Hungarian Wine Drink Tokaj Etyek Buda Mor Sole Sopron Tokay Bulls Blood: "Gradually in the 1730s, the introduction of Blauer Portugieser marked the Germanic influence on Hungarian Wine. However towards the late 19th century, Blaufränkisch (Kékfrankos) and the Bordeaux varieties replaced the traditional Tokaj and Eger varieties following a hard-hitting epidemic phylloxera. The traditional varieties regained popularity in 1989 following the cultivation of modern grapes such as Zweigelt.
The Hungarian Wine regions include Csongrád, Balatonmelléke, Hajós-Baja, Tokaj-Hegyalja, Kunság, Mátraalja, Aszár-Neszmély, Eger, Badacsony, Tolna, Balatonfüred-Csopak, Bükkalja, Balatonfelvidék, Villány, Etyek-Buda, Szekszárd, Mór, Mecsekalja, Pannonhalma-Sokoróalja, Balatonboglár, Sole and Sopron: the best known wine regions being Tokay (Tokaji) and Bull's Blood (Egri Bikavér)."
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