Hungarian Wine and Wine Regions

Hungarian Winemaker’s of the Year

1991	Ede, Tiffán
1992	Tibor, Báthori
1993	Ferenc, Vesztergombi
1994	Attila, Gere
1995	Vilmos, Thummerer
1996	Zoltán, Polgár
1997	József, Bock
1998	Tibor, Gál
1999	Ákos, Kamocsay
2000	Mihály, Figula
2001	István, Szepsy
2002	Ernő, Malya
2003	János, Árvay
2004	Ferenc, Takler
2005	Béla, Vincze
2006	Garamvári Vencel
2007	Frittmann Mihály

Description of regions visited during our Wine Tour:

Villany

The beautiful, rolling hills of Hungary's southernmost Villány wine-growing region produce Hungary’s prestigious red wines – some of which, granite-red, full-bodied, aromatic, and medium dry - are more than a match for the largest French labels. Like many of the country’s wine-growing regions, Villány has a history that goes back well over 1,000 years – in fact, references to local wine production have been found here amongst Roman artifacts. The production of red wine, however, was largely started by immigrants from Serbia in the 1700s, who brought with them the Kékfrankos grape variety and new methods of production. The region is also home of the famous full-bodied, ruby-red wine: Villanyi Kekoporto. Today’s winemakers use indigenous grapes, but have also introduced international red varietals like Merlot and Cabernet Sauvignon. The sub-Mediterranean microclimate and an annual average of over 2,000 hours of sunshine give the local wines a unique, earthy flavor.

Szekszard

Szekszard is surrounded by seven hills, and its archeological findings proved that the region was home to a flourishing wine industry as long as two thousand years ago. The Serbs, who had fled Dalmatia ahead of the invading Turks, brought the unique Kadarka grape with them. They transported the wine made from this grape along the waterways to remote parts of Europe. The ruby-red Szekszardi Kadarka has a spicy aroma and a pleasantly soft, velvety taste.

Eger

The Eger wine region, home to full-bodied red wines, is among the most renowned of Hungary. Cellars cut in rhyolitic tuff provide excellent conditions for the adequate aging and development of full-bodied velvety red wines in their barrels. The famous Eger's Bull's Blood (Egri Bikaver) can be tasted in these century-old cellars. The making of Bikavér has been officially controlled since 1997, which contributes to the growing prestige of the brand. As for white wine, Eger brings the experience of fresh, aromatic Leányka and that of the heavier, exciting Chardonnay, while red wines are primarily made from the Kékfrankos, Kadarka and Cabernet varieties. Three wine-makers from the Eger territory have recently been awarded with the honorary title “Wine-maker of the Year”.

Tokaj

The historical Tokaj-hegyalja wine region with its 5 446 hectar land represents a distinct viticultural tradition that has existed for over one-thousand years. The region offers a full and varied range of products, all made according to time-honored traditions.

“The Tokaj Wine Region Historic Cultural Landscape” is a world heritage site. The intricate pattern of vineyards, farms, villages and small towns, with their historic networks of deep wine cellars, illustrates every facet of the production of the famous Tokaj wines, the quality and management of which have been strictly regulated for nearly three centuries.

Tokaj wines are made from the white grape varieties Furmint, Muskotály (Yellow Muscat) and Hárslevelü (Linden Leaf). The vineyards are planted on the sunny south and southeast-facing slopes of alluvial and clay soil on volcanic bedrock. The finest estates are on the slopes overlooking the town of Tokaj with a special microclimate conducive to developing "noble rot" (Botrytis cinerea).

These rare conditions are what enable Tokaj to produce the world's best late-harvest dessert wines—all-naturally sweetened within the grape before it is picked from the vine. From the dry or sweet varietals to the exceedingly rare Tokaji Eszencia, the greatest care is lavished on vinification and ageing. The most famous wine undoubtedly is the Tokaj Aszú, made of grapes with concentrated sugar content ripened till late autumn. The Tokaj Aszu is also called the "King of Wines, Wine of Kings" and it was even used as a medicine in the Middle Ages.

Only white wines are made in Tokaj-Hegyalja. Over 90% of the grapes grown are Furmint or Harslevelu. Tokaji Harslevelu is a fiery, dry wine with a soft flavor and aroma. It spends two years maturing in oak casks before being bottled. Tokaji Szamorodni Dry is an amber-colored, fiery wine with body and high alcohol level.  Tokaji Szamorodni Sweet is a naturally sweet wine with an understated elegance thanks to its acidic qualities. Tokaji Furmint Dry is rich in acidity, clean, crisp, and balanced with a classy aroma. Tokaji Furmint Sweet is matured for minimum of two years. Tokaji Aszu Eszencia is Tokaji Aszu enriched with the juice squeezed from grapes with noble rot simply by the pressure of the berries in the wooden tub. The wine matures for a minimum of 15 years in wooden casks, to develop flavor, bouquet, and aromas. It never ferments completely on account of the high sugar content.