The Hungarian Girl » Bull’s Blood

Hungarian wine facts

The Hungarian Girl — Tue, 20 Jul 2010 15:14:00 +0000

Hand-crafted Hungarian wine bottles.

Hungary may not be the most well-known wine producing nation. However, it has certainly contributed to many aspects of wine and winemaking.

Here are some facts about wine in Hungary.

• Only three European languages have words for wine: Latin, Greek, and Hungarian.

• Vines believed to be indigenous to the region were first cultivated in Roman Times.

• Hungary is one of the few countries in the world where it’s entire land can be used for vine growing.

• There are currently 22 wine regions in Hungary.

• More than 60 percent of total wine production is white, although red wines are growing more popular and their production is increasing.

• The most well known dry red wine of Hungary is Egri Bikaver, bull’s blood of Eger.

• The vineyards of Tokaj were the first in the world to be classified according to quality.

• Throughout the 17th and 18th century, Tokaji aszu was a cherished commodity enjoyed by the royals of Europe.

• In the Hungarian National Anthem, the poet Ferenc Kölcsey (1790-1838) wrote about the country’s most precious gifts. Included is the wine of Tokaji: “In the grape fields of Tokaj, You dripped sweet nectar.”

• Somló is the smallest wine region in Hungary.

• California’s wine industry was jumpstarted by Hungarian immigrant, Ágoston Haraszthy, who shipped 300 different vine cuttings in 1861.

• Hungarian viticulturalist Zsigmond Teleki became world-famous by finding disease resistant varieties during the philoxeria epidemic that swept through Europe in the late 1800’s and early 1900’s.

• Hungary’s 22 wine regions lie between the same parallels as France’s Champagne and Bordeaux.

• The word for wine in Hungarian is “bor.”

Hungary’s Wine Regions

The Hungarian Girl — Thu, 21 Jan 2010 21:41:45 +0000

Vineyard in the Zemplén Mountains near Tokaj. The region is known for producing the sweet Aszu wines.

Hungary has a long and distinguished history of winemaking. Grapes were first known to be cultivated in the area by Romans over 2000 years ago.

The country’s diverse climate of hot and humid summers, dry autumns, and rainy springs to cold winters makes it an ideal place for winemaking.

Its best-known wines are Tokaji Aszu, a sweet dessert wine and Bull’s Blood (Egri Bikavér), a full-bodied red wine. However, there are many other types of wines to be enjoyed and appreciated within this beautiful country as well as magnificent scenery and landscape. It can be easily stated that Hungary is truly a wine lover’s paradise!

There are currently 22 wine regions throughout the country. Here is a brief description of each region along with their grape varieties.

Aszar-Neszmely

Aszar-Neszmely lies northwest of Hungary near the Danube. The region is well known for its Hilltop Neszmély winery as well as for its plantings of Sauvignon Blanc, Chardonnay, Gewürztraminer, Pinot Gris, Királyleányka, and Olaszrizling.

Badacsony

Badacsony wine region located on the Northern shores of Lake Balaton.

Badacsony is located on the Northern shores of Lake Balaton and is approximately 1600 hectares. The leading grape variety is Szürkebarát, a descendant of Pinot gris, brought to Hungary from France in the Middle Ages. High-quality dry white wines can be found in this area.

Balatonfelvidek

This region produces acid-rich, full-bodied whites. Grape varieties include Italian Riesling, Szürkebarát (Pinot Gris), Szürkebarát, Rizlingszilváni, Chardonnay and Muscat Ottonel.

Balatonmelleke

Balatonmelleke is a small region located in the Zala Hills that is approximately 1623 hectares. The area was just recently designated as a wine region in 1998. Although, there hasn’t been any significant process in winemaking there is hope for potential in the future. Whites are mainly produced here.

Balatonfured-Csopak

Located on the northern shore of Lake Balaton, this region produces mostly full-bodied, mineral-rich whites. Balatonfured-Csopak is also known for its mineral water.

Bukkalja

Bukkalja is a sizeable district, in the foothills of the Bukk Mountains. It’s known for its beautiful landscape consisting of forests, mountains, and lakes. The most important wine of this region is the Olaszrizling, a full-bodied white wine. The area is also well known for the German-owned Gyongyos Estate.

Csongrad

Csongrad is Hungary’s warmest wine region located in the Southern Great Plain. This historical settlement produces excellent reds. Grapes varieties include Kadarka, Kékfrankos and Zweigelt.

Del-Balaton

Del-Balaton is one of Hungary’s newest wine regions. It produces both reds and whites. Grape varieties in this area include Merlot, Pinot Noir, Chardonnay, Muscat and Semillon.

Eger

This beautiful and historical town is located in Northern Hungary at the foot of the Bukk Mountains. It’s most famous for its Egri Bikavér also known as “Bull’s Blood”, an elegant red blend mainly based on Kékfrankos. According to legend, the drink was established after the Turks try to invade the town of Eger. It was rumouredthat soldiers drank bull’s blood mixed with wine to frighten off their enemy. Other grape varieties include Leányka, Olaszrizling, and Hárslevelü. Tibor Gál’s GIA , Grof Buttler and Ostoros are just a few of the leading wineries in the area.

Etyek-Buda

Located northwest of Budapest, this region produces whites. Sparkling wine is also made here.

Hajos-Baja

Furmint grapes, one of the most widely grown varieties in Hungary.

Hajos-Baja produces mostly whites. The area is most known for its historic cellar village, consisting of 1,200 unique wine cellars. It is the largest continuous cellar district in Europe stretching over 2 kilometers.

Kunság

Kunság is one the largest wine regions in Hungary, consisting of over 28, 000 hectares. Its wines are milder in taste due to the sandy soil. One particular winery that should be noted is Frittmann.

Mátra

Hungary’s second largest wine region located in the foothills of the Mátra range. Mainly white wines are produced here. Leading wineries are Szoke Mátyás, Borpalota, and former state farm cooperative Szoloskert.

Mecsekalja

This region is located within a mountain range between Villány and Szekszard. It’s most prominent grape is the unique Cirfandli and Juhfark.

Mór

The picturesque Valley of Mór runs between the Vértes and the Bakony mountains. It’s most popular variety is the Ezerjó, which produces a full-bodied spicy red wine. Other grape varieties include Leányka and Tramini.

Pannonhalma-Sokoroalja

The Pannonhalma-Sokoroalja wine region mainly produces white wines. The grape varieties grown here are Pinot Gris, Chardonnay, Rhine Riesling and Italian Riesling, Királyleányka and Traminer (Gewürztraminer). An ice wine variety is also produced from Riesling. There are some red wines in this area such as Kékfrankos.

Somló

Somló is the smallest designated wine region in Hungary. Located on a hill midway between Pannonhalma-Sokoroalja and Balatonfeldvidek, the region produces both red and white wines. Main varieties are Kékfrankos, Olaszrizling, Hárslevelü and Furmint. During the 18th century, the region was favored and respected by the Habsburg dynasty.

Sopron

Sopron is a significant wine producing region, one of the few in Hungary to make both red and white wines. It’s most significant grape is Kékfrankos. The area’s top winery is Weninger.

Szekszárd

Szekszárd produces some of the country’s top red wines. Unlike the robust wines of Eger or Villány, these reds are softer with a distinctive flavor. Among the grape varieties are Kékfrankos, Merlot, Cabernet Franc, Cabernet Sauvignon, Zweigelt and Kadarka.

Tokaj-Hegyalja

Tokaj-Hegyalja or Tokaj is Hungary’s most famous wine region. The region lies on the edge of the great Hungarian plain, dominated by the extinct Tokaj volcano and the Zemplen Hills. It was declared a World Heritage Site in 2002 on account for its viticulture traditions and landscape. Best known of Tokaj’s unique wines is the sweet aszu, made from late-ripened grapes affected by Botrytis cinerea, a mold that concentrates grape sugars and flavors into honeylike sweetness. However, the most prized is Eszencia, made the juice of aszú berries that is highly concentrated in sugar and aged in oak barrels for a minimum of 10 years before bottling. The region also has a variety of dry and semi-sweet wines. Grape varieties include Furmint, Hárslevelü, Zéta, Kabar, and Muscat. Well-known wineries are Royal Tokaji Wine Company, Disznóko, and Crown Estates.

Villány-Siklós

The most southerly of Hungary’s great wine regions, Villány-Siklós covers an area of about 2000 hectares. It’s divided by two towns – Villány and Siklós. Reds are produced in Villány while whites are made in Siklós. Top wineries in the region are Csányi, Bock, Táffin, Attila Gere, and Gere Tamás.

Bull’s blood: Hungary’s legendary red wine

The Hungarian Girl — Wed, 10 Jun 2009 11:50:19 +0000

Egervin Vineyard Co. Ltd, the famous Bull's Blood wine producer in Hungary.

Overview

Egri Bikavér is a type of red wine from Northern Hungary. It is produced in the wine region around the town of Eger. Besides Tokaji Aszú, Bull’s Blood is one of the most internationally recognized wines from Hungary.

The production of Bull’s Blood is regulated by the Hungarian Wine Making Act which has strict requirements for how the wine is to be harvested and produced. One requirement is the wine must contain three or more grape varietals such as Kékfrankos, Blauburger, Portugiser, Cabernet Franc, Cabernet Sauvignon, Merlot, Pinot Noir, Kadarka, Zweigelt.

A view from the Castle of Eger. The castle is most famous for repelling the Turkish attack in 1552.

In addition, grape processing, wine technology and bottling must be contained in cellars that are officially registered within the Eger Wine District. Skin fermentation and oak aging are also a fundamental requirement. The wine must also bear the state registered band around the neck, and cannot be sold without it. This was implemented to guard against imitations and is a guarantee the bottle of Bull’s Blood comes from Eger.

History

There are no specific documents regarding the origin of Bull’s Blood, however, there are many legends about the drink.

According to one legend, the drink was established after the Turks try to invade the town of Eger. During the siege, the townspeople of Eger opened their wine cellars and drank red wine to give them strength to fight. The wine spilled over their beards and onto their armor, coloring them blood red. As the townspeople continued their fight against the invading Turks, word spread quickly they were drinking the blood of bulls to make themselves strong and fierce. The Turks became fearful and withdrew. As a result, the siege was broken.

Taste Profile

Deep ruby color that is full-bodied, smooth, with a soft acidity and tartness. Bull’s Blood is best enjoyed with game, beef, or spicy food especially with Hungarian dishes like gulyás (goulash) or paprikás.

Further Information

For more information regarding Bull’s Blood and the Eger wine region, you can visit the following websites as listed below.

Egervin Vineyard Co. Ltd.

http://www.egervin.hu

Sipping “Bulls Blood” Wine in Valley of Beautiful Women – The Seattle Times
http://seattletimes.nwsource.com/html/travel/2003687554_webeuropucci02.html

Eger Online – The First Tourist Website for the Town of Eger, Hungary
http://www.egeronline.com