Every country has its qualities and traditions, the values we call human culture. Wine is integral to this culture and has given pleasure and work to successive generations for thousands of years. Here in Hungary, we have been producing wine for more than a thousand years.
Tokaji Aszú is one of Hungary’s best-known, naturally sweet wines. In Tokaj, there are descriptions dating back to the 16th century of how sweet wines were produced and about the places within the wine region that were most suitable for growing the grapes essential for making Aszú.
Hungarians’ sense of connection with their country’s wines has always been special. Many writers and poets have been inspired by them and in turn, they have been praised on many pages throughout Hungarian literature.
In keeping with Hungary’s wine and soda traditions, light wines with good acidity are usually mixed with soda water. Fröccs (spritzer) – a refreshing bubbly mix of wine and soda water in one proportion or another – enjoys universal popularity.
This appreciation of wine means it is only natural that in Hungary Tokaji Aszú, for example, must appear on the festive table. However, it does not mean that bottles and glasses will only be brought out on special occasions. Wine also appears in a social context, at community events and during friendly conversations or festivals, and a number of alternative options abound for wine consumption.
Hungarian wine culture is characterised by diversity, originality and uniqueness. The country’s six wine-producing areas, including the diverse wine styles of the 22 wine regions, tell numerous stories, personified and recounted most authentically by the individual winemakers themselves.
In Hungary, the range of gastronomic events and wine festivals across the country is increasing from year to year, attracting gourmet tourists to all parts of the country. Typically, the programmes are based around traditional Hungarian dishes, they are dedicated to the appreciation of wine, beer or pálinka.
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