Hungary

Question 1

Regions of Hungary

Answer 1

Eszak Magyarorszag (North Hungary), Dunantul (Transdanubia), Duna (Danube/Great Plain)

Question 2

Important PDO zones of Transdanubia

Answer 2

Sopron, Nagy-Somlo, Badacsony, Balatanfured-Csopak, Villany, Szekszard

Question 3

Important PDO zones of North Hungary

Answer 3

Tokaj, Eger

Question 4

Important PDO zones of The Great Plain

Answer 4

Kunsag

Question 5

Hungarian term for PDO

Answer 5

OEM

Question 6

Hungarian term for PGI

Answer 6

OFJ

Question 7

Hungary geography

Answer 7

In Central Europe, in the Carpathian Basin, the Carpathian Mtns are to the NE. Borders Slovenia to the west, Austria to the NW, Slovakia to the north. Ukraine to the NE, Romania to the east, Serbia to the south, and Croatia to the SW. The Danube enters in the NW at the Austria-Slovakia-Hungary border south of Bratislava in Slovakia. traveling east along the Slovakian border before turning south just north of Budapest. The Danube separates Transdanubia from North Hungary and the Great Plain, exits at the Croatia-Serbia-Hungary border in the south. Lake Balaton, the largest lake in Central Europe, resides in the center of Transdanubia. The Tisza enters from Ukraine in the NE, traveleing SW through Tokaj (where the Bodrog joins), exiting in the south into Serbia.

Question 8

First delimited region of Hungary

Answer 8

Tokaj was 1st delimited by Transylvanian Prince Rakoczy in 1700 or 1730, legally acknowledged in 1772

Question 9

Racozky’s Classification

Answer 9

The Transylvanian Prince Rákóczy delimited 28 villages in the Tokaj region and divided the vineyards of Tokaj and its neighboring villages into 1st, 2nd, and 3rd growths. There are 2 Great 1st growths and 74 total 1st growths

Question 10

Sopron

Answer 10

Hungary PDO in North Transdanubia. Along the Austrian border, contiguous with Burgenland on the southern shores of Lake Neusiedl. Most known for varietal Kekfrankos (Blaufrankisch)

Question 11

Nagy-Somlo

Answer 11

Hungary PDO in North Transdanubia. NW of Lake Balaton on the slopes of the extinct volcano. White Grapes dominate: Furmint, Juhfark, Olaszrizling (Welschriesling), a number of intern’l and native varietals

Question 12

Badacsony

Answer 12

Hungary PDO in Transdanubia. On the north shore of Lake Balaton. White Grapes dominate: Furmint, Juhfark, Olaszrizling (Welschriesling), a number of intern’l and native varietals

Question 13

Balatonfured-Csopak

Answer 13

Hunagry PDO in Transdanubia. On the north and east shores of Lake Balaton. White Grapes dominate: Furmint, Juhfark, Olaszrizling (Welschriesling), a number of intern’l and native varietals

Question 14

Villany

Answer 14

Hungary PDO in the Pannon area of Transdanubia. Near the Croatian border, the hottest region in Hungary. Bordeaux varietals, Kekfrankos, & Kekporto (Blauer Portgieser)

Question 15

Szekszard

Answer 15

Hungary PDO in the Pannon area of Transdanubia, along the Danube. Besides Eger, only region to produce Bikaver from a blend of at least 3 varieties, including a minimum 40% combined Kadarka and Kékfrankos

Question 16

Bikaver

Answer 16

“Bull’s Blood” a wine produced in the Hungarian PDO’s of Eger and Szekszard. Historically made w/ the the native Kadarka, today blends based on Kekfrankos

Question 17

Kekfrankos

Answer 17

Blaufrankish in Hungary. Important grape in Eger and Szekszard for Bikaver and Sopron

Question 18

Kekporto

Answer 18

Blauer Portgeiser in Hungary

Question 19

Sarga Muskotaly

Answer 19

Muscat Blanc a Petit Grains in Hungary, Used in Tokaj

Question 20

Eger

Answer 20

Hungary PDO In the North Hungary region. In the foothills of the Carpathian Mtns, SW of Tokaj. Famous for Egri Bikaver, “The Bull’s Blood of Eger.” Historically madefrom the native Kadarka, today a blend of at least 4 grapes, 30-50% Kekfrankos + other native and international varietals

Question 21

Kunsag

Answer 21

Hungary PDO in The Great Plain. Hungary’s largest region on sandy soils. Contain’s a large % of Hungary’s vineyard acreage, mainly bulk wine, mainly white and some red, from native varietals, consumed locally

Question 22

Tokaj: Geo, climate, soil

Answer 22

Hungary PDO in the North Hungary region, in the NE corner of the country near the Slovakian border. In the foothills of and sheltered by the Carpathian Mtns. Overlooks the Bodrog as it flows into the Tisza at the commune Tokaj. Warm, continental climate, humid autumns perfect for botrytis due to the river confluence.. Better vineyards face south. Volcanic, loess soil

Question 23

Tokaj: allowed grapes

Answer 23

Furmint, Harslevelu, Sargasmuskataly (Muscat BdPG), Zema (Oremus), Kabar (aka Tarcal 10, Harslevelu x Bouvier, authorized in 2006), Koverszolo

Question 24

Aszu

Answer 24

Originally signified dessicated grapes, term has evolved to refer to botrytis affected grapes which have higher sugar levels

Question 25

Aszu Tokaji process

Answer 25

Aszu (botrytised) grapes are individually picked, collected in large vats, then trampled into a paste or “Aszu dough.” Must or wine from non Aszu grapes is poured over the dough and left for 24-48 hrs. Max 220L of finished Aszu wine may be made from 100 kg aszu berries or paste. Wine is racked off into wooden casks where it continues to slowly ferment and mature. min 18mnths barrel aging, may not be released until 1/1 3rd year after harvest. Min 120 g/l RS, 6 puttonyos: min 150 g/l RS

Question 26

Aszu Tokaj RS and Aging

Answer 26

min 18mnths barrel aging, may not be released until 1/1 3rd year after harvest. Min 120 g/l RS, 6 puttonyos: min 150 g/l RS

Question 27

puttony

Answer 27

containers which hold ~25 kg historically used for the harvesting of aszu grapes

Question 28

puttonyos

Answer 28

an adjective indicating sweetness level, prior to 2013, aszu wines were labeled between 3-6 puttunyos

Question 29

gonc

Answer 29

a Hungarian oak cask of approximately 136 L, used for tokaji fermentation

Question 30

essenszia

Answer 30

aka Natúresszencia. The free run juice of aszu grapes is fermented separately. Can take decades to reach a final abv of 4-6%. Richer than honey, min 450 g/l RS. Rarely available commercially

Question 31

Szamorodni

Answer 31

“as it comes” produced from a mixture of aszú and non-aszú grapes and is often oxidative in style as it is matured in cask for a minimum of two years—sometimes under a film-forming yeast similar to flor. Szamorodni wines may be édes (sweet) or száras (dry)

Question 32

edes

Answer 32

label term indicating sweet Tokaji, may only be used for Szamorodni, Forditas, and Maslas styles

Question 33

szaraz

Answer 33

label term indicating dry Tokaji, may only be used for Szamorodni, Forditas, and Maslas styles

Question 34

Forditas

Answer 34

A style of Tokaji made by refermenting wine with the pressed paste of Tokaji Aszu. May be szaraz or edes

Question 35

Maslas

Answer 35

A style of Tokaji made by refermenting wine with the spent lees of Tokaji Aszu. May be szaraz or edes

Question 36

Késői szüretelésű bor

Answer 36

late harvest Tokaji wine

Question 37

Fehér bor

Answer 37

White table Tokaji wine

Question 38

Pezsgő

Answer 38

Sparkling Tokaji wine

Question 39

Circle of Mad

Answer 39

A small contingent of producers committed to elevating the stature of dry wines in Tokaj. István Szepsy (a key figure in the establishment of Hugh Johnson’s Royal Tokaji Company and Királyudvar) is a founding member

Question 40

Tokaj Renaissance

Answer 40

a producers’ association devoted to the protection of the Rakoczy Classification