Dallas Bartenders

Dallas Bartenders Provide Hungarian Wine Terms to Aid Wine Aficionados in Identifying Wine.

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Hungarian Wine Glossary:

>Climatic Terms< >Soil Terms< >Types of Wine<

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Dallas Bartenders

Asztali bor: Table wine.

Aszú: Botrytis-affected grapes.

Edes: Sweet.

Fehér: White.

Habzó: Sparkling.

Minöségi bor: Quality wine.

Puttonyos: The wooden hods, or vessels, in which botrytis-affected grapes are collected and mashed into a paste for use in aszú wines. When the name is on labels of this wine, it expresses the level of sweetness.

Szamorodni: Translates to "as it grows". This wine, in particular Tokay, that is made from botrytis-affected grapes and harvested normally rather than by selection. Depending on the proportion of botrytis-affected grapes, Szamorodni may be dry to medium sweet .

Szaras: Dry.

Hungarian Wine Terminology- Dallas Bartenders

Tokay or Tokaji: A wine from the Tokaj-Hegyalja region in the north east of Hungary. Tokay Aszú (Aszú is the Hungarian word for grapes affected by Botrytis cinereais) the most famous of these wines, originated from the mid-17th century, consummed by the aristocracy and was said to have healing powers. Tokay Aszú is allowed to oxidize during its production that gives it a more complex character, and is graded for sweetness by the number of puttonyos of aszú added to a base of szamorodni. Since the Soviet Union fell worldwide interests and investments are seeking a return of great Tokay.

Vörös: Red.

Hungarian Wine Terminology- Dallas Bartenders© '05-'07; Dallas Catering

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