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WINES OF

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Originally appearing in Volume V28, Page 728 of the 1911 Encyclopedia Britannica.
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WINES OF See also:

AUSTRIA-See also:HUNGARY In point of quantity Austria-Hungary takes the See also:fourth See also:place among the See also:wine-producing nations. The See also:average See also:production for the See also:period 1901–1905 was 178 million gallons. Of this quantity Austria is responsible for roughly three-fifths and Hungary for the remaining two-fifths. The See also:character of the Hungarian wine is, however, much higher than that of the See also:Austrian growths. The quality of the bulk of the Austro-Hungarian wines has been improved of See also:late years, principally owing to the endeavours of the respective governments to introduce scientific and See also:modern methods among the wine-farmers. Since the recovery of the Hungarian vineyards from the See also:phylloxera considerable efforts have been made to develop an export See also:trade, but so far the wines of Hungary are not generally known in the See also:United See also:Kingdom. Nevertheless, Hungary produces at least one class of wine which may be considered of See also:international importance, namely, the famous Tokay. This is produced in the mountainous Hegyalia region in a See also:district which has the See also:town of Tokay for its centre. The See also:vine trom which Tokay is made is the Furmint. The finest varieties of Tokay are made entirely or mainly from Furmint grapes which have been allowed to become over-ripe in a manner somewhat similar to that obtaining in the Sauternes districts. In the See also:case of Tokay, however, the transformation of the See also:grape into what is practically a See also:raisin is not brought about by the intervention of any particular micro-organism. The See also:sun is sufficiently powerful to cause the evaporation of the See also:water in the grape through the skin without any preliminary loosening of the latter by the See also:action of the bolrytis cinerea or any other micro-organism.

The most See also:

precious variety of Tokay is the so-called essence. This is produced by placing the finest grapes in casks and See also:drawing off the juice which exudes naturally as a result of the See also:weight of the material. The Tokay essence is, even after many years, still a partially fermented wine, rarely containing more than 7 % to 9% of See also:alcohol. Indeed, it may be said that the See also:main See also:fermentation rarely, if ever, reaches a See also:climax. Another variety of Tokay is the so-called szamorod. This is produced by pressing a mixture of dried grapes and fully ripe grapes and fermenting the must so obtained. It contains up to about 14% of alcohol and relatively little See also:sugar. The most See also:common See also:kind of Tokay is the so-called Ausbruch wine. This is obtained by extracting dried grapes with the must of See also:ordinary grapes. According to the amount of dried grapes (zibebs) employed, the wine is termed I to 5 " buttig." The A usbruch winea take from three to four years to ripen, and they may contain from 12 % to 15% of alcohol and a little or a See also:fair quantity of sugar, these factors varying according to the vintage and the number of " butts " of zibebs employed. Another variety of Tokay is the so-called nz¢slds. The See also:term is applied to different varieties of wines according to the district. but in the neighbourhood of Tokay it generally refers to wines obtained by treating szamorod or Ausbruch residues with dry wine.

In the neighbourhood of See also:

Menes sweet red wines produced by the Ausbruch See also:system are also termed mdslds. Hungary produces a variety of other wines both strong, such as those of central Hungary, and relatively See also:light, such as those of Croatia and Transylvania. The wises produced at Carlowitz (on the See also:Danube), some 40 M. See also:north-See also:west of See also:Belgrade, are somewhat stronger. They have a flavour somewhat resembling See also:port, but are coarser, and lack the See also:fine bouquet of the latter. The other See also:chief vine-growing countries of the See also:empire are See also:Dalmatia, See also:Lower Austria and See also:Styria. Some of the Dalmatian wines are of fair quality, and somewhat resemble See also:Burgundy.

End of Article: WINES OF

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