harvested from local vineyards, whose area is about 90 thousand hectares. Chernozem soils are located on loess loams, alluvial soils are located along the Tisza and Danube valleys, and sod-calcareous soils predominate in mountainous and hilly areas. In addition, infertile saline soils are also found in the expanses of Hungary.

Soil types by region:

• Eger - rhyolite, tuff, limestone;
• Foothills of Tokay - loess, volcanic;
• Badacsony - basalt, volcanic;
• Sexard and Villagne - clay.

The country is located in a temperate continental climate, so the average annual air temperature is about 9-11 degrees Celsius. In summer it is always hot there, in July the temperature reaches 25 degrees Celsius. Winter here is not too long and relatively warm, the average temperature in January is up to 10 degrees below zero. As you know from the geography course, Hungary is characterized by long autumn and spring, which are considered the best seasons in these parts.

Terms

On original products shipped directly from Hungary, you can find terms that are incomprehensible to many people. Although in fact they are very simple and are remembered quite quickly. Among them:

1. Fehér is a Hungarian white wine.
2. Vőrős - red wine.
3. Száraz - Hungarian dry wines.
4. Félszaraz - semi-dry.
5. Féledes - semi-sweet.
6. Bikavér - assemblage drinks.
7. Pezsgő is a sparkling Hungarian dessert wine.
8. Furmint, Hárslevelü, Muscat - varietal drinks.

Popular manufacturer

"Chateau Derezla" is a worthy producer who creates the most famous Hungarian wine. Not so long ago, this production joined forces with the French brand Edonia, which owns luxurious plantations in France and Argentina. About fifteen years ago, the winery was reconstructed, and all the old equipment was replaced with modern ones, thanks to which the work went much faster and the quality improved markedly.

To date, the vineyards are located in Tokay - the most favorable terroir of the country. It has unique climatic and natural conditions, which contributes to improving the quality of products. The production operates 60 hectares of land completely planted with 35 year old grapes.

Before being sent for sale, the drink is aged for a long time in caves, the walls of which are completely covered with mold. This microclimate provides products with a unique taste and memorable aroma.

The best wines

The main factors (unique climate, excellent Hungarian grape varieties, and rich soils) combine to produce gourmet delicacies with a unique taste and aroma. It is these nuances that make Hungarian products different from European ones. The most popular Tokay wines, detailed below, can easily compete with global wine brands.

asu

One of the most common drinks in Hungary, France, America, Russia and a number of other countries is asu (or azu). Like all Tokay wines, it is made from grapes with botrytis mold, which appears on fruits grown on plantations along the Tisza and Bodrog rivers. Due to wet fogs, the berries are candied, which gives the finished alcoholic drink an unusual sweetness.

Asus themselves are of different types:

1. Classic - asu berries are introduced into dry wine.
2. Native - whole bunches are selected for sweet and dry drinks.
3. Essence - the taste of the finished wine is distinguished by notes of nectar.

Local standards set a minimum aging time for the drink in barrels - 2 years, and then another year in the bottle. In this case, the wine can be in the bottle for much longer than a year, but this period is already set by the manufacturer.

"Tokai Asu Essence"

This white Hungarian wine is the most expensive drink from the province of Tokaj. Its sugar content is about 60%, so it is perfect for lovers of sweets. Grape juice for its production is obtained by fermentation of semi-dried grapes, selected by hand. The time of fermentation and ripening after the spill reaches ten years. Only after this time can the drink be available for sale.

"Kekfrankos Soproni"

Red semi-sweet wine is characterized by a minimum content of histamines. Thanks to this factor, allergy sufferers can safely consume the drink without worrying about their own health. This wine is one of the most famous in Hungary. The grapes for it are harvested within a few days, and it is aged for about 8-10 years.

"Tokai Asu"

Sweet Hungarian wine "Tokay Asu" is obtained by thickening the dehydration of grape juice. Its sweetness is measured in already known puttones. The sweetest is six puttons. This means that one bottle contains about 150 kilograms of grapes.

"Wilan Rose"

Sweet wine is primarily different and attracts buyers with its appearance, as it has a bright pink color. The drink has a taste that combines fruit and vanilla. "Vilan Rose" goes on sale in several variations that differ in shade. That is, additional ingredients can give a certain color: honey, strawberries, plums, elderberries, and so on.

"Tokay native"

This option refers to natural wines and is sold dry with residual sugar. The grapes for its manufacture are harvested without separating the raisined fruits, while the collected clusters are subjected to a crushing procedure with destemming, but the pulp is insisted for at least 12-24 hours. Immediately after this, the pulp is passed through a press, and the wort is simply fermented.

The future gourmet drink is aged in incomplete barrels, the capacity of which does not exceed 220 liters. The exposure time is more than two years, while the temperature must be strictly observed.

The quality of wine directly depends on the number of raisin fruits, as well as on the degree of damage to the bunch by the fungus. Often there come times when the necessary berries are not available at all, or they are present on the bunch in a minimal amount. In such cases, dry native wines are made.

"Badachoni Surkebarat"

No less popular and respectable wine. Despite the fact that it is produced not in Tokay, but in the Badachoni region, its quality is no worse than the above drinks. Its name literally translates as "Gray Monk", but, fortunately, its taste cannot be called gray. It was this wine that the locals called the best sweet drink of "non-Tokay" Hungarian producers.

"Kadarka"

World-famous wine is created from grapes of the well-known Kadarka variety, after which it got its name. In Hungary, it does not enjoy special respect, although in Russia and France there are real connoisseurs of this type of drink.

The Kadarka grape variety is often used as the basis for various blends, which is why the locals of Hungary called it the "workhorse". Perhaps in the country where the drink is produced, people are used to more original tastes, but in many European countries it is highly valued.

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 19th century and the world wars in the 20th century, production resumed and today is once again flourishing.

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

1. 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.
2. 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.
3. 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.

1. 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 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.

   

2. 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.

   

3. Soproni Kekfrankos (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.

   

4. Balaton Boglari Muskotály (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%.

   

5. 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. The bouquet of Kadarka 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.

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Wine Tokaj is produced in the region of the same name in Hungary (partially entering the territory of Slovakia). The area is famous for sweet wines made from berries affected by gray rot - the so-called "noble mold". This drink is so famous that it is even mentioned in the national anthem of Hungary.

History reference. It is not known for certain when vineyards appeared on the volcanic soils of the Tokay region, but legend claims that the first Tokay wine was made in 1630. In fact, most likely it happened even earlier - in the 1570s. In 1730, all vineyards were sorted into three categories, depending on soil type, climatic conditions, and the amount of gray mold affecting the vines. Accordingly, the wines were labeled first, second or third class.

In 1920, after the collapse of the Austro-Hungarian Empire, a tiny part of the Tokaj wine region became the territory of Czechoslovakia (now Slovakia), while the main area remained in Hungary.

Hungarian wine is called Tokaji ("Tokay"), and it is a name controlled by origin. Wine produced in the Slovak part of the region can be called Tokajský / -á / -é (“Tokay”), but only if it fully meets all Hungarian quality requirements.

Production features

The Tokaj area is located at an altitude of 457 meters above sea level, not far from the Carpathian Mountains. The soil of volcanic origin is saturated with iron and lime. Due to the combination of geographical characteristics, a unique climate has been established here: frosty and windy winters, cool dry springs, hot summers and rainy autumns with a long "Indian summer".

Tokay wines can only be made from six grape varieties:

• Furmint (Furmint);
• Harshlevel (Hárslevelű);
• Yellow Muscat (Yellow Muscat or Sargamuskotaly);
• Zeta (Zeta, autochthonous variety);
• Köversölö (Kövérszőlő);
• Kabar.

The main variety is Furmint, which accounts for approximately 60%, another 30% for Harshlevel, and only 10% for all other varieties. A wide range of wines are made from these berries, ranging from dry whites to the sweetest wine in the world - Eszencia ("Essence").

For the production of most Tokay wines, berries are taken, called Asu (Aszú), this is sun-raisined, dried grapes, touched by gray rot fungus. The sun's rays penetrate deep into the pulp and evaporate most of the liquid, as a result, the grapes become raisined, and the concentration of sugar in the berries increases. All varieties are harvested as ripe as possible, and they wait until gray rot appears on the berries. On average, the region produces about 10 million liters of wine per year.

Types of Hungarian wine Tokaj

Dry wines

A relatively new phenomenon, as the Tokaj region is primarily known for sweet wines. They are made mainly from the Furmint variety, they are distinguished by mineral notes in the bouquet. Connoisseurs say that these brands can be compared with Burgundy and Moselle wines in terms of complexity of taste. Previously, they belonged to the category of ordinary wines, but now Tokai dry wines are usually called according to the grape variety: Tokai Furmint, Tokai Harshlevelu, etc.

Native (Szamorodni)

At first it was called főbor (“first wine”), but already in the 1820s it received its current name. It is made from berries heavily affected by the fungus Botrystis gray (the causative agent of gray rot). More often the wine turns out a little stronger than analogues (about 14%), belongs to the category of sweet.

Grapes are harvested late, at the end of autumn, and before that the vines are tied up so that the berries become raisined. The finished wine is added to the fermented pulp, and this “blend” is already sent to age in barrels.

Asu (Aszú)

When they say “Tokay” in Europe, most often they mean this particular wine. Despite the fact that the term Aszú is translated from Hungarian as "dry", it is a sweet drink with a bright yellow color. For its manufacture, berries are harvested only of one variety, but in several queues. The first harvest (the very end of summer - the beginning of autumn) goes to the base wine. November is the time for the second harvest. Dried berries are harvested by hand in special baskets "puttons", ground to a paste (the so-called "Asu dough"), poured with base wine and left for 1-2 days, stirring occasionally. The mixture is then poured into wooden barrels and left to mature for several years (up to 10).

The sweetness and concentration of the final product depend on the number of puttons included in one barrel, usually this figure varies from 3 to 6 (the more, the sweeter the drink). If there are more "baskets", such wine is already called "Asu-Essence". The alcohol content in Asu wines often exceeds 14%.

Essence

Often called nectar, it is considered one of the most exclusive wines, although formally it does not even belong to the category of wine, since the highest sugar content (500-700 g / l) does not allow the fortress to exceed 5-6 degrees. The essence is often added to Asu wines, but sometimes it is sent to the full fermentation process (takes about 4 years), bottled and released to the market as a separate drink. The wine is so sweet that it can be drunk only in small portions, but this type does not lose its aroma, taste and other organoleptic properties even after 200 years of storage.

The production method is low fermentation. Only the most ripe and raisined berries are suitable for "Essence". They are not crushed - the juice flows out under its own weight. There are few raw materials, but they are very concentrated, so the sugar content in the final product can even reach 900 g/l.

Forditas (Forditas)

Grape must (unrefined juice) is poured over the pulp (Asu dough), which has already been used once to make wine.

Mashlash (Maslas)

Must is poured over the yeast sediment from Asu, insisted for up to a month and a half.

ice wine

Appeared in 1999, obtained from frozen berries.

How to drink Tokaj wines

Sweet white wines, including Tokaj, are served in small pot-bellied glasses, as you can’t drink a lot of dessert alcohol. They can be chilled to 11-14°C or served at room temperature. Tokay wines are eaten with fruits, nuts, cheeses, desserts and fish. "Essence" is not accepted to eat.

Tokaj is one of the few wines that does not have to be drunk to the end. An open bottle can be corked, hidden in the refrigerator and taken out as needed. The increased sugar content will prevent the drink from spoiling and running out of steam for at least a couple of weeks, and in the case of Essence, for several months.

Hungarian wine has long been known throughout the world for its distinctive taste, high quality and good aging. Wines in Hungary are produced in more than 20 regions where the bulk of the country's population is employed in production. As the story goes, the wines of Hungary gained their popularity in the 16th century, the supply of this drink was established in many European countries.

1

The most famous of the regions in Hungary for the production of high quality wines is Tokaj. At the end of the 16th century, there was a street in the city of Tokay called Russkaya. Representatives of the Tokay commission from Russia lived on this street, whose job it was to control the wine supplied to Russia.

Hungarian wines are made from traditional grape varieties that grow mainly in this area. Thanks to the special climate of the country, the taste of grapes and the wine itself becomes specific, unique (Muscat, Chardonnay, Cabernet, etc.).

Famous Georgian wine

Hungary produces a variety of wines: red, white, sweet and semi-dry. The coast of Lake Balaton is famous for the production of fragrant white table wines from the Italian Riesling grape variety. Wines from this variety are light dry wines, which are used in the form of a "sprit". These wines are ready to drink after a year of aging. Expensive gourmet wines are also produced here, from varieties such as Furmint, Keknjelu, etc. Strong, rich wines with a honey tint are distinguished at first by a prickly taste and milky color, which is due to a long fermentation process. Within a few years, these wines will lose their touch of aggression and become soft, unusually fragrant, combined with traditional local dishes.

It also produces Balaton Bolgari Tramini wine with a strength of 9.5-10.5%, which goes well with seafood, meat and fish dishes. Dessert wine Balaton Bolgari Mushkotay has a wonderful muscat aroma and semi-sweet exquisite taste.

The world-famous Tokay Asu wine became famous thanks to its famous admirer and admirer - the Sun King Louis XV, who called the famous drink "the king of wines, the wine of kings." The recipe for its preparation from the 16th century remains unchanged: 3-6 fastened wooden baskets (“putton”) of berries are added to a 136-liter barrel of young wine, which, thanks to a special noble mold and prolonged exposure to heat on the vine, turn almost into raisins.

Asu has its own "asterisks" - "putton". 6 puttons mean noble fragrant and expensive wine. In addition to Tokay Asu wine, the region is worthy of wonderful light wines Furmint, Harsh-Level, Hungarian dessert wine Samorodnia, Yellow Muscat.

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2

The basalt mountain Badacsony is a former volcano, on the south side it is completely planted with vineyards. Grapes grow here, from which the legendary Badacsony Gray Monk wine is made. Its distinctive quality is due to the volcanic soil, the unique, almost subtropical climate of the wind-sheltered south side, and the double illumination thanks to the reflection of the sun's rays from the waters of Lake Balaton.

The local winemakers say that a truly good wine is born where the vine is reflected in the mirror of Lake Balaton. All this determines the elegant bouquet of the local wines Keknyelyu, Surkebarat. Wine Surkerbarat, or "Gray Monk", refers to high-quality white wine, has a golden color and rich taste.

3

The Eger wine region is famous for the red wine Egri bikaver (Eger "bull's blood", a harmonious blend of 4-6 varieties). According to legend, during the Turkish invasion, the defenders of the Eger fortress did not leave the walls for a minute, taking food and drink there. They drank thick red wine, and the Turks decided that it was the blood of bulls, thanks to which the soldiers remained invincible. The area of ​​Eger, where most of the local wine cellars are concentrated, is called the Valley of the Beautiful Woman.

With its thermal springs, rich culture, delicious cuisine and famous wine varieties, Eger attracts tourists from all over the world. Especially often tourists come to the traditional wine festival, which takes place in the middle of summer. Visitors are entertained here with national songs, dances and are treated to delicious local dishes, mostly meat, spicy, which are so suitable for fragrant Hungarian wines: Eger girl, Melora, etc.

red wine Egri Bikaver

Egri bikaver is made from grapes of such varieties as Medoc Noir, Kadarka, Cabernet, etc. Egri bikaver, or "bull's blood", is a red wine with a dark saturated color, has a wonderful, harmonious taste, with a slightly tart note and a rich spicy aroma . It goes well with all types of meat, has a strength of up to 14.5%.

For lovers of vegetarian cuisine, white wine Zverskaya Leanka will be an excellent find. This wine has a special floral aroma and rich taste. The golden-colored liquid will surprise both beginners and gourmets, leaving a light pleasant aftertaste. The strength of the wine is 12%, and it is served slightly chilled, but not below a temperature of 11ºС. The wine of Nagyredei Leanka also has a similar taste.

Hungarian wine has retained its popularity even now thanks to the classic expensive wines Sauvignon, Cabernet, Merlot, etc.

It decorates tables in rich houses, at international political conferences, during feasts. Every year the aging of the wine increases along with the taste and price. For example, for a bottle of Diznoko and Royal Tokay wine, you will need to pay about 7,000 hryvnias, and this is far from the limit. These wines gained popularity due to a special manufacturing process and no less unique storage conditions.

Wine Diznoko 1999 was made from special grape varieties with the addition of processed asu berries. For about 3 years, elite wine was stored in oak bark barrels, after which it was bottled, where it was stored for about 2 years before being sold. The wines are distinguished by the highest content of natural natural sugar and have a shelf life of more than 30 years.

The name of the region and the wine Diznoko is translated as "boar stone", which is due to the rock located in the region, which visually resembles a boar's head.

4

The famous city of Sopron belongs to the most ancient wine-growing region. As the story goes, the ancient tribes of the Celts began to grow grapes here, and they became the founders of this city, located near the lake. Here red wine and noble blue wine Kekfranks are made. Due to the specific climate of the region, dark blue grapes are grown here, and they are harvested when the berries are a little overripe and acquire a rich, unique taste.

Variety of Hungarian wines

In addition to red wine, this region produces delicious white wines:

• Leanka;
• Green Veltelini;
• Chardonnay.

5

Produced Hungarian wines are stored in special cellars, in which the temperature and humidity of the air necessary for storage are naturally maintained. The vaults themselves are at least 600 years old, and they were built underground, at great depths.

Wine cellar in Hungary

The long walls of the cellars are covered with a special mold, which maintains the microclimatic conditions of the vaults. Mold exists due to alcohol fumes, and it is thanks to mold that Hungarian wine has a unique taste and delicate aroma that cannot be found anywhere else.

Most often, the wines in these cellars are infused for at least 5 years, after which they go on sale.

Due to the variety, taste, positive feedback from consumers, Hungarian wines have taken a leading position in the sales market and for good reason.

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Winemaking is considered one of the main occupations of the people of Hungary, and the most famous Hungarian wine is Harslevelu and Furmint. In this country, there are twenty regions in which high-quality alcoholic products are produced.

In the article:

History of Hungarian winemaking

The Celts were the first to bring grapes to this country. Further, the process of making wine nectar was supported by the Roman emperor Probus. It was he who gave the order to plant the Danubian slopes with vineyards. Historical documents confirm the fact that in the distant fifteenth century more white wines than red wines were produced in this territory. By the beginning of the nineteenth century, the quantity of the drink produced, and hence the sales of this product, had increased significantly. However, at the end of the century, a phylloxera epidemic spread, destroying almost seventy percent of all vineyards.

This period was followed by difficult war times and the stage of socialism. And already the beginning of the 90s was marked by the beginning of modernization and the revival of the wine industry, as well as the emergence of new vineyards.

Since then, Hungarian wine products have been known throughout the world for their excellent taste, provided by the peculiarity of the climate and soil. Here are cultivated such varieties of wine berries, which are grown only in this territory. Traditional varieties are:

• Cabernet;
• Pinot;
• Chardonnay;
• Muscat;
• Riesling.

Features of grape harvesting and wine production in Hungary

In the process of grape harvesting, the bunches are placed in special containers that can hold up to 25 kilograms of wine berries, called putton boxes. Raisined berries are placed under a light press. Due to the fact that they are already dried and have lost some of their moisture, only a small amount of essence is squeezed out of them. The squeezed out concentrate is placed in special glass flasks.

Then the concentrated juice is divided into the one that will be infused in barrels, it is called Asu, and the one that is not subject to aging, its name is Late Harvest. In the process of aging in barrels, grape nectar is oxidized, which gives it a rich taste and aroma.

Late Harvest is considered a more modern category, designed for the younger part of the population. Asu are intended for true connoisseurs of this intoxicating potion. These drinks are high in sugar. By local law, this category may have the following sugar levels: 3, 4, 5 and 6 puttons. If the sugar concentration exceeds 60 grams per liter, then this is Aszu 3 Puttonyos, from 150 grams - this is Aszu 6 Puttonyos.

Popular wine producer in Hungary

Château Dereszla Tokaji Aszu 3 puttonyos

Chateau Derezla is one of the most important Hungarian producers. Relatively recently, the company merged with the French producer Edonia, who owns plantations not only in France, but also in Argentina. Ten years ago, the winery was completely renovated, the old equipment was replaced with a new, more modern one.

Today the company's vineyards are located in one of the most favorable terroirs of the country - Tokay, which has unique natural and climatic conditions. The company owns 60 hectares of land planted with grapes, the average age of which is 35 years.

The drink is aged in caves where the walls are covered with mold. Such a unique microclimate reigning in the cellars gives the production of Chateau Derezl a unique taste.

List of the best Hungarian wines

The combination of factors such as the unique climate, rich soils and Hungarian grape varieties allows the production of special drinks with their own unique smell and taste. All this makes Hungarian wine products so different from those of Western Europe.

Azu or Aszu (Aszu) is considered one of the most popular Hungarian wines, which may well compete with French Sauternes. To make it, they take grapes with mold Botrytis, botrytis cinerea. Such a mold leaves a whitish coating on the berries and it appears when wet fogs descend on the plantations along the Bodrog and Tisza rivers. Due to such weather conditions, the berries are candied. This is due to the presence of a sweet taste in.

What are Asu:

• "Asu" - in dry young wine Asu berries are added.
• "Native" (sweet and dry) - whole bunches are selected for making a drink.
• "Asu Essence" - the taste of the drink is enriched with nectar.
• "Essence" - the concentration of residual sugar is approximately 600 grams per liter. This species is pure raisin nectar and is not produced annually. In those years when it is produced, the volume of production is no more than twelve liters per year, and this is one ton of grapes. The intoxicating drink is aged for two decades in oak barrels, and then in the bottle after bottling.

According to local standards, the minimum period during which this species is aged in barrels is two years, and then another year in bottle. It is worth noting that wine can be kept in a bottle for longer than one year, this factor is at the discretion of the manufacturer.

Egeri Bikaver

Another local celebrity is Egeri Bikaver, Eger Ox Blood, which is made from varieties such as Cabernet, Kadarka, Medoc Noir, Oporto and Kekfrankom. The drink has a rich dark garnet color and a pleasant aroma. The taste can be described as velvety, harmonious and tart.

Tokaji Harslevelu

Tokaji Harslevelu

Furmint, Sárgamuskotal and Harslevelu are also very important varieties in Hungary, as they have an unforgettable taste, delicate aroma and good acidity. In short, they have all the qualities to create Hungarian wines in their best traditions.

Harslevelu and Furmint have become the basis for most of Tokay's famous wine production. In Tokai, Furmint accounts for almost seventy percent of the entire plantation area. Local winemakers say that this species most accurately reflects the characteristics and character of the Tokay terroir. Furmint grows on volcanic soil. Raisin berries are used to make excellent sweet wine nectars, as well as dry wine, for example, Furmint Dereszla Kft.

Wine Atlas Furmint Tokaji 2014

The Šargamushkotal (or Muscat) grape is also special for Hungary, and is used both in blends and for making wine.

Wine Dereszla Kft Furmint Late Harvest

Of these three types, Tokay's best wine products are made. By the way, an interesting fact is that Hungarian legislation allows only white grapes to be grown in this region. Here are erected such types:

• Harshlevel;
• Furmint;
• Kirajyleányka (Kirajleányka);
• Muscatel;
• Bakator;
• Cserszegi fűszeres (cherszegi fuseresh).

I would like to mention another species that has almost been forgotten in Hungary - this is Keknyelu. It gives the wines energy and richness of aroma.

Many other varieties are also used in the country:

• Feteasca Alba, Feteasca Alba or Leanyka - has a light, aromatic taste;
• Feteasca Regala, Feteasca Regala or Kiralyleanyka - gives freshness;
• Mezesfeher ("White honey") - sweet, has a rich taste and an enveloping aftertaste;
• Olasz Rizling, Welschriesling;
• Grape hybrids: Cserszegi Fuszeres, Irsai Oliver, Zenit and Zefir;
• Whites: Welshrizling (Riesling Italico - Italian Riesling), Feteasca Neagra (Feteasca Neagra), Leányka (Leanka).

Grape variety Feteasca Neagră

With regard to international varieties, here I would like to note the following:

• Sauvignon Blanc;
• Chardonnay;
• Tramini;
• Muscat;
• Merlot.

In Hungary, red wine is not very popular, but it is also made. For example, Kadarka, which is also called the "workhorse", it is used for blends. Red wine is made from Nagyburgundi or Kekfrankos. They grow best in the north of the country.

Wine "Kadarka p / sl.red.

Other red varieties include:

• Pinot Noir, Blauburgunder;
• Cabernet Sauvignon, Cabernet Sauvignon;
• Cabernet Franc, Cabernet Franc;
• Zweigelt (zweigelt);
• Feteasca Neagra, Feteasca Neagra.

In Hungary, tourist tours to the vineyards of the country are extremely common. Millions of people come here every year to try the local wine, which has made the country so famous all over the world. If you are lucky enough to visit this country, wine from Hungary will be the best gift brought to friends and family.