Wine regions of the world 13 Hungary.

Once all I knew about Hungarian wine was Bulls Blood a not overly complex, spicy, deep red wine that was relatively expensive as it came from the then eastern block when I was a young man. It was fun to drink and went well with all sorts of solid food like game, roasts, steaks, and other beef dishes.

But now about 20 years on from the fall of Communism you can say that there have been some exciting changes. Wine-makers are recovering the traditions of Hungarian wine that existed before collectivisation. Also experimenting and innovating with new blends, new grape varieties, and rediscovering lost varietals. Hungary is known for fiery white wines, and full reds and some good sweeter  white wines as well.

Hungary has cultivated vines like most places in Europe since the Romans, or the since the Ancient Greeks all depending on who you ask. In the Middle Ages Hungary  was recognised as an area of special wine-making interest, wine makers where  encouraged to settle there by Hungary’s rulers, and there have been many all influencing the wine of the region . The Magyar invasion of 896, Árpád rewarded his followers with vineyards in Tokaj. Over the following centuries, new grape varieties were brought in from Italy and France.  Suleiman the Magnificent invaded in the early 16th century and brought the red Kadarka grape to Eger. This was used to make the robust red wine. And it was during the Turkish occupation that the Tokaj region became known for dessert wines. After that the Ottoman Empire gave way to the Austrian Hungary Empire and you had a distinct Germanic influence and the introduction of more grape varieties. Unfortunately under Communism quality and diversity were not what was required but high yields and reliability.  But that was then and this is now and a lot of interesting wines are now coming from Hungary once more .

There are 22 main regions are Sopron, Nagy-Somló, Zala, Balatonfelvidék, Badacsony, Balatonfüred-Csopak,  Balatonboglár,  Pannonhalma, Mór,  Etyek-Buda,  Neszmély, Tolna, Szekszárd, Pécs, Villány,  Hajós-Baja, Kunság, Csongrád,  Mátra, Eger,  Bükk, and  Tokaj

The best known are Tokaj, Kunság, Csongrád,  Hajós-Baja, Eger ,Villány and Szeksárd

Tokaj is to North East in the foothills of the Carpathian Mountains.  Best known for its sweet Tokaji Aszu wines, and the Furmint, Harselevelu and Muscat grapes. But also making a number of dry white wines now.

Kunság, Csongrád, and Hajós-Baja  are three regions are all found in the large flat southern area between the Danube and the Tisza Rivers. This area accounts for about half of the wine produced in Hungary, but most of it is for quick drinking table wine.

Eger is in the north of Hungary is renowned for elegant reds, in particular its Bikavér blends. The more northerly latitude means they normally do not have the  body of reds from more southern regions but, it is said, that they have an elegance and complexity that has drawn comparisons with Burgundy.

Villány  is Hungary’s most southerly and hottest wine region, producing the country’s best and most full-bodied red wines

Szeksárd to the north east of Villány is a another fine area produceing some of the of best Hungarian reds.

So there we have it so much more than just Bulls blood a wine making region that is pushing the bounders and making good wine so give them a try.