Hand-crafted Hungarian wine bottles.

Hungary may not be the most well-known wine producing nation. However, it has certainly contributed to many apsects 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 Egr 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.”

Related posts:

1. Hungary and Slovakia Battle Over Tokaji Wine
2. Hungary’s Wine Regions
3. 2009 Tokaji Wine Festival In Hungary

VinAgora Wine Gala

If your a Hungarian wine connoisseur, you don’t want to miss this event!

The 3rd annual VinAgora Wine Gala will be happening on July 3rd, 2010 in Budapest at the Applied Arts Museum.

The all-day gala provides an opportunity for the public to taste the more than 500 wines entered into the VinAgora Wine Competition. After the medals and awards have been give out, visitors can compare their opinions with that of the experts.

All of the wines will be presented with the detailed results they received such as score, wine profile,  and bouquet list. Those of you who wish to learn even more can take part in 50-minute themed wine tastings as well, where experts of the field will guide visitors through a selection of wines which achieved outstanding results at the competition.

For more information about the gala, visit the Hungarian Viniculture Public Benefit Company website. Tickets can be purchased at Jegymester. 

Related posts:

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3. Hungarian Wine Facts

Tokaji wine became the subject of the world's first appellation control which was established several decades before Port wine, and over 120 years before the classification of Bordeaux.

For over fifty years, there has been a long-running dispute between Hungary and Slovakia over the wine term “Tokaj”.

The issue has heated up after the European Commission had recently given Slovakia the go-ahead for registering one of its wine regions, hitherto known as Tokajská Vonohradnícka Oblast under the name of Vinohradnícka Oblast Tokaj.

Tokaji in Hungarian, hailed as “the king of wines and the wine of kings” by King Louis XIV of France, has been produced for centuries in the north-east of Hungary, at the southern part of the Zemplén mountains. It was declared a World Heritage Site in 2002 on account for its viticulture traditions and landscape. The region is also the first in the world to produce wine from botrytized grapes.

The Tokaj region was redefined in 1908 and was split up in 1918, with the majority of vineyards going to Hungary and a small section of vineyards going to Czechoslovakia which is now Slovakia today. In 1959, as part of the Treaty of Trianon from World War I, four more villages were added to Czechoslovak, three of which had been mentioned in the original 1798 Tokaj delineation. The exact number of hectares within Slovakia is under dispute as well.

Slovakia had previously asked to officially register the term “Tokaj” in Slovak, but the request had been rejected by the European Commission. However, the current agreement would give Slovakia similar rights as Hungary for regulation and quality control over the wine. Many Hungarian producers are concerned the reputation of their vintage wines could be jeopardized. Although, Slovakians producers say their region is at a disadvantage due to the strict regulations imposed upon them. 

In the past, EU regulations on geographical indication ordered French and Italian producers to relinquish using the Tokaji brand name, including its spelling varieties. It was also later proven that those wines had no correlation to Hungarian Tokaji wine. The European Union also settled the issue with Australia and the United States and both countries agreed to phase out the use of the Tokaji brand name.

The situation with Slovakia where about 10 per cent of the Tokaji region resides reminds yet to be resolved for both countries with further proceedings set to take place later this month.

Related posts:

1. 2009 Tokaji Wine Festival In Hungary
2. Celebrating 20 years of The Royal Tokaji Wine Company
3. Tokaji – Hungary’s Golden Wine

Kékfrankos, a late-ripening variety known for producing wines that are spicy with rich tannins. It is the most widely planted red variety in Hungary.

Hungary has a broad range of both indigenous and international grape varietals.

The following is a brief list of the various grape varietals used in making Hungarian wine.

White

Cserszegi Füszeres: A hybrid of Irsai Olivér and Tramini, this white grape yields highly aromatic wines, with a bouquet that is often compared to wild flowers. It is particularly known in the Alföld, Etyek-Buda and North Balaton regions.

Ezerjó: Literally meaning “thousand blessings“, this white wine grape is grown primarily in the Mór region where it is used to make sweet dessert wines.

Furmint: Furmint is the most widely grown varietal in the country particularly within the Tokaj-Hegyalja region. It is believed the grape was first introduced by Walloon growers in the thirteenth century following the Tartar invasions. The vine’s name is taken from the word “froment,” for the wheat-gold color of the wine it produces. Furmint can be produced in a variety of styles ranging from dry to sweet wines afflicted by noble rot. It is also grown in Austria where it is known as “Mosler.”

Hárslevelü: Referring to “linden leaf“, Hárslevelü is native to the Carpathian Basin and is planted in several Hungarian wine regions, but most prominently in the tiny wine region of Somló, and especially in Tokaj-Hegyalja, where it is blended with Furmint to produce Tokaji Aszú and other dessert wines. It’s best known wines are mellow, gentle and honey-flavored.

Irsai Oliver: A cross between Pozsonyi and Pearl of Csaba. Irsai Oliver is known for its distinctive Muscat character and is generally drunk young.

Juhfark: Juhfark in Hungarian literally means “sheep’s tail.” The term refers to the elongated, cylindrical shape of the vine clusters. It is exclusively planted in Hungary, most prominently in the region of Somló where the volcanic soil enables wines to have a high mineral content.

Kabar: Also known under its research name as Tarcal 10, Kabar is an early-ripening cross of Hárslevelü and Bouvier and was recently authorised for production in the Tokaj-Hegyalja region.

Királyleányka: Királyleányka is a rare white grape that originated in Transylvania, as a cross between Kövérszolo and Leányka. It is mainly grown in the regions of Balatonboglár, Etyek, Neszmély and Pannonhalma-Sokoróalja which are well-balanced, full-bodied wines.

Leányka: This ancient white grape variety has been cultivated for centuries by Hungarian vinters. It yields a greenish-white wine that is aromatic, fiery, and fresh. Leányka grows mainly in the Eger region.

Olaszrizling: Olaszrizling is the Hungarian name for Italian Riesling or Welschriesling. It is the most widespread white grape of Hungary and can be found in almost every region in the country, with expectional wines in Szent György Hill and Csopak.

Zéta: Previously called Oremus, this grapeis a blend of Furmint and Bouvier. It is sometimes used in Aszu production.

Zöldveltelini: Zöldveltelini is the Hungarian name for Grüner Veltliner, a white grape variety that is common in Austria and grown in some parts of the Czech Republic. It has a reputation of being extremely versatile with food.

Red

Kadarka: Kadarka used to be an important constituent of the Hungarian red cuvée Bull’s Blood of Eger or Szekszárd, but has long been in decline in Hungarian plantations, to be replaced by Kékfrankos and Portugieser. It is also grown in Bulgaria under the name “Gamza.”

Kékfrankos: More commonly known as “Blaufränkisch”in Germany, this red grape produces wines that are spicy in character with rich tannins. Some of the best examples of Kékfrankos come from the southern regions of Villány-Siklos and Szekszárd.

Portugieser: Formerly known as Kékoportó, this grape has been renamed Portugieser in recent years. The grape is common in the regions of Villány-Siklos and Eger, and is one of the permitted varieties in the Egri Bikavér (Bull’s Blood) blend.

Turán: Turán is grown mainly in Eger. It yields wines that have high sugar levels which are velvety and rich in tannins. The grape is also grown in Western Canada under the name “Agria.”

Related posts:

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The Tokaj-Hegyalja region was declared a UNESCO world heritage site in 2002 on account for its viticultural traditions and landscape.

Introduction

There are few wines in the world that can compare to Tokaji. This luscious sweet wine has been Hungary’s crowning glory for hundreds of years. It is one of the oldest wines in the world even before Port and the classification of Bordeaux.

Throughout the 17th and 18th century, Tokaji was a cherished commodity enjoyed by the royals of Europe including Louis XIV of France, Peter the Great, Elizabeth of Russia, and Frederick the Great, as well as renowned composers and writers like Ludwig van Beethoven, Friedrich von Schiller, Bram Stoker, Joseph Haydn, and Johann Wolfgang von Goethe.

However, the production and quality of Tokaj plummeted for most of the 20th century.

Since the collapse of the communist regime in the early 1990′s which resulted in centuries of difficulties, despair and neglect for the once-great Hungarian wine region. Tokaji is starting to see a rebirth or what’s being dubbed as the “Tokaj Renaissance”.

The Tokaj-Hegyalja Region

The Tokaj-Hegyalja region is located in Northeastern Hungary and is approximately 200 km (125 miles) of Budapest, the nation’s capital.

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 UNESCO world heritage site in 2002 on account for its distinctive viticultural traditions and landscape. The Tokaj-Hegyalja region covers a total of 28 towns and villages.

The town of Tokaj, which gives the region its name, has been an important centre for trade since the 9th century, located at the Tisza and Bodrog rivers, near the Kopaszhegy mountain.

History of Tokaji Wine

Tokaj Town, known for its geographic and historical significance. The area was an important centre for trade during the 9th century along the Tisza and Bodrog rivers.

Vines believed to be indigenous to the region were first cultivated in Tokaj during the Roman times.

However, the region only became world famous in the mid 17th century with the Aszú wine. It became the first region to produce wine from botrytized grapes.

Furthermore, a royal decree in 1757 established a closed production district in Tokaj, the world’s first system of wine appellation. Vineyard classification began in 1730 and was completed by the national censuses of 1765 and 1772.

After World War II, Hungary became a Soviet-influenced state with a Communist central-planning system, Tokaji production continued with a limited number of producers, but the bottling and distribution were monopolized by a state-owned organization. This resulted in quality plummeting and the wine becoming inaccessible to most of the world.

Since the collapse of the communist regime in the early 1990’s, many wineries have regained their status with the help of foreign investment.

Climate

The Tokaj region is characterized by hot, dry summers followed by a long, warm, misty fall. This provides an ideal condition for producing botrytized grapes.

Types of Tokaji Wine

Although, the region is most noted for it’s Aszú wine. There are many other styles that produce flavorful and robust wines.

Dry and Semi-Sweet

Eszencia - the rarest form of Tokaji wine.

Tokaji Furmint: A clear, brass brass-colored quality wine made from a single grape variety. It is matured in both dry and semisweet styles.
Tokaji Harslevelü: A fiery, dry wine with a soft flavor and aroma. It spends two years maturing in oak casks before being bottled.
Tokaji Sárgamuskotály: Made from yellow muscat grapes. Softer than Furmint and Hárslevelü with a muscat flavour.
Tokaji Szamorodni: The name Szamorodni comes from the Polish samo rodni “the way it was grown”. It contains both botryised and non-botrytised grapes. The resulting wine will be either dry or sweet depending on the proportion of Aszú berries.

Late Harvest Cuvees

Tokaji Aszú: This is the wine which made the Tokaj world famous and is proudly cited in the Hungarian national anthem. The original meaning of the Hungarian word aszú was “dried”, but it came to be associated with a type of wine made with botrytised grapes.
Tokaji Aszú Eszencia: Sweeter than Aszú which is made with Eszencia syrup.
Tokaji Eszencia: The rarest form of Tokaji wine often only available on the wines estates, and then only by the glass. It is made from the free-run juice of the noble rotten grapes and matured in oak barrels for a minimum of 15 years.
Maslas and Fordítás: These wines are made from second and third pressings of Aszú berries. They are mainly sold as table wine within the region.

Sweetness Levels

The sweetness of a wine is defined by the level of sugar in the wine. In this case, Tokaji is graded by it’s puttonyos which denotes the number of puttony of aszu berries mixed with the base wine. The more puttonyos are added per gönc (barrel) of dry wine, the sweeter the final wine will be. Generally wines range from three to six puttonyos. Wine with six puttonyos is highly prized; wine with one or two puttonyos is rarely bottled.

3 puttonyos = 60 grams per litre
4 puttonyos = 90 grams per litre
5 puttonyos = 120 grams per litre
6 puttonyos = 150 grams per litre
Aszú Eszencia = over 180 grams per litre
Eszencia = over 240 grams per litre

Grape Varieties

There are six grape varieties that produce Tokaji wine. Furmint is the most important variety which accounts for (60%) of the area, followed by Hárslevelü (30%). Grapes that produce red wine are not allowed to grow in the region.

Aszú berries in late autumn.

Furmint: The most widely used grape variety comprising up to 60% of the region.
Hárslevelü: The second most important grape variety grown in Tokaj. Hárslevelü is often blended with Furmint to produce Tokaji Aszú.
Yellow Muscat or Sárga Muskotály: One of the oldest domesticated grape varieties in the world, it assists in producing fruity flavors and aroma’s.
Zéta: Previously called Oremus, this variety is a blend of furmint and bouvier and has recently been authorized to be planted in Tokaj. It is used in some Aszú production.
Kövérszolo: Characterized by its relatively large big berries, Kövérszolo is suitable for making aszú wines due to its susceptibility to botrytisation and its high sugar content.
Kabar: Also known under its research name as Tarcal 10, Kabar is an early-ripening cross of Hárslevelü and Bouvier and was authorised for production in the Tokaj-Hegyalja region in 2006.

Cellars

Tokaji wines are aged in oak barrels for several years in underground cellars. The cellars are covered with a characteristic mold called Cladosporium cellare, which develops off the alcohol evaporated during aging and keeps the humidity in the range of 85-90%, which is ideal for the aging of Tokaji wines. There are several wine cellars extending beneath the villages and towns of the region. It is believed these cellars were dug out of solid rock between the 15th and 19th centuries.

Further Information

For more information about Tokaji wine and the region, you can visit these websites as listed below.

Official Tokaj City and Tourism Website
http://www.tokaj.hu

Tokaj-Hegyaljai Borút Egyesulet
http://www.tokaji-borut.hu

Tokaji.com
http://www.tokaji.com

UNESCO World Heritage Centre – Tokaj Wine Region Historic Cultural Landscape
http://whc.unesco.org/en/list/1063

Related posts:

1. My Travel Photos – Tokaji Aszú
2. 2009 Tokaji Wine Festival In Hungary
3. Hungary and Slovakia Battle Over Tokaji Wine

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.

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Tokaj-Hegyalja district of Northeastern Hungary.

Overview

Tokaji Aszú is a sweet, topaz-colored wine from Hungary. 

The wine derives its name from the Tokaj-Hegyalja district of Northeastern Hungary. The region lies on the edge of the great Hungarian plain, dominated by the extinct Tokaj volcano and the Zemplen Hills.

Tokaji Aszú is made from late-ripened grapes affected by Botrytis cinerea, a mold that concentrates grape sugars and flavours into honeylike sweetness.

The Tokaj-Hegyalja district was declared a UNESCO world heritage site in 2002 on account for its viticultural traditions and landscape. It covers a total of 28 towns and villages.

Tokaji Aszú is also proudly cited in the Hungarian national anthem.

Tokaji Aszú from Crown Estates 1988.

History

Crowned as the “king of wines and wine of kings” by Louis XIV, Tokaji Aszú has a long and distinguished history.

It is believed the first aszú was made by Laczkó Máté Szepsi in 1630. It then quickly became a favourite among the royal households of Europe.

Tokaji wine became the subject of the world’s first appellation control, established several decades before Port wine, and over 120 years before the classification of Bordeaux. Vineyard classification began in 1730 with vineyards being classified into 3 categories depending on the soil, sun exposure and potential to develop noble rot, botritys cinerea, first class, second class and third class wines. A royal decree in 1757 established a closed production district in Tokaj. The classification system was completed by the national censuses of 1765 and 1772.

After World War II, Hungary became a Soviet-influenced state with a Communist central-planning system. Tokaji production continued with a limited number of producers, but the bottling and distribution were monopolized by a state-owned organization. As a result, the quality of the wine plummeted and most of the bottles became inaccessible to the world.

Since the collapse of the communist regime in the early 1990’s, Hungary’s vineyards have regained their status with foreign investment.

Tokaji Aszú is now recognized as a highly esteemed wine and has won numerous international awards over the years.

Grape Varieties

There are six grapes varieties that produce Tokaji wine.

• Furmint
• Hárslevelü
• Sárga Muskotály or Yellow Muscat
• Kövérszolo
• Kabar
• Zéta

Taste Profile

In Hungary, “Aszú” wines are traditionally drunk at the end of the evening or as an aperitif. However, they also make a fine accompaniment to white meat in sauce, game, blue cheeses, and desserts. It should be noted that a bottle, once opened, can be kept for several weeks in the refrigerator. The wine should ideally be served between 10 and 12°C.

Wine producers

Below are a few listings of wine producers for Tokaji Aszú.

Crown Estates of Hungary
http://www.crownestates-tokaji.com

Disznóko Vineyards and Winery Inc.
http://www.disznoko.hu

Patricius Tokaj
http://www.patricius.hu

Royal Tokaji Wine Company
http://www.royal-tokaji.com

Tokaj Hetzsolo
http://www.tokaj.com

Tokaj Kereskedoház
http://tkrt.hu/eng

Further information

For more information about  Tokaji Aszú and the wine region, you can visit these websites as listed below.

Official Website of the Tokaj Town in Hungary
http://www.tokaj.hu

Tokaj Renaissance Classified Vineyards of Tokaj
http://tokaji.directinfo.hu

Time Magazine 
“The Sweet Sensation of Hungary’s Tokaj” by Sudi Pigott
http://www.time.com/time/travel/article/0,31542,1884266,00.html

The New York Times
“Hungary Returns to a Sweet Past” by Eric Asimov
http://www.nytimes.com/2006/12/27/dining/27wine.html

Straight.com
“From Hungary, here’s Tokaji: how sweet it is” by Jurgen Gothe
http://www.straight.com/article-194029/hungary-heres-tokaji-how-sweet-it

Related posts:

1. My Travel Photos – Tokaji Aszú
2. Hungary and Slovakia Battle Over Tokaji Wine
3. Celebrating 20 years of The Royal Tokaji Wine Company