Hungary Historically, the wine culture of Hungary is third in seniority, in tradition and refinement, to those of France and Germany. Each wine region of Hungary has developed specific tastes to a very high standard. For this reason, Hungary has the most to lose as it gears up for foreign buyers and to meet a price rather than a standard. Wines are mostly white – or rather warmly gold and generally sweet, to be served with meals cooked with more spice and pepper and fat. Tokay is Hungary’s pride and joy and look for the word puttonyos on the label, with a number in front of it (from two to six, three being the rough equivalent of a German Auslese) to describe the sweetness.
| Primary Grapes: |
Furmint, Hárslevelü, Pinot Gris, Leányka, and Ezerjó |
| Secondary Grapes: |
Tramini, Sauvignon, Chardonnay, and Pinot Blanc |
| Production: |
125 million gallons |
Primary Wine
Region(s): |
Tokaj, Kiskunság, Szekszárd, Eger, Badacsony |
| Premium Labels: |
Gyöngyös, Eger, Soproni, Aszár-Neszmély, Etyek, and Aszú |
| Best Values: |
Not aware of any |
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