The flavours of the Hungarian wine regions

The pleasures of the table are not complete without the wines appropriate to the food. Not many other countries can boast with Hungary that they can offer the guest a variety of wines to match the variety of their distinctive recipes. The wines from the historical Hungarian wine regions provide a wonderful and attractive framework of flavours for characteristic Hungarian dishes.

The volcanic soil of the Tokaj-Hegyalja (Tokaj Hill) produces the world famous Tokay Aszu, which one of its most renowned advocates, the Sun King (Louis XIV, France) called the “wine of kings and the king of wines”. The world of flavours given by the overripe, wrinkled grapes is wonderfully supplemented by long, elegant and fruity acids. It harmonises perfectly with the famous Hungarian goose liver.

Excellent white wines, such as Egri Leanyka (Girl of Eger), are fermented in the cellars on the hillsides around town Eger, but the region is best known for its excellent red wines. Egri Bikaver (Bull’s Blood) and Kekfrankos (Bluefrankish) are excellent with both stews and fried meat dishes.

On the south and southeast slopes of Bükk Mountains, in the wine area called the Foothills of Bükk (Bükkalja), the cellars were already being used for making wine in the Middle Ages. The excellent white wines of the area are fiery, have a pleasant acid content and offer a rich range of aromas. The wine area of the neighbouring Mátraalja (the Foothills of Mátra) is also famous primarily for its white wines, Hárslevelű, (Linden Leaf), Olaszrizling (Italian Riesling) Szürkebarát (Grey Monk) and most recently, Chardonnay.

The Sopron wine area is one of the oldest wine regions in Hungary, and is best known for its excellent red wines. Perhaps the Kékfrankos (Bluefrankish) is the most widely known.

The conventional and dominant grapes in the Mor wine area are called Ezerjó (Thousand Good). The wines of this area are fiery, excitingly acidic and rich in scents and aromas. If you visit that area, perhaps it is worth putting the Tramini and the Mori Leányka (Girl of Mór) to the test as well as Ezerjó.

Red Wines have been excellent for many centuries in the Szekszárd wine area. The spicy scents and bouquet of Kadarka, made from the traditional grape of this region, are excellent for stews and paprika dishes.

In the wine region of Mecsekalja (the Mecsek Foothills) there are excellent white wines. Lots of sunshine, little rain and the Mediterranean type of vineyards create the outstanding Olaszrizling (Italian Riesling), Furmint (Fourmint) Chardonnay and the unique Pécs Cirfandli. To go with the white wines, rich in scents, extracts and flavours, there are excellent dishes like roast lamb, crispy sucking pig or an ewe’s cheese spread on rye bread with fresh spring onion.

Go To Page: 1 2

Articles in this Topic    Discussions in this Topic