Still tokaj-hegyalja for sale online

Information about Tokaj-Hegyalja

Region	Tokaj-Hegyalja
Country	Hungary
Climate and soil	Hungary has a distinctly continental climate, with hot, dry summers and harsh winters. But the altitude above sea level and the proximity to Lake Balaton has, in some parts, a refreshing effect. The country enjoys around two thousand hours of sunshine a year. In addition, normally, autumn is very long and sunny, which favors the formation of botrytis. To the west around the Balton Lake dominate the slate, volcanic basalt, ariglla and "löss" lands. On the vast plain the land is mainly sandy; on the hills to the north-east we find volcanic rocks and Pécs has, above all, volcanic soils mixed with slate and sand.
History	The vine has been cultivated in Hungary since the country was part of the Roman empire, with the name of Pannonia. At the beginning, mainly red wines were produced, and in the Eger district, a red wine is still produced by the Egri bikavér (bull's blood), with its own legend that tells the story of István Dobó and his Magyars, half of them in 1500, they defended the Eger fortress against the attack of the Turks. During the battle, the violent Magyars drank enormous quantities of the red wine of the area, and it is said that the Turks escaped when they saw the enemy's beards soaked in wine, because they thought that the Magyars had acquired their strength by drinking bull's blood. Tokajer, the most famous Hungarian wine, was initially a dry white wine and only in 1600 was the sweet and very rich Tokaj Aszú. Already in 1660 the noble rot on the berries was an approved method to increase the quality of the Tokajer.
Typical dishes	Hungarian cuisine is famous all over the world for its spicy and bittersweet flavors. Paprika, both sweet (csemege) and spicy (csipos), and pepper are always present in recipes not only of traditional cuisine but also in those dishes that are the result of a true gastronomic revolution of Hungarian cuisine that has taken the path of modernity . Among the most famous dishes are the Gulash (Gulyas), a tasty soup with beef stew and, often, pasta, very different from the Czech, rich in lard (or oil), onions, cumin, paprika, potatoes, carrots, parsley, peppers and tomatoes. Soups in general are the masterpiece in Hungarian gastronomy: delicious mushroom soup and potato soup, which in some restaurants you can enjoy with delicious slices of toasted apples in the oven, and very good also cabbage soup, fish soup cat and, in the summer, the sour cherry but our advice is to experiment and enjoy the range of flavors, present in all dishes, which will surely impress you in a positive way. Halaszl, meat, vegetable or fish soups are the first Hungarian dishes and often vary from region to region. Very famous also the Porkolt, a beef stew, or mixed meats, cooked in a fried onion and lard, flavored with paprika, peppers and tomato; comes on the table with a thick red sauce. Only in Hungary is it flavored with tejfol, sour cream unobtainable elsewhere. In addition to the well-known Hungarian salami, there are other excellent sausages, such as teli szalami and Pick szalami. In the Budapest restaurant menus you will often find duck and goose liver. Among the typical desserts there are strudel, crepe alla Gundel, Somlo dumplings, chestnut puree and ricotta hot pasta.
White grape varieties	Furmint, Harslevelu, Moscato Giallo