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Chardonnay is among the most sought after grape varieties, coming originally from Burgundy. The name is also recorded in the name of a settlement called Chardonnay. This grape used to be frequently confused with Pinot Blanc. Its origins go back to the 14-15th centuries.
Chardonnay began to spread rapidly in Hungary from the 1970s. Between 1961 and 1990 government support financed 2,807 hectares of new Chardonnay plantations. It can be grown in most wine regions in Hungary with Balatonboglár, Nagyréde and Etyek being its largest producers.
The Chardonnay grape gives good yields despite the small size of its c1uster and berry. In Hungary at the end of September the must reaches 180-200 g/l in sugar content and the acid content is stable from year to year.
It is produced by cordon or arched cane training (the latter method being similar to the 'Pendelbogen' method used in Alsace and Germany combined usually with long pruning. The foliage is relatively lightly clad.
The Hungarian wine produced from this grape variety is of outstanding quality and is popular in foreign markets too. Dry Chardonnay wines are uniquely delicious: they are of a reductive type with a lasting fragrance, high acid content, and a characteristic taste and aroma. Full-bodied dry Chardonnay wines, made of fully ripe or overripe grapes, aged over a number of years sometimes in barriques, are a real delicacy. Top of the range Hungarian sparkling wines are produced from Chardonnay grapes.
The Cirfandli grape was supposedly introduced into Austria from the Lake Como region in Italy and then brought into Hungary by the Chapter of Pécs in the middle of the 19th century. Cirfandli is not related to the red wine grape Zinfandel widely known and produced in California.
In Hungary Cirfandli is grown exclusively in the Mecsckalja wine region and even there its plantations are limited in size.
Cirfandli is a late ripening, exacting variety with medium-large, compact clusters and characteristically light red berries. It is famous for being vintage year sensitive. In bad vintage years its quality does not compare with that of early maturing quality varieties. It tolerates drought badly: at times of drought and in dry places its clusters are prone to withering and take a long lime to mature. It is also strongly prone to decay.
Cirfandli may be grown only on small shape vinestocks, with traditional horny head or cordon training methods combined with short pruning and small loading. Its vine-stock may recede even under the utmost care. Another drawback to this variety is that it produces a large second crop.
Cirfandli is in cultivation in Hungary despite all its drawbacks because in good vintage years ii can give wines of exquisite quality. Its spicy fragrance and aroma, full body, acidity, attractive varietal flavour and retained natural sugar content make this wine unforgettable. The transdanubia Research institute for Viticulture and Oenology of Pécs has taken up the promotion of Cirfandli's production.
Characteristic Hungarian grape variety. Among its numerous synonyms Korponai and Tausendgute deserve to be mentioned.
In the first half of this century it used to be one of Hungary's most popular grape varieties. The size of its plantation was estimated to be around 14 thousands hectares in those days. Between 1961 and 1970 government support financed 5 000 hectares of new Ezerj6 plantations, predominantly in the former Alf61d wine region (this wine region has been subdivided into three individual wine regions), the Mór and Ászár - Neszmély wine regions. Its large scale plantation was discontinued later on, however Ezerjó still is a favourite with small growers.
Ezerjó is characterised by medium-large, shouldered, compact clusters with yellowish-green berries. Its degree of ripening as well as the sugar content of its must varies substantially. In less good vintage years it poorly ripens by high cordon training. It is strongly prone to decay.
Due to its frost sensitiveness it may be grown only with traditional head training with winter-covering in the wine regions of the Alfö1d. It gives abundant yield even by short pruning and small loading and demands little herbaceous pruning.The quality of wines made of Ezerjó varies from vintage to vintage and from region to region. often it provides good wines belonging to the category of country wines. Its character dominated by high levels of acidity is favoured among domestic consumers. in earlier days even aszú wines were, made from its shrivelled grapes.
Many people believe Furmint to have originated from Tokaj-hegyalja. It is a real Hungaricum. in the former Yugoslavia it is known as Moslavac and in German speaking areas as Mosler.
Hungary is still the leading producer of Furmint, even though at the end of the 18th century most European countries attempted to grow it themselves but with little success,
Furmint, alongside Hárslevelü, is one of the two main grape varicties of Tokaj-hegyalja. It is also grown in the wine regions of Som1ó, Mecsekalja and Villány-Siklós. in 1960 the territory of Furmint plantations was an estimated 3,636 hectares. Between 1961 and 1990 government support financed 3,199 hectares of new Furmint plantations. Today only clone types T88, T92, Király-furmint and Nemes-furmint can be newly planted.
Its cylindrical clusters are often loosely arranged with golden berries when fully ripe. Furmint has a long growing season and matures slowly. 11 is a strongly built variety growing few shoots. in good years the sugar content of the Furmint must is enhanced by surmaturation and the development of noble rot. in great vintage years it is capable of miracles.
In the past Furmint used to be grown by spur pruned horny training but in the second half of the century cordon training was introduced in Tokaj-hegyalja
The Furmint grape produces a fragrant, somewhat harsh, wine high in acidity and extracts. Depending on ripening, the vintage year, noble rot and maturation in wooden barrels over a number of years, etc., Furmint can reach a 5-6 puttony quality. All types of Tokaj Szamorodni and Aszú are blends of Furmint and Hárslevelü wines.
HársIevelü originated in Hungary. In other countries it is known as Lipovina, Lindenblättrige and Feuille de tilleul, all of which names retain a connotation with the linden tree as in Hungarian.
Hárslevelü, alongside Furmint, is one of the two main grape varieties of Tokaj-hegyaija. It can also be grown in the wine regions of Hajós-Vaskút, Mecsekalja, Villány-Siklós, Mátraalja and Eger but in these locations its plantations are very small. Between 1961 and 1990 government support financed 3,249 hectares of new Hárslevelü plantations. Today only clones of Hárslevelü (1007, P.4.1, T.311) may be newly planted.
The long, loosely arranged cylindrical cluster of Hárslevelü is larger than that of Furmint, its berries being, in contrast, smaller and greenish-yellow in colour. Its ripening is better than that of Furmint with a similarly good development of noble rot. Hárslevelû gives an abundant yield. Its well built vine-stock develops few but strong and long shoots. It is sensitive to drought,
Before large concerns were formed, Hárslevelû was grown by homy training combined with long pruning at most. It is not really suitable for high training. Hárslevelû grows tall. in wine regions selected for Hárslevelû plantations it must be grown on smaller size vine-stocks.
Hárslevelû is a full bodied wine with a distinct varietal flavour resembling the fragrance and aroma of linden-flower honey. When matured in wooden barrels over several years, especially in excellent vintage years, Hárslevelû wine is of outstanding quality, it is a real Hungaricum. All types of Tokaj Szamorodni and Aszú are made by way of blending Hárslevelû with Furmint.
Irsai Olivér is a Hungarian breed developed in 1930 by Pál Kocsis. One of its parent varieties
was the world famous Csaba gyöngye (Csaba's Pearl), originally produced as a table grape, however its small berries did not make it an ideal choice for this purpose.
Between 1961 and 1990 government support financed 2,362 hectares of new Irsai Olivér plantations, predominantly in the wine regions of Mátraalja, South Balaton and Bükkalja. The popularity of wines with a muscat fragrance and aroma both in Hungary and abroad enhanced the spread of this variety. Irsai Olivér is a blending wine used to make muscat wines.
It has medium-large, shouldered clusters often loosely arranged with small berries, golden when ripe. It has an average cropping potential. It ripens early, 8-10 days after Csaba gyöngye. It is harvested from the middle of September with a sugar content of 170-180 g/1.
Irsai Olivér gives good quality when cultivated by high training and long pruning. As its shoots grow very quickly and high, this variety requires extra herbaceous pruning and repeated topping.
The wine has a strong muscat fragrance and aroma with a satisfactory acid content when harvested in due time. Having lost its acid content the grape is prone to rapid ageing and the wine produced from it is difficult to handle. irsai Oliv6r wines produced by the reductive method, especially Irsai Olivér of Boglár, have been a success abroad.
It is a truly Hungarian wine in origin, i.e. It is an authentic Hungaricum. Both its Hungarian name ('Blue Handle') and German name (Blaustängler) come from the violet colour of its leaf stalk.
Kéknyelû is only grown in Hungary and there in only one wine region: Badacsony. Despite the fact that it is grown on a small territory the wine Kéknyelû is well known all over the world. This wine is even commemorated in a popular song.
It is a pistillate flower variety and so its fructification is sometimes not complete as a result of which its clusters can suffer from millerandage. Its berries are greenish in colour and distinctly covered in bloom even when fully ripe. The relatively small scale of its production is related to the fact that its cropping potential is rather modest. It is a late variety. Its clusters come through the growing season fully intact in most years and so it can be harvested either in the middle of October or even later, in the stage of surmaturation.
The quality of the harvest is best when the grape is grown by horny training and short pruning. This variety is not suitable for high training. It grows a relatively modest number of shoots, so it requires less herbaceous pruning than other varieties.
Primarily its strong, dry wines distinguished by a refined fragrance and aroma and good aci composition are in demand. Wine produced from overripe Kéknylû retain a higher natural sugar content (50-100 g/1) over several years of ageing the wine of Kéknyelû is enriched with a distinctive chocolate fragrance and aroma and its natural sweetness combines with a fine acid content in perfect harmony.
Királyleányka ('Little Princess') originated from Transylvania. It is supposedly a natural cross
between Kövér szõlõ (Pasty Grape) and Leányka (Maiden). It is also known as Dánosi leányka (Maiden of Dános) after its growing area. In Romania it is known as Feteasca Regale.
In Hungary Királyleányka was introduced on a large-scale by the State Farm of Balatonboglár in the early 1970s. Since then the government has supported 1,126 hectares of new plantations. It is classified as a recommended variety in the South Balaton wine region and a supplementary variety in the wine regions of Kiskunság, Hajós-Vaskút, Ászár-Neszmély, Somló, Mór, Szekszárd, Mecsekalja and Villány-Siklós.
The cluster of Királyleányka is usually small and compact with berries of a greenish colour covered in a distinctive bloom even when fully ripe. The variety called Leányka ripens early and Királyleányka follows somewhat later. The ripening of Királyleányka is satisfactory in most years. When preparing for harvest it should be born in mind that this variety is prone to decay.
Királyleányka gives good quality crop when grown with high training and long pruning. Its robust stature and relatively thick foliage make it prone to self-shading and so it requires extra herbaceous pruning.
The dry wine of Királyleányka produced by the reductive method has a delicate muscat fragrance but a fine acid composition hat make it quite distinct from muscat wines. It is an excellent wine with usually only slightly poorer quality than wines produced from more famous varieties.
Leányka is thought to have originated in Transylvania. In Romania it is known among other things as Feteasca Alba and in German speaking countries as Mädchentraube.
Leányka is grown only in Central and Eastern Europe. In Hungary it was popular as early as the 19th century and was familiar in a number of wine regions. Between 1961 and 1990 new plantations emerged over 2,639 hectares. Leányka is grown in most wine regions. New plantations are now allowed in the wine regions of Kiskunság, Mór, Sopron, Szekszárd, Mátraalja, Eger and Bükkalja. The most famous wine produced of this variety is Egri Leányka ('Maiden of Eger').
Leányka is a variety with small and compact clusters and small and light brownish berries when fully ripe. It gives an abundant yield on strong and sturdy vine-stocks. At the end of September the must of this grape has a sugar content of 180-200 g/1. Harvest must be timed bearing in mind the proneness of this variety to decay. Surmaturation should be allowed only if it does not result in a loss of acidity.
Leányka gives high quality even when grown with high training. It needs cane-pruning. It is a variety with extensive and thick foliage and thus prone to self-shading.
The wine of Leányka has a varietal fragrance and aroma. It is rich in alcohol , has full body, and often a smooth texture. Vintage wines when matured over several years are of an exquisite quality with a uniquely delightful aroma due to a retained natural sugar content.
The exact origins of Olasz rizling are not Known. The name ('Italian Riesling') seems to indicate an Italian origin, however it is not excluded that the place of origin was France from where it spread first to Germany and in the second half of the 19th century to a number of other European countries. To differentiate it from the Rhine Riesling it is commonly known as Wälschriesling in many countries
In Hungary Olasz rizling became wide spread after the Phylloxera attack and rose to be the top whitewine variety. Today it can be planted in any part of the country with the exception of Tokaj-hegyalja and the Csongrád wine region. A number of its clones bear the name of Badacsony (B.5, B.14, B.20) and Pécs (P.2). Nemes olasz rizling ('Noble Italian Riesling') is also a clone in origin. Stretching over 26 thousand hectares, in 1960 it gave 13% of Hungarys whole wine production. Between 1961 and 1990 new plantations of 13,752 hectares were created. The best Olasz rizling wines come from Balaton wine regions.
It is a variety with small compact clusters with small greeny-yellow berries when ripe. It gives steady crops on delicate vine-stocks. It ripens relatively late and is moderately prone to decay.
In the first half of the century it was grown by head and horny head training combined with short pruning. By the middle of October the sugar content of its must in most years exceeds 200 g/1. With a change for high training this variety now gives slightly worse ripening results.
The wine of Olasz rizling has a mignonette fragrance with a taste and aroma reminiscent of bitter almonds combining into a harmonic and variety specific whole. Good vintage crops can give truly great wines when matured over several years.
Ottonel muskotály originally comes from France: it was developed in 1852 by a gardener from Angers called Moreau R. by crossing Chasselas with Muscat de Saumur. It is internationally known as Muscat Ottonel.
Muscat ottonel is grown in virtually all the wine regions of Hungary. In the past it used to be grown in only very small quantities because of its small cropping potential. It was only with rising foreign interest in muscat type wines that Muscat Ottonel plantations started to appear from the 1960s onwards. Between 1961 and 1990 new large-scale plantations were created over 3,275 hectares. Today it is grown primarily in the Hungarian Great Plain (Alföld), in the Balaton region and Southern Transdanubia but it is also eligible for the wine regions of Mór, Ászár-Neszmély, Mátraalja and Eger.
The cluster of Muscat Ottonel is smaller than that of Chasselas. Its berries stay light yellowish even when fully ripe. It is an early variety, not very prone to decay. Its many valuable features are somewhat overcast by its blooming sensitivity. in cold weather it is rather resistant to pollination and in some years it gives very little crop.
Muscat Ottonel is among varieties the most suitable for high training (both cordon and the arched cane method). It gives a good yield and retains its acid content better when grown on larger shaped vine-stocks
The wine of Muscat Ottonel is quite distinct with a fine muscat fragrance and aroma. When harvested in due time its acidity is also very pleasant. Muscat Ottonel is a regular prize winner at Hungarian competitions for quality white wines.
Pinot Blanc is the white berry variety within the Pinot group. Alongside Pinot Noir and Pinot Gris it is classifiable as an international variety. Pinot Blanc is not identical with Pinot Blanc Chardonnay, the latter being a separate variety. In German speaking countries it is known as Weisser Burgunder.
In Hungary it was mentioned as Fchér burgundi (While Burgundy) in the first half of the 19th century. It was first officially identified as late as the 1960s. Up to the present day some 200 hectares of Pinot Blanc plantations have been created. It may be planted only in the wine regions of Etyek and Mátraalja but a number of other wine regions are conducting research on the potential benefits that growing this variety could bring.
Pinot Blanc is a variety with compact clusters and small, greenish-yellow berries when fully ripe. This variety ripens steadily and gives an abundant yield but it is slightly prone to decay.
It gives very good results when grown by cane pruned cordon training. Pinot Blanc plantations have a balanced stand of stocks. By allowing a 8-10 buds per m2 load on the vine stock a good bearing balance can be maintained.
The wine of Pinot Blanc is among the best in Hungary in terms of quality. This wine is rich in fragrance and aroma substances as well as extracts and is enhanced by fine acids. in a comparative variety study conducted in Hungary covering 31 grape varieties the Pinot Blanc wine came 5th in organoleptic examination after Pinot Gris, Chardonnay, Tramini and Korai piros veltelini (Early Red Veltelini) on average over 16 years. Pinot Blanc will most probably continue to increase its share in Hungary's variety assortment.
Rajnai rizling (Rhine Riesling) comes from the Rhine region. It is one of the most wide spread varieties in the world. In most countries it is known as Riesling. The adjective 'Rhine' is used only in those countries which grow Italian Riesling as well.
In Hungary Rajnai rizling was hardly grown despite being widely known, due to the fact that on small shape vine stocks it yields little, and besides, it is regarded as an exacting and vulnerable variety. Rajnai rizling plantations started to appear on a larger scale only from the middle of the 1970s. Between 1961 and 1990 new plantations of it were created on 1,910 hectares. Its cultivation is allowed in all wine regions with the exception of Somló, Sopron and the four wine regions of Northern Hungary. Rajnai rizling gives good results in terms of quality also in the three wine regions of the Alföld (the Hungarian Great Plain). Currently only its German and Hungarian selected clones (Gm.110, Gm.239, Ni.378, Ni.391, B.7, T.68) may be planted.
Rajnai rizling has small, compact clusters with small yellowish-green berries when ripe. It grows well, ripens late and is the vinifera variety that resists winter frosts best. It is extremely prone to decay. It can also develop noble rot.
Rajnai rizling needs long pruning. It can be best grown by arched cane training. It develops thick foliage and so requires a lot of herbaceous pruning. in some years it is hard to polinate.
The wine of Rajnai rizling has a distinct varietal fragrance and aroma. It is rich in extracts and usually has a high acid content but always in a refined way. in good vintages such wines are of an exquisite quality.
Rizlingszilváni was originally the creation of a swiss Viticulturist called Mü1ler-Thurgau who created it in 1882 by crossing Rhine Reisling. in some countries it is known as Mü1ler-Thurgau.
Rizlingszilváni is one of the most appreciated varieties in countries towards the northern edge of wine growing regions. It was introduced to Hungary after the First World War but it started to spread more widely from as late as the 1960s onwards. Between 1961 and 1990 new plantations of Rizlingszilváni were created on 4,856 hectares. With the exception of some wine regions it can be planted practically anywhere. Currently only its clones K.3 and D.100 are grown in Hungary.
Rizlingszilvani has medium-large, compact clusters with medium-large berries of a yellowish colour when ripe. It is an early variety extremely prone to decay. It is harvested before fully ripe, upon reaching a sugar content of 160-170 g/l otherwise it can lose its acidity.
It is grown by cordon training combined with short pruning, allowing a load of 5-6 buds per m2. Rizlingszilváni develops few shoots which makes it very easy to prune and harvest.
The wine of Rizlingszilváni made with the reductive technology is highly fragrant and aromatic with a varietal flavour. It contains relatively small quantities of acid. Rizlingszilváni is quite distinctive from other wines. In vintage years it is of high quality it cannot however be matured over a number of years.
Sauvignon is a world famous variety originating in France. The wine of Sauvignon is currently the most sought after in the world market alongside Chardonnay.
In Hungary Sauvignon has been around to some extent for a long time, but until the middle of the 20th century it was hardly grown at all. The rate of its spread still leaves a lot to be desired. Between 1961 and 1990 new plantations of Sauvignon were created on 540 hectares. Currently it may be planted primarily in wine regions in the Balaton region and Southern Transdanubia, as well as Pannonhalma-Sokoróalja, Etyek, Sopron, Mór, Mátraalja and Hajós-Vaskút. Abroad the most appreciated are the Sauvignon wines of Boglár, Nagyréde, Etyek and Csopak.
Sauvignon has small, compact clusters with small berries of a yellowish colour when fully ripe. It develops lasting, sturdy vine-stocks of moderate crop potential with a well ripened crop by the beginning of October in most years. It retains its acid content even at surmaturation. Sauvignon is extremely prone to decay. In good years it undergoes noble rot.
It is a variety developing thick foliage and many shoots and so is prone to self-shading. It can be best grown by arch cane pruned training but it is also suitable for both moderate and high cordon training.
The wine of Sauvignon has a very distinctive herbaceous varietal flavour resembling grass (birth-wort). In most years it has a uniquely fine acid composition. Dry wines of Sauvignon made by the reductive method are exquisite. Its wines matured in wooden barrels over several years and sometimes containing natural sugar are also outstanding in quality.
In most countries Szürkebarát is known as Pinot Gris or Ruländer. A highly appreciated variety
propagated in Alsace under the name Tokayer is also a Pinot Gris. Pinot Gris forms a variety group (conculta in the technical jargon) with Pinot Blanc and Pinot Noir. The name Szürkebarát is specific to Hungary.
In Hungary it owes its fame primarily to its peculiar name ('Grey Friar') and its region of origin: Badacsony. Szürkebarát started to spread on a broader scale after new modes of training had been introduced. Between 1961 and 1990 new plantations of Szürkebarát were created on 1,031 hectares. Today it may be planted in the wine regions of Badacsony, Balatonfüred-Csopak, the Balaton region, Ászár-Neszmély, Etyek, Szekszárd, Villány-Siklós and Mátraalja. Many of its Hungarian and foreign clones (B.10, B.34, D.42, Fr.49-207, Gm.27) are propagated all over the world.
Szürkebarát is a variety with an average crop potential. It has small, cylindrical, very compact clusters with small violet-greyish berries when fully ripe. Szürkebarát takes first place among Hungarian grape varieties in terms of ripening. It is not unusual for Szürkebarát to have a sugar content as high as 240-260 g/1 by the beginning of October.
This variety needs long pruning. A much better yield can be achieved without any reduction in quality when the Szürkebarát grape is grown on high trained vine-stocks.
The wine of Szürkebarát is outstanding in quality in most years. It is rich in fragrance, aroma, extracts and alcohol. Its acids are always fine. Szürkebarát wines with a natural sugar content are of an exquisite quality when matured over several years.
Tramini's origins are unknown. The name most probably comes from the name of a town - Tramin - in South Tirol, although it is only recently grown in that location. Many believe its origin to be German or French.
The best growing places for Tramini are to be found towards the northern edge of European wine production. In Hungary it has been known for a long time. It started to spread on a larger scale with the introduction of new training methods. Between 1961 and 1990 new plantations of Traminfüred-Csopak, Somló, Mór, Sopron, Pannonhalma-Sokoróalja, South Balaton, Szekszárd, Mecsekalja, Villány-Siklós and Mátraalja.
This variety has small, very compact clusters with small berries of a varyingly dark incarnadine colour. Its crop potential is moderate. Tramini being an early variety, excellent wine can be produced from its crop year-to-year. It is moderately prone to decay.
Tramini is the variety developing the most shoots and the thickest foliage, as a consequence of which it is extremely prone to self-shading. in some seasons it pollinates poorly so clusters cannot achieve their usual compactness. Tramini should be grown by arch cane pruned training, as is done in Alsace and German wine regions.
The dry wine of Tramini made by the reductive method has a distinctive varietal character with a hint of muscat. Its spicy fragrance and aroma combined with fine acidity makes it into a most enjoyable drink. In the stage of surmaturation of the grape the wine loses its fragrance and acidity, in which case it may lose the harmony of its many attractive features.
Zenit is a variety of Hungarian breeding. It was developed in 1951 by Király F. and Co. as a cross between Ezerjó and Bouvier.
Its larger scale production commenced in the middle of the 1970s since which time new plantations have been created on 474 hectares. A decree of 1994 specifies it as a supplementary variety recommended for the wine regions of Ászár-Neszmély, Balatonfüred-Csopak, Mór, Szekszárd, Mecsekalja, Villány-Siklós, Mátraalja and Eger.
This variety has medium-large, usually cylindrical, moderately compact clusters with small berries of a greenish colour when fully ripe. It gives an abundant early yield. By the second half of September the crop attains a sugar content of 200 g/l and an acid content of 8 g/l, regardless of location and year. Zenit is resistant to decay and despite a certain vulnerability to frost it is a reliable variety.
Zenit can be grown by all kinds of high training methods. Allowing a load of 6-8 buds per m2, it gives a yield of up to 12 tonnes per hectare. It develops few shoots and a lightly clad foliage.
Zenit gives an excellent wine each year, with a rich fragrance and aroma, fine acids and a full body. in comparative studies of different varieties it can compete with international varieties. Trading of Zenit as a wine in its own right in the domestic as well as the international market should be encouraged and promoted.
The origins of this variety are not clear. Some argue that it comes from Transylvania, while others insist that it originated in Austria. The German name of this variety is Grüner Silvaner. The adjective 'green' is used here to distinguish it from another variety called Rizlingszilváni. Among Hungarian viticulturists and oenologists it is usual to understand the latter under the common-use, expression 'szilváni'.
In Europe Zöld szilváni is produced near the northern edge, of grape growing. The area of Zöld szilváni production is in some countries diminishing. In Hungary it was known as early as the 19th century. In the first half of the 20th century it was produced primarily in the Balaton region on an estimated 250 hectares. Between 1961 and 1990 large-scale vineyards created only 187 hectares of new plantations. Today Zöld szilváni is among the varieties eligible for plantation. in Hungary its Wei.7 clone is used.
This variety has small, compact clusters with small greenish berries when ripe. In Hungary it
is among the varieties with a more moderate crop potential. This early variety develops relatively weak vine-stocks. The sugar content of its crop seldom exceeds 170 g/1.
Both abroad and in Hungary it is grown by arched cane pruned training combined with relatively little herbaceous pruning.
The wine of Zöld szilváni cannot compete with great wines in terms of quality. In a comparative study conducted in Hungary it came as 17th of 31 varieties based on an average of many years.
Zöld veltelini is a variety of supposedly Austrian origin. In Austria it is best known as Grüner Veltliner.
Zö1d veltelini is widest spread in Austria claiming a 30% share of all grape plantations in the 1980s. In Hungary it was traditionally grown mainly in the wine region of Sopron. Its large-scale plantation has been promoted from the middle of the 1970s onwards. Between 1961 and 1990 new plantations of Zöld veltelini were created on 2,136 hectares. Its plantation is allowed in all Hungarian wine regions with the exception of Badacsony, Balatonfüred-Csopak, Somló, Pannonhalma-Sokoróalja, Villány-Siklós, Eger and Tokaj-hegyalja. in recent years a number of its clones - 133, K.5, Kj.3, Kr.100, La.10/83 and M.25 - have been propagated.
Medium-large shouldered clusters of this variety are moderately compact with small berries of a greenish colour when fully ripe. It gives abundant yield. Although it ripens by the end of September already its must density fails behind that of most international varieties. Its acid content is however satisfactory. It is relatively resistant to decay but is sensitive to drought.
Zöld veltelini plantations are prone to regression. Cordon trained vinestock of this variety should be only lightly loaded and must be relieved from any overburden by spur pruning. Zöld veltelini develops a modest number of shoots and a lightly clad foliage.
The wine of Zöld veltelini has satisfactory fragrance and aroma parameters with moderate acid content, thereby falling behind the best varieties.
Cabernet Franc comes from France: it has been grown in the Bordeaux wine region for centuries and it is prominent in most wine producing countries of the world. Cabernet Franc is closely associated with Cabernet Sauvignon everywhere. Despite the fact that the two varieties share a common origin and numerous ampelographical features - the characteristics of their clusters and berries, crop potential and the similarity of their wine - they are nevertheless separate varieties.
In Hungary Cabernet Franc was included in variety and statistical records of 1860-1873 before the Phylloxera attack. Ever since then Cabernet Franc has been mentioned in all government decrees and orders concerning viticulture and wine production. Ampelographical publications have always underlined the value of Cabernet Franc and yet its propagation often left a lot to be desired. The creation of new plantations in large vineyards also proceeded slowly. Between 1961 and 1990 government support financed new plantations on 746 hectares. Under a government decree Cabernet Franc may be planted in the wine regions of Kiskunság, Hajós-Vaskút and part of Csongrád, and in the wine regions of South Balaton, Sopron, Szekszárd, Villány-Siklós and Eger. Its state qualified clone E.11 has been selected in Eger at the Research Centre of Viticulture and Oenology of the University of Horticulture and Food Industry.
The production value, production technology characteristics and wine quality of Cabernet Franc shall be described in comparison with 'Cabernet Sauvignon' below.
Cabernet Sauvignon shares a common origin with Cabernet Franc. The adjective 'sauvignon' was added to the name 'Cabernet' to indicate an apparent similarity between the leaf of this variety and that of Sauvignon, the white grape variety.
Until 1985 Cabernet Sauvignon was less wide spread in Hungary than Cabernet Franc. Since then the opposite has become the case. Cabernet Sauvignon may be grown in the same areas as Cabernet Franc with the exception of the Csongrád wine region. The E.153 clone of Cabernet Sauvignon has been selected in Eger, in common with Cabernet Franc.
Both Cabernet varieties have shouldered, moderately compact clusters with small berries of a dark blue colour. Both are late varieties with a similarly moderate crop potential and strong resistance to decay. In Hungary Cabernet Sauvignon is ready for harvest in the middle of October at which time the sugar content of its must reaches 180-200 g/1.
Cabernet Sauvignon and Cabernet Franc may be grown either by cordon, Guyot or arched cane pruned training. These varieties give a satisfactorily large crop only when subjected to long pruning. Clusters may be left on the vine-stock for a long time.
The wines of both varieties have a distinctive fragrance, grassy taste, ruby colour, a fine tannin content and a velvety texture. These character traits may be further enhanced by barrique ageing. Many prefer the wines of Cabernet Sauvignon. Hungarian Cabernet wines have in recent years proven their competitive edge by winning a high number of international prizes.
Many have tried to establish the place of origin of Kadarka: some argue that it comes from Asia Minor, while others maintain that it originated in the Balkans. Kadarka might have been introduced into Hungary during the Turkish occupation in the 16th-17th centuries or after the, expulsion of the Turks. This seems to be supported by the fact that a synonym for this variety -'Turkish grape'- directly points to Turkish mediation or origin. Southern Slav nations played an important role in introducing this grape variety to foreign lands.
In the 19th century two-thirds of all red-wine grape plantations in Hungary were of the Kadarka variety. in 1960 Kadarka, stretching over 47,000 hectares, was the most widespread variety accounting for 23.4% of Hungary's whole variety assortment. From the middle of the 1960s large-scale vineyards stopped planting it, but small producers continued to grow it on small allotments to which fact Kadarka now owes its survival over a considerable territory. Today it may be planted in the wine regions of Kiskunság, Hajós-Vaskút, a part of Csongrád, and furthermore in wine regions of Szekszárd and Villány-Siklós.
This variety has medium-large, compact clusters with medium-large berries sometimes of a blackish-blue and sometimes of a bluish-green colour. Kadarka is a late variety with an abundant yield, strongly prone to decay and a capacity to successfully adapt to sandy soil.
Kadarka gives acceptable results only when grown on small vine-stocks, by spur pruned head or horny head training. It is a late and rather unreliably ripening variety, highly sensitive to frost and decay and poor in colour substance. These factors make it unsuitable for large scale production.
Under the conditions of small scale production using traditional methods the wine of Kadarka is characterised by a spicy fragrance and aroma with a varietal flavour. It is a light wine of a slightly darker tone than Rosé wines.
Its origins are unclear but it is certain that it was still unknown in Hungary at the beginning of the 19th century. In German-speaking countries it is officially known as Blaufränkisch or by its synonym: Limberger.
Today Hungary is the leading producer of Kékfrankos. Between 1961 and 1990 government support financed new Kékfrankos plantations on 6,425 hectares. over the past 15 years Kékfrankos has become the main red-wine variety in Hungary. Currently it may be planted in the wine regions of Sopron, South Balaton, Szekszárd, Villány-Siklós, Mátraalja and Eger, as well as parts of the wine regions of Kiskunság, Hajós-Vaskút and Csongrád. Preference is given to clones M.6/44 and G.379.
This variety has medium-large, shouldered clusters with medium-large berries of a dark blue colour. - it grows well, developing lasting vinestock yielding acceptable quantities. Kékfrankos ripens reliably every year and is totally resistant to decay. The sugar content of its must can vary between 170-200 g/l, depending on the year.
Kékfrankos develops few shoots and a relatively lightly clad foliage. It is best grown by arched cane pruned training. Long spur pruning is sufficient on its cordon trained vine-stocks.
Th wine of Kékfrankos is distinguished by its attractive colour, fine tannin content and usually a tart character with minor differences allowing one to distinguish between individual growing areas. 'Sopron Kékfrankos' is lighter in colour and body, and more acidy, while 'Szekszárd Kékfrankos' and Villány Kékfrankos' have a deeper colour, a fuller body and a finer acid content. The world famous 'Bull's Blood of Eger'is produced largely from the grapes of this variety.
Under the name Kékoportó this variety is only grown in Hungary. Its German equivalent is Blauer Portugieser, and its French equivalent is Portugais. This points to a Portuguese origin, although many regard an Austrian origin as more likely.
In Hungary this variety figures in 19th century records and manuscripts either as Oportó or Portugizi. In 1960 Kékoportó accounted for 7,070 hectares of the 202,000 hectares of grape plantations in the country. Between 1961 and 1990 government support financed the creation of new Kékoportó plantations on 1,719 hectares. Currently Kékoportó may be planted in the wine regions of Kiskunság, Hajós-Vaskút, Sopron, Szekszárd, Villány-Siklós and Eger.
This variety has medium-large, shouldered, moderately compact clusters with medium-large berries of a dark blue colour. This early variety gives an abundant yield but it is among those most prone to decay. The sugar content of its must is somewhere between 160-180 g/l in most years.
in the first half of the 20th century Kékoportó was grown by head and horny head training, leaving only short spurs on vine-stocks. Under the conditions of large-scale vineyard production the quality of the crop was good also when grown by high cordon or arched cane pruned training methods. The proneness of this variety to decay did however represent a significant problem for large-scale production.
The wine of Kékoportó has a variety specific fragrance and aroma, an attractive colour, fine tannin content and a velvety, rather smooth texture. In vintage years wines produced in the Villány district are of an exquisite quality.
Merlot is a world famous variety of French origin, It first emerged in the Bordeaux wine region at the end of the 19th century. In recent decades it has acquired considerable popularity among producers because it gives a better yield than Cabernet, its wine develops faster and is of a good quality.
In Hungary this variety was first described after the turn of the century but its production on any significant scale came later. The spread of this variety within Hungary is attributable largely
to the State Farm of Balatonboglár. Between 1971 and 1990 new Merlot plantations were created on 1,089 hectares. Under a government decree it may be planted in the wine regions of Hajós-Vaskút, Sopron, South Balaton, Szckszárd, Villány-Siklós and Eger.
The cluster and berry of Merlot is quite similar to that of the two Cabernet varieties, though its sugar content on ripening is higher. Merlot develops a strong vine-stock.
The introduction of Merlot to Hungary did not always go smoothly. After a number of years producers realised that Merlot, when subjected to high training, is prone to self-shading and as such was more difficult to grow and pollinate. Between 1985 and 1987 many Merlot plantations died as this frost sensitive variety could not cope with winter weather. Such difficulties may however be minimised by appropriate selection of the location of plantations.
Many give preference to the wine of Merlot over the wines of the two Cabernet varieties - the grassy taste and aroma present in the latter varieties is far less dominant in Merlot.
Among the Pinot varieties of Burgundy, Pinot Noir is the most widespread in most countries of the world. Its production commenced under the Roman Empire. Pinot Noir has been known in the wine region of Bourgogne from the 16th century. In Germany and Austria it is produced under the name Blauer Burgunder. Hungarian viticulturists translated the German name into Hungarian, hence the Hungarian name: Kék burgundi (Blue Burgundy) or simply Burgundi.
In Hungary in the second half of the 19th century no records mention Pinot Noir plantations. Its production did not commence until the 1960s when its introduction was initiated by the State Farm of Badacsony. Between 1966 and 1990 several large-scale plantations were created in red wine producing areas.
The cluster and dark blue berry of Pinot Noir are larger than that of Pinot Gris, a well-known variety in Hungary. Pinot Noir is a mid-season variety with a moderate crop potential, ripening steadily so it is always ready for harvest by the first half of October. The sugar and acid content of Pinot Noir at ripening are lower than in the case of Pinot Gris.
Pinot Noir gives good results in terms of quality when subjected to moderate high cordon or arched cane pruned training.
The Hungarian wines of Pinot Noir are distinguished by an attractive colour, a fine tannin content and a tart character. It is marketed partly as Pinot Noir and partly as Kék burgundi.
Zwcigelt was the invention of a former Director of the School of Viticulture of Klosterneuburg in Austria. It is a cross between the varieties Kékfrankos and St. Laurent created in 1920.
Zweigelt was introduced to Hungary and within that primarily to the wine region of Sopron in the middle of the 1960s. After Zweigelt received state qualification its plantations saw a real boom. Over the past 15 years new Zweigelt plantations have been created on 2,313 hectares. This variety is popular both among large scale vineyards and small growers. Under the latest government decree (1994) Zweigelt may be planted in the wine regions of Kiskunság, Hajós-Vaskút, a part of Csongrád, and furthermore in the wine regions of Sopron, Szekszárd, Villány-Siklós, Mátraalja and Eger.
Zweigelt gives a more abundant yield and ripens earlier. The sugar content of its crop is higher and its acid content lower.
In respect of its cluster, berry and other ampelographical characteristics Zweigelt is very similar to Kékfrankos. Zweigelt is prone to overcropping and so it is advisable to leave long spurs when subject to cordon training. When subject to arched cane pruned training, the moderate burden on its vine-stocks should be limited to 6-8 buds per m2.
The wine of Zweigelt was initially given preference over the wine of Kékfrankos, mainly in view of its lower acid content. The wine of Zwcigelt possesses all the characteristics of a good quality red wine; it does not however ascend to the heights of a great wine, not even in vintage years.
Asko Korpela 980603 (980528) - Asko.Korpela@kolumbus.fi (palaute tekijälle)