Hungarian wine History

Did you try the usual suspects? Google? A library?

Hey Michael, yoo got that flag standing on its side, the red-white-and-green stripes are horizontal ;-)

Sometimes, when I get Hungary, I eat Turkey with Greece...or Chile and Wales...

When I go to Africa, I have to be very careful about what I eat. Sometimes I Ethiopia, and then I falafel. (Say it out loud.)

I told 'em, I don't want to eat it here, I'm just Ghana get something Togo....

Mike Tommasi wrote:

"freddie" skrev i meddelandet news: snipped-for-privacy@v46g2000cwv.googlegroups.com...

Unfortunately very difficult. I have tried for the last few months to finds something worthwhile (starting with Lazare Schwendi and Pinot Gris) and there is very little, besides, it appears people do not speak English so when you e-mail them they don´t answer, or else won't be bothered, they being out breaking out Tokaj. Do you have a special interest, seeing as Hungary is a country of wide horizons and many very different regions? Perhaps we could poll our finds ...

Cheers

Nils Gustaf

I am writing a tribute site - part finished.

"fred" skrev i melding news: snipped-for-privacy@j33g2000cwa.googlegroups.com...

A nice start, and I am sure some here may be able augment the information in places. Only thing I found is "Hustory" on the very first page.. :-) Anders

"Anders Tørneskog" skrev i meddelandet news:4422dc7c$0$22981$ snipped-for-privacy@nn1-read.tele.net...

Picky picky Anders!

However, I do feel that it might be reedundant to repeat the story, concerning aszu, of the soldiers going off to war and coming hoem to find the grapes overgrown with mold and ... because, if I remember correctly, that has a definite air of urban legend.

Well, vineyard legend, then.

Referring to th monograph by Tim Atkins concerning the wine making in the Tokaj region, it might be more appropriate to repeat the perhaps more rliable story of Pasztor Mate Szepsy (c 1630-1633), and a reference to one scholar who has found the term tokaji aszu in a document dating back to

In that context, you might like to mention the Hungarian variant of Pinot Gris, the szürkebarát, grown around Lake Balaton, and brought there at the orders (possibly) of Charles IV of Habsburg by (allegedly) Cistercian monks from Bourgogne c 1375 [1].

Truth to tell, I have never tasted szürkebarát and do not know how it differs from other styles of PG.

Cheers

Nils Gustaf

"Nils Gustaf Lindgren" skrev i melding news:vjDUf.49577$ snipped-for-privacy@newsb.telia.net...

Oh, if you are putting up a web page to look good, it better be flawless :-)

I believe that I know is that the name means 'grey monk' or 'grey friar' (any difference really?) relating to the redgreyish color of the grape. Anders

Salut/Hi Nils Gustaf Lindgren,

le/on Thu, 23 Mar 2006 20:13:15 GMT, tu disais/you said:-

FAR more aromatic than a Pinot Gris from Alsace,very often vinified with some residual sugar, strongly reminiscent of a good Gewurztraminer but with a different aromatic profile.

ATB Ian

Salut/Hi Anders Tørneskog,

le/on Thu, 23 Mar 2006 21:31:39 +0100, tu disais/you said:-

Grey friar. Yes there's a difference, because afaik, not all monks are friars. And for that matter, not all friars are monks. (not a lot of help I'm afraid)

"Anders Tørneskog" skrev i meddelandet news:44230579$0$22970$ snipped-for-privacy@nn1-read.tele.net...

It does, and it is so named partly after the color, and partly after the Cistercian monks tha cultivated it back in the Middle Ages and spread it to Austria and Hungary. The Bourg nam, Pino Beurot or Burot, also relates to the monks - 'robe de burot' is the name of their - cowls? You know, those robes with a hood. In fact there appears to be other names in other lagnuages that relate to monks (I think one of the lesser names for it is Graumönch). In Loire and Schweiz it is known as Malvoisie, though, and I´d like to know the origin of THAT name - not as it relates to PG, but in general, as it is tagged onto various grapes all over the place ...

Cheers

Nils Gustaf