They came to showcase the wines of Hungary, and there was a wide selection on view to tempt most palates, but.
Leading lights from vineyards around the country were there to enlighten, but it was tough to hear their story due to an annoying disco in the background. We came to learn, not party.
Sadly, the main speaker failed to deliverer a broad picture of the history and selection of product available in the United Kingdom and where they can be sourced.
Putting that aside, post-event research showed that Hungary has a wine-making tradition dating back over 2,000 years when Celtic tribes were the first to cultivate grapes.
Romans conquered Pannonia and introduced advance viticultural techniques and records also show that by the 5th century AD extensive vineyards were in place.
Techniques were refined during the Middle Ages, but Hungary’s wine production suffered a setback in the 19th and 20th centuries during an phylloxera epidemic (a microscopic, aphid-like insect which attacks grapevines) and the nationalisation of vineyards during the Communist era.
Now, a new generation of winemakers is reviving the industry and bottles are available at British supermarkets. Lidl, apparently, are leading in range, and Waitrose stock premium brands, but others from smaller wineries are not, yet.
You can, of course, source brands on the internet with many desperate to discover new markets and to raise their profile, hence the visit to Auld Reekie, and some, we were told, are in the affordable price range and feature in special buyer initiatives.
Believe me, some of the wines at the Edinburgh Printmakers presentation were something to savour and worthy of exploration.
Some facts. There six wine regions with 58,000 hectares of vineyards in Hungary. They produce 268 million litres of wine annually and among the white grape varieties are Furmint, Olaszrinzling and Juhfark.
Black grape varieties include Kadarka and Kekfrankos, the most widely planted red grape, known to produce medium-bodied wines with vibrant acidity, fruity character and spicy notes.
Hungarian producers have to deal with an extremely varied terrain and soil characteristics which move from volcanic to limestone, clay to marl and to sedimentary.
Temperature is also an element, and it is changing. Hungary is currently shifting, we were told, from the northern edge of the wine-producing belt to its heart.
However, despite climate change, many of the northern wine regions are still in the cool climate category.
The white wines from these regions, for example, are characterised by intense aromas, bold acidity and freshness, while the reds have low alcohol and fruitiness.
For example, the Tokaji region has wines with distinctive tastes. Weather here can range from minus 25 in the winter, although it is getting warmer, to 40c in the summer and the grape growing season is short, May to early September, we were informed.
Disznoko 5 Puttonyos is a world-renowned sweet desert wine known for its complex flavours of apricot, honey and spice, and it is made from noble rot grapes. This is a beneficial fungus that shrivels and concentrates sugars, acids and flavours in ripe wine grapes, resulting in premium sweet wines. It pairs were with desserts, foie gras and blue cheese.
Other wines in the portfolio, yes we sampled several, were equally distinctive, and we were told that they are among the biggest sellers in Hungary. Not surprising.
Hoffmann’s, a small vineyard, started its journey in 2021 and it has expanded, adding new vineyards. We sampled one of their offerings, Rizzz 2024, which is fermented at low temperature and exclusively in stainless steel tanks.
It was described as fresh, lively low in alcohol and pleasantly sparkling, ideal for summer evenings on the terrace or for ladies at parties. It was sparkling, but we have experienced superior sparkling wines. However, who are we to argue as 15,000 bottles a year are currently being produced.
On the other hand, Ats pincezet proved a pleasant white, alcohol 13.7%.
On to reds and the Thummerer we sampled was a disappointment, but Takler was a real find. Warm, refreshing and a real delight to the palate. It went well with the sausage rolls served on the night, and so did St Andrea which has an alcohol content of 14.46. It hails from an award-winning winery in the Eger region and the volcanic soil produces and elegant and very drinkable red.
