This area between Eger and Miskolc has been somewhat neglected. This is a great shame for in the past fine Hungarian wines were made that were intended to be used in production of sparkling wines. This area has great potential but has been poorly managed. The soil consists of loess and chalk yet unfortunately only produces very simple white wines that are very acidic. Drinking temperature for this Hungarian is 8-10°C (46.4-50°F).
Slovakia is much smaller than the Czech Republic and this is made more telling by the fact that about one third of the country consists of the Tatra mountains (Nizke Tatiy). Slovakia borders Poland, Hungary, Austria, and the Czech Republic. The climate is continental with mountain influences, with hot dry summers and very cold winters.
The vineyards are concentrated in two areas, in the south west near Bratislava, close to the Czech, Austrian, and Hungarian borders, and to the east of Kosice against the border with Hungary and the Ukraine. Both areas are characterised by many rivers, the Danube (Donau) and its tributaries the Váh, Nitra, and Hron in the west and Hronád, Topla, and Ondava in the east.
The dry (szâraz) Tokaji Szâraz Szamorodni has much in common with a Fino Jerez (sherry). Drinking temperature for this Tokaji Hungarian wine is 10-12°C (50-53.6°F).
The secret of Tokay wine is the microclimate which causes autumnal mists in the morning which are driven away later in the day by the heat of the sun. These are ideal environmental conditions for Botiytis cinerea (the noble rot) which eviscerates almost all the moisture from the grapes, leaving a very high concentration of sugars, aromatic, and flavour substances in the grapes.