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Hungarian Wine

Hungary is not known globally for its fantastic wines.  However, some say it should be, because it actually has a long history of playing an important role in the development of viticulture worldwide.  If you have never tried a Hungarian wine before, maybe you should give it a try, you will be very pleasantly surprised.

Facts about Hungarian Wines
There are but three languages in Europe that have individual names for wine, the others being derivatives of them.  These three languages are Greek, Latin and Hungarian.
Hungary started growing vines around the time of the Roman Empire.
The entire land in Hungary can be used for the growing of vines, which makes it almost unique in Europe.
Hungary knows 22 separate wine regions.

More than half (60%) of Hungarian wines are white wines.  However, red wine is being produced more nowadays as its popularity grows.
The best known dry red wine produced in Hungary is known as “bull’s blood of Eger” – Egri Bikaver.
Hungary was the first country in the world to be classified by quality, and the Tokaj vineyards were the first to receive this qualification.
Tokaji Aszu, the wine from the Tokaj reason, was seen as a commodity shared amongst European royals during the 17th and 18th century.
The Hungarian national anthem even mentions the wine of Tokaj, called “sweet nectar” in the anthem, which was written by poet Kerenc Kolcsey.
The smallest wine region in Hungary is Somlo.

California is one of the best known wine regions in the world, and viticulture there was started by Agoston Haraszthy, a Hungarian immigrant.  He brought over 300 wine cuttings into California in 1861.
When philoxeria spread through Europe in the late 19th and early 20th century, killing many vines, it was a Hungarian, Zsigmond Teleki, who developed disease resistant varieties.

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