Hungary.
The wines of Hungary, we are told, “possess considerable body with a moderate astringency.” The varieties of wine known as Ausbruch and Maszlacs, including the Tokays, Rust, Menes, and many more, are of the most important character. Without the addition of dry berries the so-called natural wine or Szamorodni is obtained. The Tokay essence, a very sweet wine, should be also very old. When fifty years in bottle it costs some £3[33] for a small flask. Ausbruch, also sweet, should be also old. Maszlacz is of four different kinds. The Mezes, Male or Imperial, does not get into trade. Meograd, Krasso, and Villany from the West of Hungary are good strong wines of the second class. Wines of the third class are very numerous. There is no space to mention more than the red wines: Baranya, Presburger, Somogy, Vagh-Ujhelyer, Paulitsch, and Erdöd, and the white Miszla, Balaton, Füred, Hont, Pesth, and Weissenburger. Samlauer is one of the best white wines made at a place called Samlau, as Erlauer another good wine at Erlau. The most commonly known Hungarian wines of the present are Oedenburger, Samlauer, Neszmely, and Carlowitz.