By the end of the Century there were a great many cellars, and modern methods of cooperage were adopted e.g. metal hoops were introduced. In the 19th Century new production methods were developed, the cubic capacity of barrels was standardised, and in the latter half of the Century vinicultural equipment was fully modernized. The devastated types of grape were taken over by newly imported varieties which rejuvenated the country s viniculture. In the period following the Second World War viniculture and wine-production saw rapid development. From the 1990s quality wines and traditional vinicultural values came to the fore.
Experts predict a fine future for local wines and traditional grape types.
This publication presents the natural treasures of Hungarian wine regions, as well as the richness of Hungarian culinary culture, offering magnificent regional dishes to go with the finest vintage Hungarian wines. Connoisseurs are offered special and unique vinous recipes which call for noble Hungarian wines from Tokaj to Sopron and Vill ny to Eger . Budapest Szentharomsag ter 6.