Hungary

Question 1

Produces more or less wine than Austria and Bulgaria

Answer 1

More. 65,000ha of vines. 4 million hl per year (70% white)

Question 2

When is Tokaji 1st mentioned

Answer 2

15th c

Question 3

When were the laws for Aszú drawn up

Answer 3

1570 when noble rot was 1st recognized

Question 4

Móricz Preyaz

Answer 4

Published work and technique on pasteurization, then need to stabalize Tokaji, 2 years before Louis Pasteur in 1861

Question 5

1947

Answer 5

National association of Hungarian Vine Growers, Wine Traders and Wine Growing Commities (founded 1830) suspends activity due to communist state

Question 6

1980s

Answer 6

Return of market enterprise, influence from Austria

Question 7

Monimplex

Answer 7

Controlled state trade during communism

Question 8

Balaton

Answer 8

Central Europe’s largest lake

Question 9

Danube in Hungary

Answer 9

Danu, flows N to S dividing country in half

Question 10

Transdanubia soils

Answer 10

W. Basalt volcanic rock with clay, limestone, slate

Question 11

Great Plain soils

Answer 11

E. Sand, loess

Question 12

Northern Massif soils

Answer 12

NE. Volcanic, decayed lava

Question 13

Climate

Answer 13

Continental. Latitude on par w Burgundy. 2,000 hr per yr of sunshine. Prolonged sunny autumns

Question 14

Indigenous varieties

Answer 14

W-Furmint, Hárslevelú, Irsai Olivér (muscat like), Zeta, Olaszrizling, Zöldvelteline (GV), Cirfandli (Zierfandler). R-Kékfrankos, Zweigelt

Question 15

International varieties

Answer 15

CH, SB, Sémillon, RS, GW, Muscat Ottonel, Yellow Muscat, Muscat Blanc a Petit Grains, PG, Merlot, CS, CF PN, Syrah

Question 16

Wine regions

Answer 16

22 Established. Replaced in 2009 by 36 PDOs

Question 17

Transdanubia climate

Answer 17

Heavy influence of Lake Balaton, Neusiedlersee, Danube

Question 18

Transdanubia style and varieties

Answer 18

Full and powerful, Kéknyelü, PG, Olaszrizling

Question 19

South Transdanubia

Answer 19

Villány. Hottest region Produces high priced reds from CF, Kékrankos, Merlot, Zweigelt, Syrah

Question 20

Somló

Answer 20

On slopes of extinct volcano. Wood-aged, blended wines. Juhfark, Furmint, Olaszrizling, Hárslevelú, Traminer. Distinctive mineral character from Juhfark

Question 21

Szekszárd

Answer 21

Warm summers. Kadarka (100 ha). Antinori owns a winery here

Question 22

Pécs

Answer 22

Warm region. Drought risks. Wide range of varieties. Olaszrizling, CH, Kadarka, CS, Merlot, PN

Question 23

Sopron

Answer 23

Most western, continuation of Neusiedlersee-Hüelland. Schist soils. Kékfrankos, CS, CF, Merlot, PN, Syrah

Question 24

Transdanubia PDOs

Answer 24

20. Can be labeled as PGI Dunántul

Question 25

The Northern Massif PDOs

Answer 25

5. Eger, Tokaji

Question 26

Northern Massif varieties

Answer 26

Muscat, Olaszrizling Királyleányka, fruity reds, CH, SB, Sémillon

Question 27

Eger climate/soils

Answer 27

Spring comes late, low rainfall. Calcareous, loess, alluvial, volcanic rocks, tuff

Question 28

Eger style

Answer 28

Egri Bikavér (Bull's Blood). Formerly heavily Kadarka but now Kékfrankos, CS, M, Portugieser. Firm acid, malo is a must

Question 29

The Great Plain PDOs

Answer 29

5. Vast, flat expanse. 1/2 of countries vineyards

Question 30

The Great Plain soils

Answer 30

Sandy. Phylloxera resistant

Question 31

The Great Plain climate

Answer 31

Continental, summer drought, winter frost

Question 32

The Great Plain varieties

Answer 32

International and a host of indigeous

Question 33

Tokaji climate

Answer 33

Cool, temp in foothills 48-50° annually. Favorable SE aspect. Foothills contribute to meso climate. High levels of humidity

Question 34

Tokaji soils

Answer 34

Volcanic rocks, rhyolite, rhyodacite, dacite, andesite, basalt. Clayey Nyirok-red soil created by weathering volcanic rocks

Question 35

Szúrt

Answer 35

Filtered wine, dry white

Question 36

Csinált

Answer 36

Made wine, aszüprocess

Question 37

Szamorodni

Answer 37

As it comes. Mixture of aszú and non-aszú grapes. Ripeness at harvest compared to Beerenaulese. Some times aged under flor-like yeast

Question 38

Szamorodni édes

Answer 38

Sweet

Question 39

Szamorodni száras

Answer 39

Dry

Question 40

Fobor

Answer 40

Very rare. Closest to Szamorodni without being oxidized. Dry or sweet

Question 41

Aszú and Aszúeszencia

Answer 41

Hand picked, botrytized grapes. Grapes soaked 16-36 hours in fresh must, murci (fermenting must) or new wine. Matured in oxidative condition. 2 years in barrel

Question 42

Eszencia

Answer 42

Free run, hand picked, botrytis, very low abv, 450-800g/l rs

Question 43

Fordítás

Answer 43

Refermenting wine or must poured on Tokaji Aszú paste. Min 45 g/l rs

Question 44

Málás

Answer 44

Rare. Refermenting new wine or must poured on Tokaji Aszú lees. 50-90 g/l rs. No longer official category