Hungary, in Central Europe, has earned its reputation in the wine world with only a few styles of wine, but for centuries it has been a wine-producing nation of considerable diversity. In addition to the Sweet wines of Tokaj and the Bull's Blood of Eger, Hungary's wine range includes Dry whites from the shores of Lake Balaton, Somló and Neszmély, and finer reds from a variety of regions, including Villány, Sopron and Szekszard.
Hungarian wine culture dates back to Roman times and has survived many political, religious and economic challenges, including Islamic rule in the 16th century (when Alcohol was banned) and the Phylloxera epidemic in the late 19th century.
The modern Hungarian wine regions are spread throughout the country.
Sopron in the northwest is separated from Tokaj in the northeast by 370 kilometers (230 miles) and from Hajós-Baja in the South by about two-thirds of that distance. Between these two key areas lie the country's 22 official wine regions, each with its own mix of culture, history, Terroir and wine style. The vineyards of the southern plains, for example, are very different from the vineyards of the western lakeshores and the northeastern foothills.
The eastern Part of Hungary is surrounded by the Carpathian Mountains, which have a considerable impact on the local Climate, protecting the land from the cold winds that would otherwise blow in from all over Poland and western Ukraine.
The generally continental climate is also moderated by Lakes Balaton and Neusiedl, allowing for a longer and more temperate growing season.
The main grape varieties currently grown in Hungarian vineyards are a mixture of traditional regional varieties and international varieties of French origin that are better known and more easily marketed. Among the traditional Hungarian white wine varieties are Furmint and Hárslevelű (the white grapes used in Tokaj), Olaszrizling, Leányka and Kéknyelűkekfra. They have recently been joined by a series of new crosses such as Irsai Olivér, Cserszegi Fűszeres, Zefír and Zenit, a number of which were created locally by Hungarian ampelographers.
Furmint is a very old Hungarian grape variety. It arrived in France in the 1800s. The bunches of Furmint are of medium size. They are compact and cylindrical. The berries are also of medium size. They are either short elliptical or rounded. Their thick skin changes from greenish white to reddish once the fruit is mature. This grape variety is known throughout the world for being part of the composition of the Hungarian Tokaj vintage. Robust, rich in alcohol and acidity, it needs light soil and a warm, dry climate to be fertile. It must also be pruned short and its budding takes place 7 days after the Chasselas. As for its maturity, it is of the second late period. This grape variety fears grey rot and erinosis. When vinified dry, Furmint produces a very fragrant, fine and highly alcoholic white wine.
sweet wines from the region of Hungary go well with generally quite well with dishes of lamb, pork or mature and hard cheese such as recipes of mouse of lamb with honey and thyme, pizza cone or sunday night savoury pie (leftover).
On the nose in the region of Hungary often reveals types of flavors of raisin, honey or earth and sometimes also flavors of tree fruit, citrus fruit or dried fruit.
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