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19 Cards in this Set
- Front
- Back
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Észak Magyarország North Hungary
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Bükk PDO
Debrői Hárslevelű PDO Eger PDO Mátra PDO Tokaj PDO |
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Duna Danube/Great Plain
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Duna PDO
Csongrád PDO Hajós-Baja PDO Izsáki Arany Sárfehér PDO Kunság PDO |
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Dunántú Transdanubia
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Badacsony PDO
Balaton PDO Balatonboglár PDO Balaton-felvidék PDO Balatonfüred-Csopak PDO Etyek-Buda PDO Káli PDO Mór PDO Nagy-Somló PDO Neszmély PDO Pannon PDO Pannonhalma PDO Pécs PDO Somlói PDO Sopron PDO Szekszárd PDO Tihany PDO Tolna PDO Villány PDO Zala PDO |
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PGI/OFJ** zones of Hungary
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Balatonmelléki PGI
Dunántúl PGI Duna-Tisza-közi PGI Felső-magyarországi PGI Zemplén PGI |
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Eger PDO
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Region: North Hungary
Styles: ◦Bikavér - "bull's blood" ◦Muskotály ◦Fehér - white ◦Rozé - rosé ◦Siller - pale red ◦Vörös - red ◦Bikavér: Bikavér must be a blend of at least 3 grape varieties, including Kékfrankos ◦Muskotály: Cserszegi Fűszeres, Irsai Olivér, Ottonel muskotály, Sárgamuskotály •Aging Requirements: ◦Bikavér: Wines may not be released until November 1 of the year following the harvest. ◦Bikavér "Superior": Wines may not be released until May 1 of the second year following the harvest. ◦Vörös "Superior": Wines may not be released until November 1 of the year following the harvest. ◦All other "Superior" wines: Wines may not be released until May 1 of the year following the harvest. •Additional Bikavér and Bikavér Superior Requirements: ◦Bikavér must undergo a maceration of at least 8 days, or 14 days for "Superior". ◦Max. 5 g/l residual sugar. Addition of concentrated must and other sweetening agents is not permitted. |
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Tokaj PDO
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Region: North Hungary
•Styles: ◦Eszencia ◦Aszúeszencia ◦Aszú 3/4/5/6 puttonyos ◦Szamorodni (száraz or édes) - dry or sweet ◦Fordítás (száraz or édes) - dry or sweet ◦Máslás (száraz or édes) - dry or sweet ◦Késői szüretelésű bor - late harvest wines ◦Fehér bor - white table wines ◦Pezsgő - sparkling wines •Authorized Varieties: Furmint, Hárslevelű, Kabar, Kövérszőlő, Sárgamuskotály, Zéta Sparkling Wine Requirements: ◦Base Wine Minimum Potential Alcohol: 9% ◦Minimum Actual Alcohol: 10% ◦Minimum Pressure: 3.5 bars ◦Minimum Residual Sugar: 15 g/l •Aging Requirements: ◦All Aszúeszencia and Aszú 3/4/5/6 Puttonyos wines must be aged for a minimum 3 years prior to release, including at least 2 years in barrel. ◦Szamorodni, Máslás and Fordítás wines must be aged for a minimum 2 years prior to release, including at least 1 year in barrel. •Harvest Method:Aszú grapes must be harvested by hand |
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Eszencia
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min. 450 g/l
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Aszúeszencia
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min. 180 g/l
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Aszú 6 puttonyos
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min. 150 g/l
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Aszú 5 puttonyos
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min. 120 g/l
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Aszú 4 puttonyos
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min. 90 g/l
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Aszú 3 puttonyos
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min. 60 g/l
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Szamorodni "száraz"
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max. 9 g/l
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Szamorodni "édes"
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min. 45 g/l
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Fordítás "száraz"
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max. 9 g/l
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Fordítás "édes
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min. 45 g/l
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Máslás "száraz
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max. 9 g/l
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Máslás "édes"
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min. 45 g/l
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Szekszárd PDO
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Region: Transdanubia (Dunántú)
•Styles: ◦Bikavér - "bull's blood" ◦Fehér - white ◦Rozé - rosé ◦Vörös - red ◦Bikavér: Bikavér must be a blend of at least 3 varieties, including a minimum 40% combined Kadarka and Kékfrankos Aging Requirements: ◦Bikavér: Wines must be aged for a minimum 1 year in oak. |
