DOCSLIB.ORG

2015 Gallay Bistronauta White Bükk, Hungary

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
2015 Gallay Bistronauta White Bükk, Hungary 2015 Gallay Bistronauta White Bükk, Hungary József Borbély purchased the first vineyards in 1990 in NOTES & PAIRINGS Nyéklákháza. Soon the family realized the region’s potential A fresh and fruity blend of 60% Pinot blanc, 40% Zenit. Zenit and started focusing on cultivating grapes. Every year the is an Hungarian white grape variety created in 1951 by family estate grew little by little until 2012 when the first bottled Ferenc Király by crossing native Ezerjó and the Slovenian wine was commercially released. The winery is named after grape Bouvier. It produces wines full of flavors and acidity. Isabella Gallay who was the mother­in­law of József. The The grapes grow on soils rich in limestone and clay. After Gallay family owned multiple vineyards and operated a winery being hand­harvested, they're aged in 80% tank, 20% barrel. before the first world war but they lost everything after the war ended. Now the Borbély family is working on reestablishing ANALYTICS & PRONUNCIATION and rebuilding this family heritage. While József cultivates PRODUCER: Gallay grapes, his younger son Roland is the family winemaker. After APPELLATION: Bükk earning his degree in viticulture and oenology, Roland’s VINTAGE: 2015 professional experience started at Cuvasion Winery (Napa GRAPE COMPOSITION: 60% Pinot blanc, 40% Zenit Valley, California), Beringer (Napa Valley, California), Pajzos­ CLIMATE: Cool continental Megyer Winery (Tokaj, Hungary) and Kovács Nimrod Winery SOILS: Lime and clay (Eger, Hungary). Today he focuses exclusively on the family MACERATION & AGING: 80% tank, 20% barrel winery. ALCOHOL: 13.1% RESIDUAL SUGAR: 4 g/l VINEYARDS ACIDITY: 6.4 g/l Bükk appellation is located in North­Eastern Hungary, right between Eger and Tokaj wine regions. The entire growing area is 17 636 ha with 15 323 ha classified as first class, however only 1750 hectares were replanted after the phylloxera pandemic. The appellation gained status in 1970 although the first written memories of winemaking are dating back to the 14th century. Today this is an awakening wine region with only a handful of quality wine producers who are working on reviving the region. The family vineyards are located in Nyékládháza, Mályi and Miskolc. The southern facing Pittyén vineyard is located to the west of the village Nyékládháza where only white grape varietals are cultivated such as Zenit, Pinot Blanc and Cserszegi Fűszeres. Vineyards in Mályi and Miskolc are planted with Zweigelt variety exclusively. The soil is deep heavy clay with some marl and forest soil top layers. The climate is moderate continental, dry with an average annual rainfall of 500­550mm. The growing season is relatively warm and dry with hot summers and the most rain falls in July and September. WINE MAKING Grapes are hand harvested into small bins. For white wine production the grapes are carefully sorted and de stemmed than gently pressed. Free run juice collected and vinified separately. The must is cold settled before transferred into a combination of new and neutral Hungarian­American hybrid oak barrels and large vats for fermentation and aging. Malolactic fermentation always encouraged and the wines aged on fine lies for at least one year without racking. For red wine production the grapes are de stemmed and cold macerated in open tank fermenters. After fermentation the wine transferred into new oak barrels for aging. To order or get more information call or fax +1 (650) 941­4699. Blue Danube Wine Company PO Box 1011 | Los Altos, California 94023 | USA www.bluedanubewine.com.
Load more

Recommended publications
  • September 2000 Edition
    D O C U M E N T A T I O N AUSTRIAN WINE SEPTEMBER 2000 EDITION AVAILABLE FOR DOWNLOAD AT: WWW.AUSTRIAN.WINE.CO.AT DOCUMENTATION Austrian Wine, September 2000 Edition Foreword One of the most important responsibilities of the Austrian Wine Marketing Board is to clearly present current data concerning the wine industry. The present documentation contains not only all the currently available facts but also presents long-term developmental trends in special areas. In addition, we have compiled important background information in abbreviated form. At this point we would like to express our thanks to all the persons and authorities who have provided us with documents and personal information and thus have made an important contribution to the creation of this documentation. In particular, we have received energetic support from the men and women of the Federal Ministry for Agriculture, Forestry, Environment and Water Management, the Austrian Central Statistical Office, the Chamber of Agriculture and the Economic Research Institute. This documentation was prepared by Andrea Magrutsch / Marketing Assistant Michael Thurner / Event Marketing Thomas Klinger / PR and Promotion Brigitte Pokorny / Marketing Germany Bertold Salomon / Manager 2 DOCUMENTATION Austrian Wine, September 2000 Edition TABLE OF CONTENTS 1. Austria – The Wine Country 1.1 Austria’s Wine-growing Areas and Regions 1.2 Grape Varieties in Austria 1.2.1 Breakdown by Area in Percentages 1.2.2 Grape Varieties – A Brief Description 1.2.3 Development of the Area under Cultivation 1.3 The Grape Varieties and Their Origins 1.4 The 1999 Vintage 1.5 Short Characterisation of the 1998-1960 Vintages 1.6 Assessment of the 1999-1990 Vintages 2.
    [Show full text]
  • South African Journal of Enology and Viticulture
    SOUTH AFRICAN JOURNAL OF ENOLOGY AND VITICULTURE ISSN NR 0253-939X VOLUME FORTY ONE· NUMBER TWO 41(2) 2020 LATEST IMPACT FACTOR: 1.833 MANUSCRIPTS ARE PUBLISHED ONLINE BY SUNJournals (http://www.journals.ac.za/index.php/sajev) Electronic copies of manuscripts are freely available at: http://www.sasev.org and on the internet via most search engines EDITOR Prof Leon M.T. Dicks E-mail: [email protected] ASSISTANT-EDITORS Dr Pia Addison (South Africa), Dr Elleunorah Allsopp (South Africa), Dr Rolene Bauer (South Africa), Prof Florian Bauer (South Africa), Dr Astrid Buica (South Africa), Prof Simone Castellarin (Canada), Dr Michael Costello (USA), Prof Benoit Divol (South Africa), Prof Maret du Toit (South Africa), Dr Ana M Fortes (Portugal), Dr Francois Halleen (South Africa), Dr Carolyn Howell (South Africa), Dr Lucilla Iacumin (Italy), Dr Neil Jolly (South Africa), Dr Sandra Lamprecht (South Africa), Dr Marianne McKay (South Africa), Dr John Moore (South Africa), Dr Lizel Mostert (South Africa), Dr Carlos Poblete-Echeverria (South Africa), Prof Doris Rauhut (Germany), Dr Evodia Setati (South Africa), Prof Giuseppe Spano (Italy), Janene Strydom (South Africa), Hanlé Theron (South Africa), Dr Philip Young (South Africa) Subscription for subscribers in South Africa = R850.00 (as from January 2021) Subscription for subscribers from outside South Africa = R2 100.00 (as from January 2021) Payment: Remittances to the correct amount must accompany all orders. Customers outside South Africa should preferably remit by bank drafts. Bank drafts must be calculated in, or for conversion into, South African Currency, free of all charges, and be made payable to SAWWV.
    [Show full text]
  • The Wine Country Documentation Austrian Wine 2002
    1 Austria - The Wine Country Documentation Austrian Wine 2002 D O C U M E N T A T I O N AUSTRIAN WINE SEPTEMBER 2002 EDITION AVAILAB LE FOR DOWNLOAD AT: WWW.WINESFROMAUSTRIA.COM 1 Austria - The Wine Country Documentation Austrian Wine 2002 TABLE OF CONTENTS 1 Austria – The Wine Country 1.1 Austria’s Wine-growing Areas and Regions 1 1.2 Grape Varieties in Austria 6 1.2.1 Breakdown by Area in Percentages 6 1.2.2 Grape Varieties – A Brief Description 26 1.2.3 Development of the Area under Cultivation 29 1.3 The Grape Varieties and Their Origins 30 1.4 Wine-growers in Austria – A Current Overall View 36 1.5 The 2001 Vintage 38 1.6 Brief Characterisat ion of the 2000-1960 Vint ages 39 1.7 Assessment of the 2001-1991 Vintages 46 2 The Austrian Wine Industry 2.1 The Economic Importance of the Wine Industry in Austria 47 2.2 The Grape Harvests 1960–2001 48 2.3 Qualitätswein in Austria 50 2.4 Austria’s Wine Supply and Storage Capacity 52 2.5 Development of Grape and Wine-Prices 55 2.6 General regulations for wine production 56 2.7 EU wine trade regulations reform - a chance for Austria 59 2.8 The Austrian Wine Comittees 64 2.9 The Value of Origin 67 3 The Austrian Market 3.1 Domestic Wine and Sparkling Wine Consumpt ion 69 3.1.1 Domestic Wine Consumption 69 3.1.2 Domestic Consumption of Sparkling Wine 70 3.1.3 Domestic Consumption Per-capita Alcohol Consumption 70 3.2 Market Segments 72 3.3 The home consumption of wine in Austria 73 3.4 Austrian wine sales in the grocery retail trade 75 3.5 The image of Austrian wine in comparison to imported wine
    [Show full text]
  • Buus Maisprach Wintersingen
    Buus Maisprach Wintersingen Inhaltsverzeichnis das Wy-Erläbnis heisst Sie herzlich willkommen! Seite 3 Vorwort Vorwort In unseren drei bekannten Weinbaugemeinden Buus, Maisprach Seite 4 Eine kulinarische Wanderung und Wintersingen wird seit der Römerzeit nachweislich Weinbau betrieben. Auf dieses Erbe sind wir stolz und wir wollen dazu Sorge tragen. Seite 6 Buus Mit Freude und Engagement stellen wir Winzerinnen und Winzer für unsere Kundschaft ein grosses Sortiment an lokalen Weinspezia- Seite 12 Maisprach litäten her. Um uns einem breiten Publikum vorzustellen, haben wir die kulina- Seite 26 Wintersingen rische Weinwanderung «das Wy-Erläbnis» ins Leben gerufen. Der Erfolg der letzten fünf Jahre zeigt uns, dass wir auf dem richtigen Weg sind. Seite 30 Unsere Kellereien Ich lade Sie herzlich ein bei uns am «Wy-Erläbnis» (immer am letz- ten Samstag im August) unsere drei Gemeinden zu besuchen. Seite 32 Unsere Rebsorten Herzlich Urs Imhof, Präsident «das Wy-Erläbnis» Seite 36 Kontakt 2 Inhaltsverzeichnis Vorwort 3 das Wy-Erläbnis Eine kulinarische Wanderung Die Wanderung führt Sie durch die sonnenverwöhnten Rebberge im Oberbaselbiet, wo Ihnen an acht Ständen die einheimischen Weine und jeweils dazu passende kulinarische Spezialitäten offe- riert werden. Der Anlass fi ndet bei jeder Witterung statt. Im Startgeld enthal- ten sind das Essen, die dazu passenden Weine, Kaffee, Dessert und Schnaps und die kostenlose Fahrt mit den öffentlichen Ver- kehrsmitteln im Tarifverbund Nordwestschweiz. Vor ein paar Jahren unternahm eine Baselbieter Wandergruppe im Die kostenlose An- und Heimreise mit den öffentlichen Verkehrs- Vispertal eine Weinwanderung. Mit dabei der Maispracher Roland mitteln im Tarifverbund Nordwestschweiz ist im Startgeld bereits Sutter. Fasziniert vom Erlebten kehrte er zurück, um Urs Imhof aus inbegriffen.
    [Show full text]
  • Affinitàs Furmint
    12/18/2017 Boutique Wine Collection Affinitás Furmint Tokaj 2015 Affinitás & Evolúció Furmint Furmint Viticulture Soil Type : Volcanic; ryolit and andesit tuff. Other vineyards are regosol and Loess. It is a blend from various vineyards, the wine was assembled to make the best blend. Vine Age : 40 years old and older. Irrigation Type : No irrigation Slope : Harvest Date : Yield (Tons / Hectare): 35 hl/ha Vinification: This is a blend of 85% Furmint, 7% Hárslevelű, 5% Yellow Muscat and 3% Kabar. The name Furmint is taken from the French word "froment" for the wheat‐gold color of the wine it produces. Hárslevelű is the second most planted grape in the Tokaji region and is usually blended and will add spice and delicate notes of elderflower. Kabar is a cross between Hárslevelű and Bouvier, it is an indigenous grape from Tokaji and it has been authorized in the appellation since 2006. It is ideally suited to make dessert wines, it is a low yielding varietal and usually produces highly concentrated wines with great acidity. Sarga Muskotaly (Yellow Muscat) is one of three grapes used to make the famous Tokaji Aszú wine along with Furmint and Hárslevelű. Affinitás is fermented in stainless steel tanks. The Kabar and a portion of the Furmint were matured in Hungarian oak barrels to impair the richness and body to the wine. The rest of the Furmint, Yellow Muscat and Hárslevelű were kept in stainless steel tanks to preserve the fresh and crispy character. Tasting Notes: Color: Bright yellow with green hues. Nose: Intense and elegant nose with white flowers and spice, showing great minerality.
    [Show full text]
  • The Mediterranean Genetic Code - Grapevine and Olive
    THE MEDITERRANEAN GENETIC CODE - GRAPEVINE AND OLIVE Edited by Danijela Poljuha and Barbara Sladonja The Mediterranean Genetic Code - Grapevine and Olive http://dx.doi.org/10.5772/3442 Edited by Danijela Poljuha and Barbara Sladonja Contributors Stefano Meneghetti, Zohreh Rabiei, Sattar Tahmasebi Enferadi, José Eiras-Dias, Jorge Cunha, Pedro Fevereiro, Margarida Teixeira-Santos, João Brazão, Massimo Muganu, Marco Paolocci, Mirza Musayev, Zeynal Akparov, Lidija Tomić, Branka Javornik, Nataša Štajner, Rosa Adela Arroyo-Garcia, Eugenio Revilla, Denis Rusjan, Jernej Jakše, Rotondi Annalisa, Catherine Marie Breton, André Berville, Anthony Ananga, Vasil Georgiev, Joel W. Ochieng, Bobby Phills, Violetka Tsolova, Devaiah Kambiranda Published by InTech Janeza Trdine 9, 51000 Rijeka, Croatia Copyright © 2013 InTech All chapters are Open Access distributed under the Creative Commons Attribution 3.0 license, which allows users to download, copy and build upon published articles even for commercial purposes, as long as the author and publisher are properly credited, which ensures maximum dissemination and a wider impact of our publications. However, users who aim to disseminate and distribute copies of this book as a whole must not seek monetary compensation for such service (excluded InTech representatives and agreed collaborations). After this work has been published by InTech, authors have the right to republish it, in whole or part, in any publication of which they are the author, and to make other personal use of the work. Any republication, referencing or personal use of the work must explicitly identify the original source. Notice Statements and opinions expressed in the chapters are these of the individual contributors and not necessarily those of the editors or publisher.
    [Show full text]
  • CONFRÉRIE DE TOKAJ on the Golden Route 1 1 Content
    1 CONFRÉRIE DE TOKAJ On the Golden Route 1 1 Content Confrérie de Tokaj Past, present, future. Mission Events Tokaj Spring Great Tokaj Wine Auction The range of Tokaj Wine Dry wines, Late harvest and Szamorodni wines, Tokaji Aszú Wines, Tokaji Eszencia Terroir of Tokaj Geology, climate Grape varieties UNESCO World Heritage 1 1 Confrérie de Tokaj Past, present and future Past “Region Vinum Regum Rex Vinorum” Knights of Wine was founded in 1987 in the Rákóczi Cellar in Tokaj, the place where knights from Transylvania and beyond the River Tisza elected János Zápolya King of Hungary in 1526. Then in 1999 the Grand Assembly was reformed when it joined Tokaj Renais- sance. The Assembly then consisted of twenty members. The Order was rejuvenated in 2012 when the name Confrérie de Tokaj was adopted. 1 1 Present Initiation of the 100 founding members of the Confrérie de Tokaj on 22nd September 2012 in the Castle of Sárospatak. Since 1987 over 400 members have been initiated, thus proclaiming their support of Tokaj. 1 1 Mission Tokaji Aszú has long been a legendary wine: the “Wine of Kings and the King of Wines”. As Hugh Johnson said, iconic wines, such as Tokaj, Port and Champagne, need time to be explained and understood. This exposure is part of the mission of the Confrérie de Tokaj, an active community of people from a variety of professions who represent the Tokaj Wine Region in Hungary and abroad, promote the wines of this unique volcanic area and assist their journey to rightful recognition. Passionate about Tokaj The Confrérie de Tokaj welcomes people who wish to contribute to the development of the legendary Tokaj Wine Region.
    [Show full text]
  • Interview: Karl Erjavec Scroll Through the Coast
    ISSN 1854-0805 politicsenvironment 10 culturebusinesssports October 2006 Slovenian Wine Routes Interview: Karl Erjavec Scroll through the Coast 1 sinfo october 06 COVERSTORY Wine Routes Windows to the Slovenian Soul Drago Medved, photo: Robert Zajc There are twenty wine routes in Slovenia - some fully fledged, internationally as cuvée. All three wine routes also boast while others are still trying to find the key to success. The characteristic culinary delights: the ubiquitous Prekmurje names of most of them reveal which wine-growing district ham, the indispensable bograč goulash, dishes made with they are situated in, or designate the wine-growing regions buckwheat and millet porridge, dödöli (white potato žganci) where the numerous tastes of fine Slovenian wines can be and, of course, the Prekmurje koline with a wide variety of discovered. The common features of all wine routes are sausages (black and white pudding) and bujta repa (pork genuine wines along with local culinary specialties and their stew with sour turnip). As for the sweet dishes, the Prekmurje cultural and historical backgrounds. The wine routes are true gibanica reigns supreme. pilgrimage destinations of this picturesque land. Whoever wanders into the heart of these three wine routes The Dreamy East and Its Aromatic White Wines will also observe the rich cultural heritage: from the Holy Let us embark on a journey, starting in the extreme east Trinity Church overlooking Lendava, with the mummy of of Slovenia, and moving westward from the Lendava Wine Mihael Hadik, to architect Plečnik’s church at Bogojina; Route, which has a lot in common with two nearby routes, from the Romanesque/Gothic church at Martjanci and the the Prekmurje and Goričko Wine Routes; all of them are Romanesque rotunda at Sela on Goričko hills, to the mighty in the Prekmurje wine producing district.
    [Show full text]
  • COCKTAILS Honey Buck 20 Lairds Applejack, Ginger
    COCKTAILS Honey Buck 20 Lairds Applejack, Ginger, Mango Honey Billionaire Cocktail 19 Baker’s 107˚ Bourbon, Absinthe, Homemade Grenadine and Lemon Mi Tierra 18 El Tesoro Blanco Tequila, Vida Mezcal, Green Chartreuse, Lime Mata Hari 19 Pierre Ferrand 1840 Cognac, Chai Infused Sweet Vermouth, Lemon, Rose Side Glance 19 Wild Turkey 101 Bourbon, St. George Bruto Americano, Lemon, Pink Peppercorn The Villain 18 Trois Rivieres Rhum Agricole, Hibiscus, Lemon, Ginger Beer Blanche 21 Castarede Blanche Armagnac, Lime, Lemon, Egg White BEERS Kronenbourg 1664 9 Troegs, “Sunshine” Pilsner 10 Greenport Harbor IPA 11 Ommegang Witte 11 Left Hand Milk Stout 12 Doc’s Apple Cider 9 SAKES 3oz Hakkaisan Awa, Spakling Sake Junmai 22 Tatenokawa Phoenix, Junmai Daiginjo 16 Dassai 23, Junmai Daiginjo 18 Tengumai Yamahai, Yamahai Junmai 15 Nanbu Bijin, All Koji Plum Sake 12 NON ALCOHOLIC COCKTAILS 8 Framboise Strawberry Shrub, Lemon Juice, Vanilla Demarara Mangue d’été Turmeric, Mango, Juniper Berries Le Pamplemousse Green Tea, Lemon, Grapefruit WINES BY THE GLASS Sparkling Szigeti, Sekt Brut, Burgenland Klassik, Austria NV 19 Taittinger “Cuvée Prestige” , Champagne Brut, Reims, France NV 28 Gaston Chiquet Champagne Brut Rosé 32 Krug, Grand Cuvée, 166 Ème Èdition, Reims, France NV 68 White Albariño, Benito Santo, “Igrexario de Saiar”, Rias Baixas, Spain 2018 15 Sauvignon Blanc, Domaine Bernard Fleuriet et Fils Sancerre Loire, France 2018 20 G r u n e r V e l t l i n e r , W e i n b e r g h o f F r i t s c h W a g r a m , N i e d e r o s t e r r e i c h , A u s t r i a 2 0 1 8 1 8 Chardonnay, D.
    [Show full text]
  • Table of Contents Documentation Austrian Wine 2004
    Table of contents Documentation Austrian Wine 2004 TABLE OF CONTENTS 1 Austria – The Wine Country 1.1 Austria’s wine-growing areas and regions 1 1.2 Grape varieties in Austria 6 1.2.1 Breakdown by area in percentages 6 1.2.2 Grape Varieties – a brief description 26 1.2.3 Development of the Area under Cultivation until 1999 29 1.3 The Grape Varieties and Their Origins 30 1.4 Wine-growers in Austria – A Current Overall View 36 1.5 The 2004 Vintage 38 1.6 The 2003 Vintage 39 1.7 Brief Characterisation of the 2002-1960 Vintages 40 1.8 Assessment of the 2002-1991 Vintages 49 2 The Austrian Wine Industry 2.1 The Economic Importance of the Wine Industry in Austria 50 2.2 The Grape Harvests 1960–2003 53 2.3 Qualitätswein (Quality wine) in Austria 2003 55 2.4 Austria’s Wine Supply 2003 58 2.5 Development of Grape and Wine Prices 61 2.6 General regulations for wine production 62 2.7 EU Conversion Measures and Adjustment of Vineyards 65 2.8 The Austrian Wine Comittees 65 2.9 The Value of Origin 69 2.10 DAC: The logical key to Austrian wine 70 2.11 DAC: Questions and Answers – a Guide 72 3 The Austrian Market 3.1 Domestic Wine and Sparkling Wine Consumption 73 3.1.1 Domestic Wine Consumption 73 3.1.2 Domestic Consumption of Sparkling Wine 74 3.1.3 Per-capita Alcohol Consumption 74 3.2 Market Segments 76 3.3 The home consumption of wine in Austria 77 3.4 Austrian wine sales in the grocery retail trade 79 3.5 The image of Austrian wine in comparison to imported wine 84 Table of contents Documentation Austrian Wine 2004 4 Austria`s Foreign Trade in Wine
    [Show full text]
  • European Commission
    C 195/6 EN Offi cial Jour nal of the European Union 10.6.2020 OTHER ACTS EUROPEAN COMMISSION Publication of a communication of approval of a standard amendment to the product specification for a name in the wine sector referred to in Article 17(2) and (3) of Commission Delegated Regulation (EU) 2019/33 (2020/C 195/05) This communication is published in accordance with Article 17(5) of Commission Delegated Regulation (EU) 2019/33 (1). COMMUNICATING THE APPROVAL OF A STANDARD AMENDMENT ‘Eger/Egri’ Reference number PDO-HU-A1328-AM04 Date of communication: 16.2.2020 DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT 1. Modification of the maximum total acidity from 6,0 g/l to 7,0 g/l for Classicus Bikavér, Classicus Siller, Classicus Red, Superior Bikavér, Superior Red, Grand Superior Bikavér and Grand Superior Red wines a) Product specification headings affected: — II. Description of the wines b) Single document section affected: — Description of the wine(s) c) justification: Due to the cool climate effects (mountain breeze-valley breeze) and the rich minerality and diversity of the soils in the demarcated area, wines made from blue grapes have a more complex acid structure and may, after ageing, have a very high acidity in addition to being velvety. This amendment allows for the preservation of the wines’ fruity character over a longer term. 2. Modification of the minimum actual alcoholic strength from 12,5 % vol to 12,0 % vol for all Superior and Grand superior wines except for Superior late-harvest wines a) Product specification headings affected: — II.
    [Show full text]
  • EGRI Bikavér (BULL's Blood from EGER)
    Wine Tasting HUNGARIAN WINES AND TRADITIONAL RECIPES borkostolo_ENG_20011.indd 1 2011.09.20. 14:23:07 – 2 – borkostolo_ENG_20011.indd 2 2011.09.20. 14:23:09 HUNGARIAN GRAPE AND WINE VARIETIES The vine-growing regions in the Carpathian Basin - and more speciically, within Hungary - have seen the emergence of many ancient and new Hungarian grape varieties. The grape varieties found here have either developed naturally (through spontaneous mutations) over the centuries, or are the result of conscious cross-breeding. Our native grape varieties, along with the ones arriving later and becom- ing widespread over the course of the centuries, as well as new grape varieties created by Hungarian vine growers are called Hungari- cum. This publication presents to the reader the most characteristic Hungaricum grape and wine varieties, along with a recipe of a dish best suited to the variety in question. We invite you to make acquaintances with the Hungarian grape and wine varieties, and to enjoy the attractive dishes recommended. borkostolo_ENG_20011.indd 1 2011.09.20. 14:23:09 FURMINT This grape variety is one of the most valuable varieties for white wine. It is characterised by a unique bouquet, aroma and composition. It can be turned into a racy, iery, full-bodied, delicious, elegant and characteristic wine with a long aftertaste and accented acids. It is grateful for ageing in wooden casks, and is suitable for keeping. Its bouquet is reminiscent of ripe apples in youth. After ageing in wood, it develops an aroma of walnut and honey. It ripens late, and can be harvested towards the end of October.
    [Show full text]