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Tokaj- Hegyalja Wine Region

Tokaji (Hungarian: of Tokaj) is the name of the wines from the region of Tokaj-Hegyalja in Hungary. The name Tokaji (which is of Protected Designation of Origin) is used for labeling wines from this wine district. This region is noted for its sweet wines made from grapes affected by noble rot, a style of wine which has a long history in this region. Tokaj is also mentioned in the national anthem of Hungary.

Since 2007, only authorized wine producers from the Hungarian wine region of Tokaj-Hegyalja are permitted to use the Tokaj brand name.

Only Six grape varieties are officially approved for Tokaji wine production:

Furmint
Hárslevelű
Yellow Muscat (Hungarian: Sárgamuskotály)
Zéta (previously called Oremus - a cross of Furmint and Bouvier grapes)
Kövérszőlő
Kabar (a cross of Hárslevelű and Bouvier grapes)

The Tokaji wines are aged in wooden barrels (their walls are covered with noble mold) in a huge cellar labyrinth. The Best quality wines are from Tokaj, Tarcal, Tolcsva, Mád and Tállya. Furmint accounts for 60% of the area and is by far the most important grape in the production of Aszú wines. Hárslevelű stands for further 30%. Nevertheless, an impressive range of different types and styles of wines are produced in the region, ranging from dry whites to the Eszencia, the world's sweetest wine.

The area where Tokaji wine is traditionally grown is a small plateau, 457 m (1500 ft) above sea level, near the Carpathian Mountains. The soil is of volcanic origin, with high concentrations of iron and lime. The location of the region has a unique climate, beneficial to this particular viniculture, due to the protection of the nearby mountains. Winters are bitterly cold and windy; spring tends to be cool and dry, and summers are noticeably hot. Usually, autumn brings rain early on, followed by an extended Indian summer, allowing a very long ripening period.

The Furmint grapes begin maturation with a thick skins, but as they ripen the skins become thinner, and transparent. This allows the sun to penetrate the grape and evaporate much of the liquid inside, producing a higher concentration of sugar. Other types of grapes mature to the point of bursting, however, unlike most other grapes, Furmint will grow a second skin which seals it from rot. This also has the effect of concentrating the grape's natural sugars. The grapes are left on the vine long enough to develop the "noble rot" (Botrytis cinerea) mold. Grapes then are harvested, sometimes as late as December (and in the case of true Eszencia, occasionally into January) .

Typical yearly production in the region runs to a relatively small amount of about 10,028,000 liters (2,650,000 gallons).

Products

Dry Wines: These wines, once referred to as common, ordinárium, are now named after their respective grape varieties: Tokaji Furmint, Tokaji Hárslevelü, Tokaji Sárgamuskotály and Tokaji Kövérszölö.
Szamorodni: This type of wine was initially known as főbor (prime wine), but from the 1820s Polish merchants popularized the name samorodny ("the way it was grown" or "made by itself'). What sets Szamorodni apart from ordinary wines is that it is made from bunches of grapes which contain a high proportion of botrytized grapes Szamorodni is typically higher in alcohol than ordinary wine. Szamorodni often contains up to 100-120 g of residual sugar and thus is termed édes (sweet). However, when the bunches contain less botrytized grapes, the residual sugar content is much lower, resulting in a száraz (dry) wine. Its alcohol content is typically 14%.
Aszú: This is the world-famous wine that is proudly cited in the Hungarian national anthem. It is the sweet, topaz-colored wine that was formerly known throughout the English-speaking world as Tokay. The original meaning of the Hungarian word aszú was "dried", but the term aszú came to be associated with the type of wine made with botrytized (i.e. "nobly" rotten) grapes. The process of making Aszú wine is as follows: 1. Aszú berries are individually picked, then collected in huge vats and trampled into the consistency of paste (known as aszú dough). 2. Must or wine is poured on the aszú dough and left for 24—48 hours, stirred occasionally. 3. The wine is racked off into wooden casks or vats where fermentation is completed and the aszú wine is to mature. The casks are stored in a cool environment, and are not tightly closed, so a slow fermentation process continues in the cask, usually for several years.
The concentration of aszú was traditionally defined by the number of puttony of dough added to a Gönc cask (136 liter barrel) of must. Nowadays the puttony number is based on the content of sugar and sugar-free extract in the mature wine. Aszú ranges from 3 puttonyos to 6 puttonyos, with a further category called Aszú-Eszencia representing wines above 6 puttonyos. Unlike most other wines, alcohol content of aszú typically runs higher than 14%. Annual production of aszú is less than one percent of the region's total output.
Eszencia: Also called nectar, this is often described as one of the most exclusive wines in the world, although technically it cannot even be called a wine because its enormous concentration of sugar means that its alcohol level never rises above 5-6 degrees. Eszencia is the juice of aszú berries which runs off naturally from the vats in which they are collected during harvesting. The sugar concentration of eszencia is typically between 500 g and 700 g per liter, although the year 2000 vintage produced eszencia exceeding 900 g per liter. Eszencia is traditionally added to aszú wines but may be allowed to ferment (a process that takes at least 4 years to complete) and then bottled pure. The resulting wine has a concentration and intensity of flavor that is unequalled, but is so sweet that it can only be drunk in small quantities. Storage of Eszencia is facilitated by the fact that, unlike virtually all other wines, it maintains its quality and drinkability for 200 years or more.
Fordítás: (meaning "turning over" in Hungarian), wine made by pouring must on the aszú dough which has already been used to make aszú wine.
Máslás: (derived from the word "copy" in Hungarian), wine made by pouring must on the lees of aszú.
Other sweet wines: In the past few years reductive sweet wines have begun to appear in Tokaj. These are ready for release in a year to 18 months after harvest. They typically contain 50-180 g/l of residual sugar and a ratio of botrytized berries comparable to Aszú wines. They are usually labelled as késői szüretelésü (late harvest) wines. Innovative producers have also marketed tokaji wine that does not fit the appellation laws of the above categories but is often of high quality and price, and in many ways comparable to aszú These wines are often labelled as tokaji cuvée. In 1999, Chateau Pajzos became the first winery to produce a Tokaji ice wine.

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Villány-Siklós Wine Region

The best red wines of Hungary are coming from this small wine district, situated in the southern part of Baranya County. Villány is located at the merging point of three landscapes; the foot of the Templom Mountain, which is the eastern range of the Villány Mountains, the banks of the Karasica streamlet, and the edge of the mediterranean zone. The climate of Villány is temperate and humid. Considerable deviations between the microclimates can be found between the hills and the planes, depending on their orientation. The south slopes are 2-4 warmer than the north ones. The temperature va riation on the surface of the soil can reach 20-22 C, whereas the soil temperature 8-10 C. The annual mean temperature on the south slopes exceeds 10.5 C. The length of the frost-free pe-riod is more than 200 days. The average maximum temperature was near to 35 C, observed over several years.

Soil characteristics

The soil's characteristics play a major role in the development of the wine's character, its flavor, bouquet, and its extract content. The Szársomlyó hill, with its characteristic bare, sugarloaf-shaped peak can be deceive the visitor to the wine-district. Despite of its form, the mountain consists mainly of limestone, but it was proven over the centuries that it is a suitable soil for the grapes. The soils of the wine district consist of marl, cretaceous limestone, covered by clay or some places by sand. The local grapes grow in extremely heavy, but water retaining soil.

The most famous vineyards

On the slopes of Villány Mountain, a great many of the grape-growing sites were given German names. Swabian immigrant winegrowers named the sites either after their form, external characteristics, or after the legends and or historical events that were related to the various places.

Jammertal means "Valley of tears". This famous production place was probably named after the battle of Szársomlyó in 1687. The legend has it that, after the victory of the Kaiser's troops, the wailing voices of wounded Turks could have been heard for weeks.

Csillagvölgy (Sterntal) means "Star valley". The name probably refers to the clean environment. This is the first production site along the route as one leaves Villány to the west.

Remete dűlő means "Recluse site". This is the grape growing place on the eastern part of Star Valley. There are many small plots of grape vines on steep slopes

Ördögárok (Teufelsgraben) means "Devils Trench." It possibly refers to a legend of Nagyharsány, according to which, the trench was ploughed by the devil itself.

Kopár dűlő means "Bare site," which is the westernmost site of the Villány region. It is completely protected from the north; it is an ideal growing site for its ideal climate. The spring budding occurs two weeks earlier than in any other ideally located wineries of the country.

History

As demonstrated by evidence of finds from the Bronze Age, Villány was inhabited as early as in the Prehistoric times. The origin of grape cultivation presumably dates back to the Celts and unquestionably to the Romans. The inscription on a Roman-era altar stone discovered in the hillside of Szársomlyó documents 50 hectares of vine stock plantings.

Upon the settlement of the Magyars in the Carpathian Basin, the clans of Kán, Kalán and Bor put down their roots in the area which is believed to have later become royal domain. Following the devastation by the Tartar hordes, winegrowing was centered around the forts and castles in Hungary (with Siklós and Szársomlyó being such strongholds in this area). In 1247, in his deed of foundation of the Szársomlyó Castle, King Béla IV made mention of the vineyards on the outskirts of Harsány. Under the Turks' rule, while Villány suffered total destruction, winegrowing itself came to no halt and villagers from its vicinity kept up some of the vineyards of Villány. At the time of the Mohács Disaster, the region was in the possession of Perényi Péter. The Turks relocated Slav; to be exact, Serb settlers into the destroyed Hungarian villages who introduced the Kadarka variety and the technique of making red wine by the fermentation on the skin. After the victorious battle of Nagyharsány in 1687, further

Serb settlers were moved into the area. Damaged vineyards were promptly restored, moreover expanded.

From the end of the 18th century on, the area, having suffered a decrease in inhabitants during the Turkish occupation, was constantly and systematically repopulated, primarily with Germans, which resulted in significant changes in the local winegrowing techniques, including the introduction of the "Portugieser" varietal. Strips of cellars were put up near the villages. Small wine-press houses were now combined with short, rarely divided, rather depthless cellars where the wagonloads of harvest were transported to in large barrels to be processed and fermented Villány's wines had earned a growing reputation and become a valuable export product. Local vineyards suffered greatly from the phylloxera.

Traditionally, the Kadarka, Kékoprtó and Kékfrankos (Blaufrankisch) varieties are common to the area. Following the phylloxera pest, French varietals such as Cabernet Franc, Cabernet Sauvignon and Merlot were also planted. Red wine grape varieties dominate Villány and its environs, whereas whites are characteristic of Siklós and the surrounding areas.

The region totals 1 ,601 hectares .

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Egri Wine Region

From the aspect of quality, the wines of the wine region cover the full circle of possibilities provided by legal regulations. Thus we can find in the wine region white and red wines of protected origin, quality wines, regional wines and table wines; the production of rosé and Siller wines is also gaining grounds.

This wine-region was the first to establish the regulation of the production of wines belonging to the "Protected Origin" category, bound by strict individual terms, with the approval of the Wine Community, which was announced by the Minister of Agriculture and Regional Development with Decree number 130/2003. (XII.31.). Thus Debrői Hárslevelű , Egri Bikavér and Egri Bikavér Superior , specified in the decree, can be produced and marketed only if the strict grape production and wine-making conditions are abided by.

Wines of protected origin

Debrői Hárslevelű - The basic materials necessary for the production of this wine can only be produced from gapes produced in the Debrő district, according to the specification of the regulation, to which wine made of white grapes can be added in 14% which also satisfies the quality requirements of the basic wine. The earliest the new wine can be marketed is the first day of February of the year following the harvest.

The colour of the wine is golden yellow; in its fragrance and flavour, the linden flower and linden honey features, characteristic of the type, dominate. The magic of this wine is hidden in its richness of aroma and harmony of ingredients.

We recommend that it be consumed with dishes made from young poultry and light desserts, at the right temperature (14 °C degrees)
Egri Bikavér - According to several surveys, Egri Bikavér is one of the best-known Hungarian red wines both domestically and abroad. By all means, of the wines produced under the same name, the most quantity is sold of this wine, between 75-85 thousand hectolitres every year.

The basic materials necessary for the production of the wine can be produced only from wines made from blue grapes produced in the Eger district of the wine region, as well as originating from the areas of the Verpelét Wine Community specified in the Rules and Regulations, meeting the specifications listed in the regulations, with the proportionate joining of three types of wine. The melded wine is to be mellowed in oak barrels, and can be marketed only after the first day of November of the year following the harvest.

It is a noble drink with a ruby red colour, spicy fragrance and aroma. Depending on its blending, a wide spectrum of fruits can be detected in the dry wine of round acids but still showing masculinity, with a mellow flavour complex and velvety harmony. We recommend that it be consumed at the right temperature (15-17°C degrees), with Hungarian-style and spicy game dishes.
Egri Bikavér Superior - The raw materials necessary for the production of this wine can be produced only in the Eger district of the wine region, within that only in blue grape plantations with grape cadastre over 300 points, by abiding by the minimum must level (18-20 M/M) and maximum production quantity (80 q/ha) described in the rules and regulations. The wine, which is to be produced through the proportionate blending of at least four kinds, is to be mellowed in oak barrels and is to be bottled after the first day of November of the year following the harvest, following preliminary classification. After mellowing in bottles for six months, and following yet another classification, the wine can be marketed.

The vitality of this wine can already be guessed from its colour. In its warm, spicy fragrance, the different fruits are mixed, with is completed by a harmony nice in flavours, fine structure and round tannins, with a long and playful subsiding.

We recommend also that this wine be consumed with Hungarian-style and spicy game dishes but it is in fact grilled dishes made of game that bring out the values hidden in this wine. We recommend that it be consumed chilled at 15-17°C degrees.

Quality Wines of the Region

Egri Leányka - White wine with a very pleasant fragrance reminding us of grape flowers, with a rich aroma, a bit mild but fiery but still very nice.

We recommend that it be consumed chilled at 10-12 °C degrees, with light starters, dishes made from white meat and fish dishes.
Egri Muskotály - Semisweet white wine carrying the fragrance and aroma of fresh muscat grapes.

We recommend that it be consumed at 10-12 C °C degrees, with poultry dishes made with fruits, and light desserts.
Egri Olaszrizling - White wine with a youthful aroma, marked acids and bitter aftertaste.

We recommend that it be consumed chilled to 10-12 °C degrees, by itself, as an aperitif, but also with dishes made from white meat.
Egri Chardonnay - White wine of youthful, fresh reductive and fruity fragrance and aroma reminding us of birthwort.

More recently, we can find its version fermented and mellowed in barrique, the fullness of which poses a new colour on the palette of wines.

We recommend that it be consumed well-chilled, with dishes made from poultry and white meat, as well as fish dishes.
Egri Kékfrankos - Red wine of bright red colour, with discrete fruit fragrance, in case of the more mellowed versions, with the fragrance and aroma harmony of tannins.

We recommend that it be consumed chilled at 14-16 °C degrees, with dishes made with red wine, and paprika chicken.
Egri Cabernet Franc - Full, spicy dry red wine with a deep ruby colour, also carrying the fineness of tannins, with a fruity aroma and fine, rich structure.

We recommend that it be consumed chilled at 15-17 °C degrees, with roasts, game dishes, stews and cheeses.
Egri Cabernet Sauvignon - Dry red wine of deep ruby colour, intensive fruit fragrances and type character (black currant and paprika), fine tannin composition, and long-lasting flavours and rich aroma.

In the case of wines mellowed in barrique barrels, their richness in aroma is completed by an aroma reminding us of coconut and chocolate.

We recommend that it be consumed chilled at 15-17 °C degrees, with beef roasts, game dishes and certain aromatic cheeses.
Egri Merlot - Wine with a deep, intensive ruby red colour. In its fragrance, it reminds us mostly of ripe and pruned red fruits, it is mostly the dizziness of raspberries and rum sour cherries that can be felt. Its dynamic flavours and extracted sweetness is balanced with the rich tannin character.

Its flavours and necessary softness are tempting, thus it is deservedly one of the favourite wines of women.

We recommend that it be consumed chilled at 16-18 °C degrees, with roasts, spicy dishes and dishes made with mushrooms, and stews.
Eger Rosé wines - Recently, the production of rosé wines, made with the quick processing of different types of blue grapes, has come to the forefront in this wine region as well. The product created thus is a fresh, fruity flavoured and fragranced, fashionable wine with an elegant colour. The wine made from one type or with the blending of several types is light, youthful, happy and flavourful. It might be the favourite of ladies.

We recommend that it be consumed chilled at 8-10 °C degrees, with salads, starters, white, poultry meat but as aperitif as well.
Eger Cuvée wines - The production of cuvée wines, made with the blending of several kinds of wines of different proportions, is also popular in the wine region. The blending makes it possible for the wine-maskers to utilise the favourable features of the basic wines in a particular wine. When tasting wines made thus, we can discover a world of fragrance, flavour and aroma in the wine that we can taste in single-type wines only in good years.

We recommend that it be consumed chilled at 15-17 °C degrees, with dishes made with wine, game dishes and Hungarian-style dishes.

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Hungarian Wine

Open a bottle of Hungarian Wine, experience the surprise of a lifetime...

Tokaj- Hegyalja Wine Region

Villány-Siklós Wine Region

Egri Wine Region