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Wine from Hungary

Discover the rich history and diverse wine regions of Hungary, known for its perfect viticulture conditions and variety of soil types. From the volcanic wines of Badacsony to the fiery wines of Tokaj-Hegyalja, explore the unique grape varieties and terroir that make Hungarian wines truly special. Learn about the winemaking process, from vineyard management to fermentation, and discover the different styles of Hungarian wine. Cheers to the wines of Hungary!

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Wine from Hungary

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  1. Wine from Hungary

  2. The land of Hungary : soils perfect for viticulture and wine makingvariety of soil types • Roman heritage:first vineyards in Szerémség, Baranya, Tolna, the Buda Hills and Lake Fertő.

  3. THE BADACSONY WINE REGION "THE FIERY WINES OF THE EXTINCT VOLCANO„ Main grape varieties: Olaszrizling, Szürkebarát, Kéknyelű

  4. THE HAJÓS-BAJA WINE REGION "THE FIERY WINES OF THE CELLAR ROWS„ Main grape varieties: Kékfrankos, Cabernet Franc, Cabernet Sauvignon, Kadarka

  5. THE KUNSAG WINE REGION "THE TREASURE OF THE GOLDEN SAND„ Main grape varieties: Olaszrizling, Ezerjó, lzsáki, Cserszegi Fűszeres, Kékfrankos

  6. BALATONFÜRED-CSOPAK WINE REGION "THE FIERY WINES OF THE RED SOILS" Main grape varieties: Olaszrizling, Rizlingszilváni, Tramini, Chardonnay, Cabernet Sauvignon, Merlot

  7. THE MÓR WINE REGION "THE SECRETS OF THE CAPUCHIN CELLARS" Main grape varieties: Ezerjó, Leányka, Tramini

  8. THE SOMLÓ WINE REGION "THE FIERY WINE OF WEDDINGNIGHTS: THE SOMLAI WINE" Main grape varieties: Hárslevelű, Furmint, Olaszrizling, Juhfark

  9. THE SOPRON WINE REGION "THE WINES OF THE PONCIHTER ALLEGIANCE" Main grape varieties: Kékfrankos, Zweigelt, Cabernet Franc, Zöldveltelini, Sauvignon Blanc

  10. THE SOUTH BALATON WINE REGION "THE WINES OF HOPE AND FAITH" Main grape varieties: Olaszrizling, Chardonnay, Királyleányka, Rajnai Rizling, Muscat Ottonel, Kékfrankos, Cabernet Sauvignon

  11. THE SZEKSZÁRD WINE REGION "THE RED WINES OF SCHUBERT AND LISZT"

  12. THE VILLANY-SIKLÓS WINE REGION "THE MEDITERRANEAN FIERY WINES OF THE DEVIL" Main grape varieties: Kékoportó, Cabernet Sauvignon, Cabernet Franc, Olaszrizling, Hárslevelű

  13. THE EGER WINE REGION "THE LAND OF THE BIKAVTR BULUS BLOOD - WINES" Main grape varieties: Kékfrankos, Kékoportó, Cabernet Sauvignon, Olaszrizling, Leányka

  14. THE TOKAJ-HEGYALJA WINE REGION "THE WINE OF KINGS, THE KING OF WINES" Main grape varieties: Furmint, Hárslevelű, Muscat Lunel, Oremus

  15. History of the Hungarian wine

  16. Historical wineyards: • The wines of Szekszárd, Somlóvásárhely, Pannonhalma, Mór, Eger, and Csopak :major source of incomeother areas:Gyöngyös, Debrő, Verpelét and Domoszló. • Sopron, Pozsony, Kőszeg and Buda

  17. the 16th century : Tokaj region started to be fashionable • the Wines of the Balaton hills : greatly valued, especially the Badacsony types. • the Great Plain • the 19th century : new production methods

  18. Climate most important aspects of wine grape growing: annual lifecycle of the vine, climate, terrain, vineyard management, pests and diseases, terroir, and planting grapes.

  19. Terrain • Planting Grapes

  20. Vineyard Management • Pests and Diseases

  21. Terroir • The Annual Life Cycle of the Vine

  22. Harvest • Deciding on a harvesting date for White Wine Production depends on the varietal and the style of wine.

  23. Some other white grapes are aged in barrels, but most rely on their fresh, fruity forward characteristics. • Barrel Aging

  24. Sulfur Dioxide Addition

  25. Fermentation During the fermentation the sugars are converted into alcohol and aromatic substances. When fermentation happens at a too high temperature the wine looses its aroma, freshness and character. With this last choice the process is more constant and similar aromas are produced. Each culture advances certain aromas and puts others to the background.

  26. Adding to Fermentation Containers The style of the wine will dictate which container will be used. Oak barrels impart soft tannins and vanilla flavors. Stainless steel tanks allow the winemaker to control the fermentation temperature and produce crisp white wines.

  27. Ingredients: • Alcohol • Yeast • Sugar • Acids • Tannin/tannic acid • Glycerine • Water

  28. Sulphur compounds in wine: • Hydrogen sulfide • Mercaptans (also known as thiols) • Ethyl mercaptan • Methyl mercaptan • Dimethyl sulfide • Carbon disulfide • Dimethyl disulfide • Diethyl disulfide • Benzenemethanethiol • Classification by the ammount of sugar: • - dry < 4 g/l. • - semi-dry 4-12 g/l. • - semi-sweet 12-45 g/l. • - sweet > 45 g/l.

  29. Clarification & Bottling After the wine is clarified to the winemaker’s specifications, it is time for bottling.

  30. „There is truth in wine, though it may take a little time…”

  31. Thank you for your attention!! Made by: • - Flóra Linczmayer • - Krisztina Nagy • - Enikő Varga • - Milán Adravecz • - Máté Fekete • - Gábor Varga

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