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Author: Alex Liddell Publisher: Hachette UK ISBN: 1845336216 Category : Cooking Languages : en Pages : 228
Book Description
This reference to the 22 wine regions of Hungary shows how this country, with its once-proud wine tradition, reinvented itself after 45 years of communism, during which time the entire structure of grape growing and wine production was changed out of recognition. The author details how Hungary's re-adjustment, which still continues, has progressed through privatization, foreign investment and the dedication of small producers struggling to achieve quality standards in the face of a chronic lack of capital. He covers over 300 wine producers, not only from the famous regions like Tokaj and Villany, where significant progress has been made, but also from the lesser-known and as yet underdeveloped regions that suggest the potential to make world-class wines. There are detailed profiles of the leading producers, with assessments of their wines, plus maps detailing the key wine areas.
Author: Alex Liddell Publisher: Hachette UK ISBN: 1845336216 Category : Cooking Languages : en Pages : 228
Book Description
This reference to the 22 wine regions of Hungary shows how this country, with its once-proud wine tradition, reinvented itself after 45 years of communism, during which time the entire structure of grape growing and wine production was changed out of recognition. The author details how Hungary's re-adjustment, which still continues, has progressed through privatization, foreign investment and the dedication of small producers struggling to achieve quality standards in the face of a chronic lack of capital. He covers over 300 wine producers, not only from the famous regions like Tokaj and Villany, where significant progress has been made, but also from the lesser-known and as yet underdeveloped regions that suggest the potential to make world-class wines. There are detailed profiles of the leading producers, with assessments of their wines, plus maps detailing the key wine areas.
Author: Alex Liddell Publisher: Mitchell Beazley ISBN: 1845336216 Category : Cooking Languages : en Pages : 228
Book Description
This reference to the 22 wine regions of Hungary shows how this country, with its once-proud wine tradition, reinvented itself after 45 years of communism, during which time the entire structure of grape growing and wine production was changed out of recognition. The author details how Hungary's re-adjustment, which still continues, has progressed through privatization, foreign investment and the dedication of small producers struggling to achieve quality standards in the face of a chronic lack of capital. He covers over 300 wine producers, not only from the famous regions like Tokaj and Villany, where significant progress has been made, but also from the lesser-known and as yet underdeveloped regions that suggest the potential to make world-class wines. There are detailed profiles of the leading producers, with assessments of their wines, plus maps detailing the key wine areas.
Author: Edward Randolph Emerson Publisher: Read Books Ltd ISBN: 1473383226 Category : Cooking Languages : en Pages : 21
Book Description
This vintage book contains a fascinating study of wine in Hungary and Italy, with information on its history and origins, influence, manufacture, exportation, and many other related aspects. An interesting and informative exploration of Hungarian and Italian wine culture, “The History of Wines in Hungary and Italy” would make for a worthy addition to collections of allied literature. Contents include: “Hungarian and Italian Wines”, “Ancient Hungary”, “Tokay Wine”, “One Hundred Different Brands of Exported Wines”, “Attention to Cleanliness”, “Two Unreported Brands”, “Tokay Grapes”, “A Wide Variety in Quality and Taste”, “Hungarian Vino-Growing”, “A Billy-Goat Flavor”, etc. Many vintage books like this are becoming increasingly hard-to-come-by and expensive. It is with this in mind that we are republishing this volume now in an affordable, high-quality addition complete with a specially commissioned new introduction on winemaking.
Author: Miles Lambert-Gócs Publisher: Board and Bench Publishing ISBN: 1934259497 Category : Cooking Languages : en Pages : 282
Book Description
The world's first botrytis wine, Hungary's Tokaji won an enviable reputation centuries ago, but never before have the development of its wine types and the story of its ups and downs in fame and prestige been presented so fully in English. Relying on an array of Hungarian source materials, author Miles Lambert-Gócs sets the information out in encyclopedia fashion, with easily digested, A-to-Z entries that discuss the people, places, vineyard-tracts, grape varieties, and wine-making associated with this wine. Besides being an outstanding reference work, Tokaji Wine is sprinkled with fascinating notes and bacchic humor that make it a delight to read.
Author: Carolyn Banfalvi Publisher: National Geographic Books ISBN: 1892145561 Category : Travel Languages : en Pages : 0
Book Description
Despite its vast repertoire, variety, and recipes bursting with flavor, Hungarian cuisine is one of the most underappreciated and unknown European cuisines. There are few Hungarian restaurants outside the country so those who are interested in discovering Hungarian cuisine (and any food lover should be!) must go to Hungary to sample everything firsthand, prepared with real Hungarian ingredients–now by a new generation of talented chefs and winemakers. Despite the fact that last year more foreign tourists visited the city than ever before (36.6 million), there are still no guidebooks written in English focusing on Budapest restaurants and Hungarian food. Carolyn Bánfalvi has written the first culinary guide to Budapest, Food Wine Budapest. This book is a practical guide that contains the vocabulary you’ll need (one obstacle to discovering Hungarian food and wine is the difficult Magyar language); dozens of restaurant, café, and shop reviews; and descriptions of Hungarian dishes and wines. The Hungarian wine industry is young, dynamic, and relatively little known outside of the country, which makes sampling its wines deliciously adventurous. The book will ensure that readers have memorable eating and drinking experiences. Throughout Food Wine Budapest there are also sidebars providing local color and in-depth information.
Author: Source Wikipedia Publisher: University-Press.org ISBN: 9781230573410 Category : Languages : en Pages : 32
Book Description
Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Pages: 30. Chapters: Hungarian winemakers, Wine regions of Hungary, Wineries of Hungary, Sopron, Tokaji, Furmint, Jozsef Torley, Tokaj-Hegyalja, Soltvadkert, Blaufrankisch, Blauer Portugieser, Mor, Szekszard, Kadarka, Egri Bikaver, Tarcal, Welschriesling, Badacsony wine, Villany, Zweigelt, Somlo, Harslevel, Egerszolati Olaszrizling, Cserszegi F szeres, Juhfark, Koversz l, Puttonyos, Magyar Feher Bor, Zeta, Kabar. Excerpt: Tokaji (Hungarian: ) is the name of the wines from the region of Tokaj-Hegyalja in Hungary and ]. The name Tokaji (which is of Protected Designation of Origin) is used for labeling wines from this wine district. This region is noted for its sweet wines made from grapes affected by noble rot, a style of wine which has a long history in this region. Tokaj is mentioned in the national anthem of Hungary. Since 2007, only authorised wine producers from the Hungarian wine region of Tokaj-Hegyalja are permitted to use the Tokaj brand name. The Slovak wine region of Tokaj may use the Tokajsky/-a/-e label ("of Tokaj" in Slovak) if they apply the Hungarian quality control regulation. This area used to be part of the greater Tokaj-Hegyalja region within the Kingdom of Hungary, but was separated from the Hungarian state after the Treaty of Trianon. A Tokaji wine cellar; 185 cellars were counted in the town of Tokaj in 1967.Only six grape varieties are officially approved for Tokaji wine production: Furmint accounts for 60% of the area and is by far the most important grape in the production of Aszu wines. Harslevel stands for further 30%. Nevertheless, an impressive range of different types and styles of wines are produced in the region, ranging from dry whites to the Eszencia, the world's sweetest wine. The area where Tokaji wine is traditionally grown is a small plateau, 457 m (1500 ft) above sea...
Author: Alex Liddell
Author: Alex Liddell
Author: Alex Liddell
Author: Edward Randolph Emerson
Author: Miles Lambert-Gócs
Author: József Katona
Author: Max Greger
Author: Alex Liddell
Author: 
Author: Carolyn Banfalvi
Author: Source Wikipedia