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Hungary-Tokaj-Disznoko
Photo: Per Karlsson (c)
All images (c) copyright WineTastings Britt Karlsson, BKWine, Per Karlsson.
All wine pictures and other photos are for sale. Contact info @ bkwine.com.
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Hungary has a long tradition as a wine producing country.
Winemaking has evolved over many centuries. Today, the most famous Hungarian
wines come from Tokaj, the luscious, sweet, white Tokaji made from botrytised
grapes. But red and white wine is made all over the country, for example in Eger
and Villany.
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NB: There are other images from Disznoko in the "Tokaj in Winter"
section
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| Pruning: This is where the branch is
cut at Disznoko. The first 'eye' will be the source for the new branch |
Some grape varieties do not give any
fruit on branches from the first eye and are therefore pruned after the
second eye, where the finger points, e.g. Grenache Noir |
After pruning, only the first eye
left |
A view over the Disznoko vineyards |
The interior of the winery, built in
Hungarian "organic" style |
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| Another view of the vineyard |
Also in "organic" style: the tractor
garage (!), and separately the store for pesticides (presumably) |
Mr Laszlo Meszaros, the director of
Disznoko, and M Pous, president of Cellier des Dominicains in Collioure |
The tractor garage |
Making new poles for the
vineyard |
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| The winery, tractor garage and
vineyard. Disznoko is unusual in that it has most of its vineyards in one
plot surrounding the winery |
An 20-25 year old vine pruned in
'gobelet' |
And a young vine |
The "organic" interior is designed
to resemble a street in the village |
One of the vat halls, with stainless
steel fermentation tanks |
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| Another one |
A fermenting barrel and a glass
demi-john with some topping up wine |
Fermenting and aging barrels in the
cellar. At the very end two cellar workers are doing 'battonage'
(stirring up the lees with a stick) |
More barrels in the cellar |
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| Bottle aging |
The 1998 5 puttonyos from Disznoko aging in bottle |
Eszencia from the 2001 vintage n demi-johns |
id. |
A tasting line-up: A dry furmint, a 1999 Szamorodni
Edes (sweet), 1996 Aszu 4 puttonyos, ... |
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| ...
1995 Aszu 5 puttonyos, 1996 Aszu 5 puttonyos, 1993 Aszu 6 puttonyos,
1997 Aszu 6 puttonyos, and 2000 Eszencia (which is quite different from
Aszu Eszencia). |
Mr Meszaros, the director, perfectly
fluent in both French and English |
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The
Eszencia can have a sugar contents of over 900g per litre some years.
But it is really better used as a small addition to the Aszu wines than
as a drink on its own |
The colours are remarkable. Note
also how the Eszencia is not clear (which is normal) as opposed to the
other brilliantly golden wines |
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Pouring the 6 puttonyos |
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En français
