SZEKSZÁRD WINE REGION
The progress in the wine region has been outstanding in recent years. The number of cellars producing excellent competitive
wines even on international standards has significantly increased.
The majority of the winemakers with longer reputations have made significant investments creating the technological background,
ageing and storing capacity for an even higher standard operation. Although it does not influence the quality of the wine, it is important
from the point of view not only of tourism, but also the townscape that in many places architecturally high standard wine
houses and processing plants were built. Naturally, the vineyards are being continuously reconstructed and developed.
The settlements belonging to the wine region are: Alsónána, Báta, Bátaszék, Decs, Harc, Medina, Mórágy, Őcsény, Sióagárd, Szálka, Szekszárd, Szentgál-Szőlőhegy, Várdomb, Zomba. The registered red area is more than 2100 hectars, and less than 450 hectars of white area is recorded.
Among the red varieties the Kékfrankos is the most important, being almost one third of the total red area. The Merlot, Cabernet Franc, Cabernet Sauvignon, Zweigelt are then the most frequantly cultivated varieties, but the Kadarka although has a lower size it is more and more important. It is strange that the quantity of Kadarka is small, although those interested could taste nice Szekszárd winesamples. Many winemakers believe that Kadarka created the reputation of Szekszárd, and they would not neglect it; on the contrary, in the world of wine, unique, local varieties gain prominence. Although it is not necessary, the latter is another argument for Kadarka.
So it is out of question that Szekszárd cannot be imagined without Kadarka, but some have certain
doubts. They say, good quality is found in Kadarka, but approaching the problem from vine-growing, it is not easy to
obtain it. Kadarka, like Pinot Noir, requires a lot of care, hitting the right acids and fine body causes a lot of difficulties year
by year.We hope the quantity of Kadarka will increase in the future. The number of the supporters for the variety is getting larger,
as more and more wine-lovers understand is the need for Kadarka. It can hardly produce the colour, taste intensity and
concentration of the Merlot or cabernet franc varieties, or a better Kékfrankos. But it is not ‘supposed to do this’, a proficient
wine-drinker does not expect it from a Kadarka, but rather what comes from its tannin-poor and acid-rich nature,
is its lightness (in the positive sense of the term), good drinkability, its spiciness and fruitiness. All in all there are several
arguments for Kadarka.
It can be really delicious, it has a historical past, its ‘Hungarianness’, its outstanding, age-long role played in Hungarian wine history make it our real national
treasure, and its PR value is also unrivalled. One would hardly find better wine companion for traditional Hungarian
dishes (stews, fish soup, dishes with paprika), but it also goes well with the modern, more easily digestible representatives
of international gastronomy.
Among the whites the Olaszrizling, Chardonnay and Veltelini varieties are the most populars.