Many thanks for your comments, I’m always glad to get feedback and happy to see how many people care and have similar thought on Hungarian wines…
Well the best way forward is always spread the words…talk to people about Hungarian wine, food, culture and so on, they will discovery it. Come to Hungary and back home demand it.

Regarding the master of wine studies, I have a blog site http://www.jediofwines.com which covers a bit and my written in Hungarian language http://www.masterofwine.hu but I should (must) do much more work online and offline exams coming next year summer and so much to learn of course. I know the recipe but don’t quite have all the ingredients to cook the dish and probably have to practice the cooking before I serve but I promise work more online regarding the MW studies as well.
All the best and happy reading
Kristian

Thanks for caring this much about the Hungarian heritage (wines,cousine, origin…)
I read several of your articles and I loved them! I would defenetely like to read some of your work for your Master of wine studies as well! (You mentioned about it in your previous comment. )So if you have a chance and time…. can’t wait
And I agree with you. I don’t understand, how is it possible that Hungarian cousine and wines are not known much around the world. It’s a shame:( wish I have money and connections to introduce at least some great Hungarian reds here in America! Unfortunately – beside Tokaj wines – the cheap reds you find in some liquer stores are barely enjoyable! Hope that will change in a future….
Best regards: Szilvia

Much appreciated your comment.

When you look up an English wine book, you will find Hungary tucked in the Central/Eastern European section usually in combination with other countries, at very best Tokaj is highlighted, but that’s about it.

Austria has rightfully his own section so why not the Hungarian wines?

You’re unfortunately right, they’re not many Hungarian restaurants in the world.

Several years I wrote a dissertation on Wine-gastronomy. I raised the question why is Hungarian gastronomy/cuisine world famous (at least some people claim this in Hungary) and how can you measure this? Simple. If it’s good people want to eat it where they live, hence German tourists will ask for it in Germany, British tourist in the UK and so on and so on, they surely want the pleasure to have access to it all year round.

I approached the Hungarian embassies, consulates and asked them if they could provide me with numbers of how many Hungarian (Hungarian food, wine, etc.) restaurants are in their country, they surely must know such information I thought. Most of them were really helpful but the answers were devastating. One in the UK (a second opened in London, recently), none in South Germany (areas of Stuttgart, Munich), none in Ireland, none in Washington DC but some shops and restaurants in New York, Florida and some shops in California which is great.

It is one way forward to promote Hungarian wines with Hungarian food. I believe wine is meant to be with food (unless you judge it, etc.) at the table there is much work which must be done. Especially when it comes to Tokaji, the one and only. I shall post shortly some work which I done for my Master of Wine studies.