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It is said that the Romans introduced vines to Hungary, or Pannonia, as it was then known. There are historical records indicating that wine making took place in Hungary during the Roman occupation. Of course in those days all production of wine was organic and the same quality is known today in Latin as vin bio.
Noble rot in Tokaj: Legend has it that, fearing an attack from the turks, the harvest was abandoned and not completed until some time later when the rot had affected the grapes. When the wine from the late harvested grapes was opened the following spring the high quality of the wines was recognized and the reasons behind its success was identified.
Hungarian vineyards had suffered many dramatic times, but like Phoenix, it rose from the ashes and today, this country is rising to meet the demand for affordable quality wines.
In Hungary the indigenous Kadarka and other common Central European varieties like Kekfrankos (Blaufränkisch) and Zweigelt are sharing their terroir with Cabernet Sauvignon, Pinot Noir and other international varieties.
This experimentation with new varieties, modern viticulture and updated production methods combined with the centuries old Hungarian wine traditions is bringing some excellent single and blended wines to the world table.
But Hungary has not abandoned the whites... Tokajs Furmint and Harslevelü, Zöld Veltlini (Grüner Veltliner), Riesling and Olaszrizling (Welschriesling) are still getting plenty of attention and Chardonnay, Sauvignon Blanc, Pinot Blanc and Pinot Gris are becoming more popular throughout the white wine regions...
We invite, this time, Hungarian wineries, to become a part of our team. We would like to share with you the successful experience of world wide presence. Contact us at info@globaliquors.com
Extract: www.chiff.com; www.bacchus-hungaricus.co.uk