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Hungarian winemakers are internationally known for their sweet wines, but now more and more producers are turning to dry white wines. Around 70 per cent of Hungary's acreage is planted with white grapes, mainly Welschriesling and the autochthonous varieties Lindenblättriger (Hárslevelű) and Furmint. This is not just an evolution, but a revolution, said the British Master of Wine Caroline Gilby, who specialises in wines from Central and Eastern Europe. Hungarian winemakers have made great leaps in the quality of their dry white wines, she said. In the past, the pronounced acidity of the wines often had to be balanced out with a lot of residual sugar, but the new generation of winemakers is handling the acidity more skilfully.
Not only in Tokaj, the best-known sweet wine region, are winemakers concentrating on dry wines; many young winemakers from the northwestern regions of Eger and Matra are now venturing into the international arena with their wines. And the demand for Hungarian wines is clearly increasing. The most important export markets are currently Great Britain, Sweden and Germany.
(ru / Source: Drinksbusiness; Photo: 123rf.com)