Some people make wine from ancient Hungarian grape types out of curiosity, others out of loyalty to historical authenticity, and some to honor the memory of legendary winemakers. While their reasons may differ, they all agree on one thing: the uniqueness of Hungarian wines lies in their indigenous grape varieties, which is what truly allows us to show the world what wine is like when it is 100% Hungarian.
Substances of animal origin may be used during the winemaking process. These are no longer present in the wine itself, thus do not need to be indicated on the label. However, this means the wine is no longer vegan. But how do you know whether a wine is vegan? This article will help you with this, among other things.
In the following article, winemakers from three Hungarian red wine regions talk about the most outstanding vintages of the last few years and decades. Those that have already shown in the young wines that they offer wines with great ageing potential, wines that will not feel old after many years in the bottle, but on the contrary, will become increasingly lovely.
A study on volcanic wine regions, written by Dr Elemér Pál-Molnár and his co-authors and funded by the Hungarian Wine Marketing Agency, will soon be available on the Hungarian Wine Marketing Agency's website. We asked the head of the Institute and Department at the University of Szeged about the background and the reasons for this.
Following several months of intensive collaboration with our agency, the Wine Folly Hungary Region Guide was launched on January 21. This comprehensive guide showcases the rich wine culture of our country.
What will end up on the table of the following year's delegations and guests at international events is decided at the end of each year by a blind tasting by a panel of top experts. Since 2002, the selection process has been organised and driven by Gabriella Mészáros, international wine academic. We interviewed her about the background, aspects and significance of the foreign affairs wine selection.
Not that it doesn't make a difference, since the English Bull's Blood is a direct translation of Bikavér and Bikova krv, which is not even in our national consciousness, unlike the English term, which certainly brings back bad memories for the over-40s.
