Author: Wine Hungary

ROVINHUD 2017 – A Great Cause for Wine Lovers

ROVINHUD is a charity event, very close to the heart of Hungarians in Transylvania, a part Old Hungary where the Hungarian language is still widely spoken. With 37 exhibitors and 9 master classes, the event features The ROVINHUD Wine Show. This is a 3 days event organized by volunteers in Timisoara, Romania, to promote quality wine culture, as well as social responsibility. This year they beat all expectations by raising €20,000 for a very worthy cause. This money will be used to increase community based services for the disabled members of Ceva de Spus Association. Romania and Central and...

Read More

Why Drink Hungary? How the winemakers see it…

An open discussion with Hungarian producers on defining their own style and where to next by Elizabeth Gabay MW In recent discussions with Hungarian winemakers and estate owners from three different regions: Eger, Villány and Tokaj about the wines of Hungary their regions, and marketing Hungarian wine. Around the table were Karoly Barta, owner and Vivien Újvári winemaker, of the Barta Winery in Tokaj; Andrea Gere of the Gere Winery, Erhard Heumann of Heumann Winery and Laszlo Romsics of Csanyi Winery from Villány and Nimrod Kovacs of the Nimrod Kovacs winery and Gyorgy Lorincz of St Andrea both from...

Read More

2017 Harvest in Hungary

Wine, for all its glamour, is a direct agricultural product. Winemakers have one chance a year to get it right, which depends on what the climate and weather throw at the grapes growing in a specific patch of soil. One summer hailstorm or frost once the buds have opened and a whole year of potential is destroyed, the story for many areas of Western Europe in 2017. Late frosts, heatwaves and hailstorms taking their toll mean both Italy and France are reporting the smallest harvest in decades, while crop losses have reached 40-60% in parts of Spain. This may...

Read More

Knock On Wood – Hungarian Oak

by Caroline Gilby MW It takes at least a century to grow an oak tree from acorn to harvest so research on terroir, growing conditions and species is a huge challenge. In addition, the complexities of oak flavour compounds and how they are influenced by seasoning and cooperage is a complex field, never mind getting to grips with the complexities of how this all interacts with each individual wine. Today Hungary is increasingly being recognised as a great place to source oak with barrels appearing in Burgundy and top Tuscan names like Antinori’s Tignanello, but there’s more to it...

Read More

Steven Spurrier: Tasting Notes

SITT, September 2017 1. Gere Attila, Olaszrizling 2016: Pretty and light, but some character. 2. Gere Attila, Cabernet Franc 2015: Good broad Cab Franc fruit, but bit thicker than expected. 3. Gere Attila, Syrah 2015: Very good colour, really good Syrah nose and palate, well made. 4. Kovacs Nimrod, 777 Pinot Noir 2014: Good Pinot colour, fine floral fruit, good acidity, very good Pinot. 5. Kovacs Nimrod, Egri Csillag 2016: Silver pale, floral, finely made with middle sweetness and good depth. 6.  Barta, Furmint 2015: Quite rich with lots of flavour, really well made, complex. 7.  Barta, Egy Kis Edes...

Read More
Wine Tasting Experience