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Elizabeth Gabay MW Jozsef Bock’s family has cultivated vineyards in Villány, in southern Hungary, since the early 1700s. Jozsef Bock himself has been one of the founding figures in the Hungarian wine renaissance over the past 30 years. Part of this renaissance has been to make

Caroline Gilby MW [caption id="attachment_11929" align="alignright" width="225"] Sniffing damp wood - some interesting variations[/caption] About the Masterclass Just as wine is endlessly complex, so is oak with its multiple roles of helping to polymerise tannins, stabilise colour and even add flavour to wine (though increasingly oak as a

Harvest Report from Hungary Vintage 2018 is going to be an outstanding one, with higher above average yields and excellent quality. The unusually warm weather in spring introduced early budding and flowering by 2-3 weeks, followed by the dry and warm summer without major weather extremes,

by Elizabeth Gabay MW The wine region of Somló, to the north west of Lake Balaton, covers 832 hectares, largely divided into many small estates, producing exclusively white wines, primarily made from Juhfark, Olaszrizling, Hárslevelű and Furmint. Károly Kolonics produces wines which are both traditional and more

A summary of the Wines of Hungary UK June trip including winery profiles visited in June 2018 Hungary has one of the oldest viticulture traditions in Europe. Although it is widely considered that most grape vines were introduced into the fertile lands that lay along both

by Elizabeth Gabay MW Egri Bikavér, known to many as Bull’s Blood, is the traditional red wine of the north Hungarian appellation of Hungary. Located between Budapest and Tokaj, the town of Eger is the site of the 16th century battle between the Hungarians and the

by Elizabeth Gabay MW and Lilla O'Connor Now that more and more Hungarian wines are available in importer’s books, we have been working with London’s top restaurants training sommeliers to learn more about Hungarian wine. Last month, the Wines of Hungary team visited the Michelin starred restaurants Ellory in

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

by Elizabeth Gabay MW Every region in Hungary, apart from maybe Tokaj, makes rosé wine. Although no strong regional characters have yet to emerge, there are a few indicators to local styles. The northern regions of Eger, Mátra, Pannonhalma and Sopron have vibrant fresh acidity and crisp