The Culture of Wine

When the Magyars settled in the Carpathian Basin a thousand years ago, they continued a well-established tradition of winemaking begun in by the Celts and Romans. Once the favourite of Roman senators and a host of kings and noblemen, Hungarian wine is enjoying a renaissance that began when the Communist regime collapsed in 1989. Winemakers now employ state-of-the-art production methods but are also committed to maintaining the traditions that once made Hungarian wine famous all over the world. Although production volumes will never compare with countries such as France and Italy, wines from many of Hungary’s 22 wine regions regularly land top prizes at international festivals.

The climate and soil in Hungary impart characteristics to local wines that cannot be reproduced anywhere else in the world. Bikavér (Bull’s Blood) and the sweet Aszú wines from the Tokaj may be the best known Hungarian wines, but they are really just the tip of the iceberg. And despite the country’s small size, the range is so great that two wines grown within a short walk of each other can have completely different characteristics.

Find out for yourself by visiting some of the many picturesque wine-producing towns, such as Villány, Szekszárd, Sopron and Eger. You can taste wines in atmospheric cellars dating back to the middle ages, and owners of small, family-owned vineyards and cellars are happy to let you sample their wines, often straight from the barrel. Alternatively, sample the best local wines with a delicious meal – restaurant staff will be happy to recommend the perfect wine to complement your meal.

http://www.wines.com/tokaj/home.html
http://www.wineandhealth.hu/