Hungarian Wine

The Danube Wine Region

The Danube Wine Region is mostly characterized by enterprises aimed at mass production. However, the success of "Winemaker of the Year 2007" János Frittmann, is helping to lead to a revaluation of this huge region that was previously written off by fine wine lovers for its association with bulk, sub-standard table-wine. Nevertheless, quality minded smaller and medium-sized wineries remain in a precarious situation: no matter how they try to produce quality, the market preconceptions make it difficult to sell the wines at the intended price.

The "Great Plain" has a lot going for it in fact, and is home to diverse indigenous varieties, especially regarding whites which dominate in all three districts, taking up three-quarters of the share in the Kunság. Look out for spicy Cserszegi fűszeres, Zala gyöngye, Kunleány and Kövidinka, besides the traditional Arany sárfehér and Ezerjó. The latter pair are also used for sparkling wine due to their high acidity and juiciness. Regarding reds, Kékfrankos is the most prevalent in all three districts, though you'll also find considerable Zweigelt, Kadarka, and French varieties, especially Cabernet franc and Cabernet sauvignon. The red wines are usually fresh and have lower acid and tannin content than those in higher areas.

The climate of Hungary's largest wine region is rather extreme, hence the widespread use of sturdy and frost resistant varieties. Summers are warm and dry, with lots of sunshine. Winters are cold and dry, whilst spring and autumn frosts are not rare. The soil in Kunság is mainly limy sand of Danubian origin deposited on field and meadow soil, varying sometimes with loess in Csongrád. In Hajós-Baja loess is the basic type, that is interspersed with meadow clay covered with sand, which makes it closer to the conditions in Szekszárd than to its partner regions.