Wines of the region : Budapest
The Elegant Tokaj
One of 7 large Hungarian wine regions, Tokaj is famous for producing the Furmint variety of grapes. Furmint which means "wheat" in old French (because Furmint wine indeed takes a tint yellow
resembling wheat). Other vines such as Harszevelü or Muscat with small grains are also authorized, in small clusters. The region has soil with loess and volcanic debris. It enjoys a dry and sunny
autumn, excellent conditions for concentrating grape flavours. Fog rising from the Bodrog and Tisza rivers facilitate the development of noble rot. Tojak discovered this method of surmaturation in
the XVIIth century, when the onset of war delayed harvest. This delay led to the birth of Tokay. We could describe this region as the temple of "liquoreux wines" so rich and sweet in flavour!
Some of the sweetest wines Tokaj produces: Aszús and Eszencias. Tokay Asz ú (asz ú which means botrytisé grain, pronounce " assou ") is the height of sweetness. The grapes are delicately roasted and treaded resulting in this doughie consistency called "Asz ú". A measured quantity of Asz ú dough is then added to dried furmint for fermentation (traditionally 136 litre sized barrels). This quantity is measured in "puttonyos", the unit given to measure the sweetness of Tokaj wine. This region produces a basket of 25 litre Puttonyos. The quantity of puttonyo defines the label of Tokay wine i.e " Asz ú puttonyos 2 ", " Asz ú puttonyos 3 ", until puttonyos 6.The " aszù eszencia " for instance consists of 7 or 8 puttonyos. Hence the higher the quantity of puttonyos, the more expensive the wine becomes. After this phase, the mixture completes its process of fermentation and is kept in hanging barrels for 3 - 6 years, depending on the number of puttonyos added.
Aszùs are very rich wines, sherry like, with an exciting nose, powerful yet complex. We often note botrytis, dry apricot, crystallized citrus fruits, caramel, spices, dried mango, and raisins. The mouth has fusioned elegance and magnificence, balance and aromatic expression. It is often characterized by obvious acidity, a real signature of Tokays, which brings necessary oxidation to counterbalance the richness of the wine. The Finale of this long process is expressed in bitter orange often resulting in crystalline freshness.
Some of the sweetest wines Tokaj produces: Aszús and Eszencias. Tokay Asz ú (asz ú which means botrytisé grain, pronounce " assou ") is the height of sweetness. The grapes are delicately roasted and treaded resulting in this doughie consistency called "Asz ú". A measured quantity of Asz ú dough is then added to dried furmint for fermentation (traditionally 136 litre sized barrels). This quantity is measured in "puttonyos", the unit given to measure the sweetness of Tokaj wine. This region produces a basket of 25 litre Puttonyos. The quantity of puttonyo defines the label of Tokay wine i.e " Asz ú puttonyos 2 ", " Asz ú puttonyos 3 ", until puttonyos 6.The " aszù eszencia " for instance consists of 7 or 8 puttonyos. Hence the higher the quantity of puttonyos, the more expensive the wine becomes. After this phase, the mixture completes its process of fermentation and is kept in hanging barrels for 3 - 6 years, depending on the number of puttonyos added.
Aszùs are very rich wines, sherry like, with an exciting nose, powerful yet complex. We often note botrytis, dry apricot, crystallized citrus fruits, caramel, spices, dried mango, and raisins. The mouth has fusioned elegance and magnificence, balance and aromatic expression. It is often characterized by obvious acidity, a real signature of Tokays, which brings necessary oxidation to counterbalance the richness of the wine. The Finale of this long process is expressed in bitter orange often resulting in crystalline freshness.
Eger Wines
Eger is a region known especially for the production of Hungarys most famous red wine, the Egri Bikavér or the "Bull's Blood of Eger ". The name " Egri Bikavér " is well recognised and attracts
attention to the city of Eger and its surroundings. The wine was appointed to XVI, during Hungarian resistance against Ottoman invaders. Legend tells the story of local troops pushing back Turkish
armies thanks to local women serving Eger wine to the troops. The women added real bull blood to the Egri Bikavér so that the men could attack the enemies better.
Villány : South of Hungary
The transdanubia of the South, situated close to the Slovenian and Croatian borders, rests the vineyard of Villány. This region offers the best elements to produce excellent vintage wines. Wines of
Villány and equally Tokay, are the most beautiful of Hungarian wines. This very hilly historic region, is known for classy red wines produced from Kékfrankos and Kadarka grapes, cultivated on deep
clay like soil. This region increasingly produces wines elaborated with certain varieties of French vines (cabernet franc, cabernet sauvignon, merlot, pinot noir). From this region these ones are
the most interesting wines to keep. They sometimes are produced from concentrated yields with good tanin structure. Even though the vine composition is very close to that used in Bordeaux, the
comparison stops at the difference in style, terroir and microclimate. Only top quality vintages have the right qualitie for prolonged conservation.