Famed sweet winemaking region Tokaj may have put Hungarian wine on the map, and for good reason, but there is plenty more to discover from the country, as Zsirai Winery owner Petra Zsirai tells db Asia. Tokaj, globally recognised for its acclaimed Aszú wines and Furmint-based whites, is by far Hungary’s best-known wine region. Its unique climate, with misty autumn mornings and sunny afternoons, allows for the development of noble rot, and its unique microclimate and the special volcanic terroir are crucial for producing world-class sweet wines. But the country has much more to offer, from other local grape varieties to a range of dry to sweet styles. “It is amazing how diverse the climates and soils can be in a small country like Hungary,” says Petra Zsirai. “Each region brings its own climate and geography, shaping the diverse portfolio of Hungarian wines.” Major regions Hungary’s wine landscape is divided into six major regions, each with its own unique terroir and climate, which deeply influence the style and character of the wines produced. The Balaton wine region, surrounding Central Europe’s largest lake, produces wines influenced by the moderating effect of the water, yielding vibrant, often minerally whites. The Danube region — including the Kunság wine district, Hungary’s largest — focuses on mass production, primarily of white wines. Upper Hungary includes wine districts like Eger and Mátra, where cooler climates and volcanic soils contribute to the production of crisp, refreshing whites and the famous Egri Bikavér, or ‘Bull’s Blood’. The Northern
This Article was originally published on The Drink Business - Wine
