WINE TERMS
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Hungary Hungary produces a wide variety of wines from an equally wide assortment of grapes—some familiar, others a specialty of this eastern European country. Some of the more well-known varieties are CABERNET SAUVIGNON, GEWÜRZTRAMINER, Médoc Noir (MERLOT), Szürkebarát (PINOT GRIS), PINOT NOIR, and SYLVANER. However, the most popular varieties in Hungary are the red KADARKA and the white Olasz Riesling (WELSCHRIESLING). Other white grapes include Ezerjo, FURMINT, HÁRSLEVELÜ, KÉKNYELÜ, and LEÁNYKA. The popular red Kékfrankos is the same as the BLAUFRÄNKISCH grown in Austria, although not related to GAMAY, as some believe. Hungary has two famous wines—TOKAY, a highly regarded DESSERT WINE, and EGRI BIKAVÉR, the red “bull’s blood” wine. Hungary’s growing regions include the Great Plain in the south central part of the country, which produces over half the total production (most of it very ordinary); the Lake Balaton area in the western part of the country, which includes the higher-quality-wine districts of Mount Badacsony (see BADACSONYI), Balaton, Balatonfüred-Csopak, Mór, and Somoló; Eger and Tokay, northeast of Budapest, where Egri Bikavér and Tokay are made; and Sopron in the northwestern corner. The labels of Hungarian wines include the name of the producing areas to which an i is added, making it a possessive form, as in Soproni Kékfrankos—a wine made in the Sopron area from the Kékfrankos variety—or Badacsonyi Szürkebarát—from the Mount Badacsony area and made with Szürkebarát grapes. Related Links: Badacsonyi, Balaton, Furmint, Kadarka
© Copyright Barron's Educational Services, Inc.
1995 based on THE WINE LOVER'S COMPANION, by Ron Herbst and Sharon Tyler Herbst. |
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