Hungarian wine is a beverage made from grapes grown in Hungary. It comes from various regions across the country, with the most famous being the Tokaj region. The usual strength of Hungarian wine ranges from 11% to 14% alcohol by volume.
History
Winemaking in Hungary began over two thousand years ago when Celts first cultivated grapes in the region. Romans later continued this tradition, followed by the Magyars who brought their language to the area. By the 15th century, winemaking had become widespread, primarily producing white wines. The industry faced challenges including phylloxera infestations in the late 19th century, which destroyed about 75% of vineyards. After periods of decline, Hungarian winemaking has been experiencing a revival in recent decades.
Types and styles
Hungary has several notable wine regions including Badacsony and Sopron. The most internationally recognized wine is Tokaji, produced in the Tokaj-Hegyalja region. Hungarian wines are classified into four categories: Különleges minőségű bor (highest quality), Minőségi bor (quality wines), Tájbor (local wines), and Asztali bor (table wines). White grape varieties commonly grown include Furmint, Hárslevelű, and Olaszrizling, while red varieties include Kékfrankos and Kadarka.
How it is made
Hungarian winemaking follows traditional methods with some modern innovations. The process varies by region and grape variety. In Tokaj, the famous sweet wines are made from grapes affected by noble rot (Botrytis cinerea). The grapes are often picked late in the season and fermented in oak barrels. The resulting wines can be aged for many years, developing complex flavors.
Adapted from the Russian Wikipedia article Виноделие в Венгрии, available under CC BY-SA 4.0.
Kinds of Hungarian wine
Other styles
- Badacsony wine region
- Sopron wine region