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Sopron, the capital of Blue Franc

Aug. 18. 2018
Sopron, the capital of Blue Franc

There are so many interesting facts, credible and fun stories about Sopron, Sopron wines, poncichter traditions and legends about the Blue Franc that we could easily write a novel about them.

We want you to experience this rich tradition during your stay in Sopron, so we collected a few thoughts and ideas that could arouse your interest in discovering the Sopron wine region.

Grapes were grown in the Lake Fertő area as early as in the Celtic times. Later on, since the Amber Road led across the region, Roman legions were busy cultivating vine plantations in peace time. And why? The secret, i.e., the specialities of this wine region lies in the natural character of the area. Due to the light-reflecting effect of Lake Fertő, the vines enjoy much more sunlight on the hills at the meeting point of the Little Hungarian Plain and the Alps than anywhere else. Besides, thermal regulation and the appropriate humidity are also given.

Viticulturists of the Sopron area typically made white wines at first; the Blue Franc only began to gain ground in the second half of the 19th century. Local legend has it that the wine was named after the money used by the soldiers serving in Bonaparte Napoleon’s army. The reason was that local farmers only sold their better wines to soldiers for the more valuable blue French bills.

It is well-known that moderate wine consumption helps you preserve your health. We also know that each meal and course is best paired with different kinds of wine, so we suggest you taste Sopron wines from Hotel Lövér’s selection to accompany your dinners. Chardonnay, Green Veltelini, Irsai Olivér, Blue Franc Rose, Blue Franc and Merlot – the most famous Sopron beverages feature Hotel Lövér’s wine list, too, so you are welcome to select the best ones for your dinner.

Have you ever heard of the meals made by the poncichters? Poncichter was the term used for those Sopron viticulturists who grew beans between the vine rows, so beans had a major role in their cuisine. Bean scones, cabbage with beans, bean polenta, bean dumplings, bean strudels, just to mention a few. If you’d like to get a taste of these special flavours, let us recommend Hotel Lövér’s thematic dinners on Saturdays, when Chef Zsolt Major and his team will also make poncichter meals this September.

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