HUNGARIAN and AUSTRIAN WINES

Hungarian wines hold high reputation for their tonic qualities, as they contain an unusually large proportion of iron. The most famous of all is TOKAY(which see).

Szamorodni is a noteworthy soft, full, white wine made from the same grapes as Tokay, but without the selection, or addition, of vine-ripened berries.

Among other good varieties are Ruszti or Ruster, also of Tokay type; the red and white types of Meneser, Villanyi and Ofen, or Ofner, Adelsberger; the red Budai, Egri and Szegszarder; the white Magyarater, Nesmelyer, Badacsonyer, Pesti and Somlauer; Karlowitzer, of Port style; several Muscats; Hungarian Vermouth and a number of Croatian wines.

Austrian wines resemble Hungarian in general character. The best known are divers Muscats; Gumpoldskirchner, of Sauternes style; Luttenberger, rich and syrupy; Voslauer, red and white, and several varieties from Dalmatia-among them the sweet Maraschino (made from the grape of that name and having no connection with Maraschino, the liqueur) and aromatic Muscats.