The Sun.
London, England, 1862-05-09 00:00:00

HUNGARIAN WINES.

A report on Hungarian wines, by Mr. Dunlop,
Attache to the British Embassy, hes just been in-
cluded among some papers presented to Parliamant.
On the question whether wines from Hungary can
be imported into England at a cheaper rate than
wines from France it throws some interesting light.
As to the capability of the country for producing
almost any quantity there seems no doubt; but the
absence of. care, method, and discrimination is still
such as to seriously counteract the existing natural
advantages. The Hungarian farmers and proprie-
tors, however, it is said, are now awakening to the
fact that, although they have about the largest and
best districts in Europe for wine growing, and un.
limited quantities of nearly the best grapes for the
purpose, they continue to make, on the whole, very
bad wines for exportation—far inferior in quality
and flavour to those which, with ordinary modern
appliances, might be manufactured throughout the
country, and much smaller in quantity than their
extensive vine farms could easily produce, The
Hungarians, it appears, thoroughly understand the
culture and management of the grape previously to
the vintage, but their whole subsequent system is
" careless, wasteful, rude, and defective." The
formation of a Wine Association has been sug-
gested to correct these evils, but the remedy
seems open to each individut'l, since the intro-
duction of proper methods would involve but
little expense in new machinery. The estimates
of the annual quantity of wine produced
in Hungary are rather vague. Mr. Dunlop thinks
it may amount to 390,000,000 English gallons,
which, after allowing for the home consumption,
would leave about 100,000,000 for exportation. Of
this about two-thirds aro white and one-third is red,
and Mr. Dunlop considers it is " no exaggeration
to state that if Hungary once saw a clear way open
for the export of her wine she would make planting
arrangements to supply any demand within the
bounds of probability from foreign markets, and
would equally increase her care and attention as to
the qualities required." Railway facilities, how-
ever, would also be essential, and it is believed that
if a line which was planned many years ago from
Pesth to Fiume, and which was rejected by the
Vienna authorities because it did not harmonise
with their "strategic absurdities," had been carried
out, the present exports of Hungary would have
been double what they are, and the export of wine
much more than double. The impression is that if
there were a direct communication between Hun-
gary and Great Britain via the Adriatic " the
people of England would be able to have an impe-
rial pint of good Hungarian wine at from 4d. to
7d. sterling." Mr. Dunlop considers that the time
bas arrived when English merchants and capitalists
should direct special attention to the capabilities
of this trade. Hitherto the Hungarians have
devoted too much care to the production of
"curious" and liqueur descriptions, but to develope
the real powers of the country they should, it is
contended, devote all their energies to the culture
and improvement of their strong, dry, clean wines,
and study by all means to fit them for the foreign
market, by carefully assorting their grapes, and by
manipulating the wines at home as the Spaniards
do their sherries. If the English middle and lower
classes do not take to the light acid French wines,
they would certainly, it is observed, become large
consumers of the dry, strong-bodied, clean Hun-
garian wines, especially white wines, and these
could be supplied to them cheaper than sherries
from Cadiz. The strong red wine, resembling Bur-
gundy, which might also be largely made in Hun-
gary, would, it is added, perfectly suit the English
market.