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Hungarian Wines

History

The Hungarian climate is favourable for the growing of vine. The extremes of our continental climate are softened by the Carpatheans assuring milder winters, hot summers and long indian summers in autumn. The yearly precipitation in the range of 5-600 mm is also ideal for vine. The growth season, relatively long due to the climate lends extremely rich taste to our wines.

After the conquest of Pannonia (Ist century A.D.) Romans quickly tried to make use of these excellent conditions and planted vine in present Transdanubia. After the settling of Hungarian Tribes and the adoption of Christianity wine-growing became the task of the monks in the monasteries and it is largely due to them that Hungary became the most important wine producer in Central Europe in the Middle Ages as well as in the Modern Age. Then in the twentieth century one crisis followed another. First Phylloxera (vine pest) devastated vineyards and after the first World War it was the economic background of wine-growing that collapsed.

History of Hungarian WinesFinally, the Soviet regime forced onto the country and the ensuing priority given to quantity over quality was the last blow to the reputation of Hungarian wines. Political changes in 1989-90 brought about significant restructuring in this field too, although the process was far from painless. Thougthful political and professional regulation is essential for further successful development. Outdated technology is still a problem in many regions going hand in hand with that of small-size estates and the reputation of our wines is still threatened by adulteration. Against all odds, In the late nineteen-eighties much was done by small private proprietors first and foremost in the Villány, Szekszárd, Eger and Tokaj regions to restore the grand old fame of Hungarian wine. Later professional and financial investors appeared from abroad as well as from Hungary first in Tokaj then in other wine growing regions as well. It was through their contribution that the latest technology had a chance to take root in the Hungarian soil. All these developments in the past 15 years give reason to hope for even better prospects.

The barely 100000-hectare area of Hungarian vineyards is commesutate with the Bordeaux region in magnitude. The northern regions excel primarily in the production of white wines while in the south-west, in Southern Transdanubia red wines give praise to their makers. Officially there are 22 wine growing districts registered in the country, but for practical reasons it seems reasonable to group these districts to larger regions as follows: Tokaj-Hegyalja, Eger and Mátra, Northern Transdanubia, Balaton, Southern Transdanubia and the Hungarian Plains.

Favourable geological conditions make it possible for growers to produce excellent drinks from Hungarian grapes of ranging from champagne through red to exquisite white wines offering an exhilerating selection from home-bred and international varieties of wine. Home-bred varieties include Furmint, Hárslevelű, Kéknyelű, Juhfark, Irsai Olivér, Cserszegi Fűszeres, Királyleányka and Leányka. Widespread international varieties grown in Hungary are Cabernet Sauvignon, Cabernet Franc, Merlot, Pinot Noir, Chardonnay, Sauvignon Blanc, Pinot Gris, Tramini and mention should be made of Central European varieties such as Kékfrankos, Zweigelt, Kékoportó, Kadarka and Olaszrizling. (From:hungary-wines.com)

Hungarian grape varieties

There are a few varieties that are believed to have originated in Hungary:
  • Furmint
  • Ezerjó
  • Hárslevelű
  • Kéknyelű
  • Juhfark
  • Irsai Olivér
  • Cserszegi Fűszeres
  • Királyleányka
  • Leányka


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