International Women's Club of Moscow

Wines from the Abbey Winery in Pannonhalma Tricollis

It keeps every year the traditions of the previous vintages.

Our aim was to create a blend that is characteristic of our wine region.This wine incorporates three typical grape varieties of our wine region. Its basis is 50% Welshriesling.

One third of it is made from Rheinriesling with its delicate acidity which is a typical characteristic of the limy soil. The remaining 20% is GewĂźrztraminer that ensures the unique aromas of the wine.

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Our RosĂŠ

is a lovely blend of 50% Pinot Noir and 25-25% Merlot and Cabernet Franc.

We destem the harvested grapes in our pressing house and put the red mash into the fermenting tanks. The juice is bled off after 6-8 hours following the crushing of the berries. During this time the colour of the red grapes soak out only partly, thus ensuring the bright pink colour of the juice and its fragrance and taste suggesting those of the fresh fruit.

Further information: www.bences.hu

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he Benedictine monks having settled on the Sacred Hill of Pannonia have always been closely associated with viticulture and wine making. They have applied the highest actual level of wine-growing.

At the beginning of the 1900s the Archabbey had about 100 hectares of vineyards in the direct vicinity of Pannonhalma and it also had plantations on the Somló Hill and in Tokaj -Hegyalja. Its bottled wines both whites and reds were sold in Hungary as well as abroad far beyond the borders of what was then Greater Hungary.

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he facility was designed by the architects of the CZITA Architectural Office based in the city of Győr, in close co-operation with Tibor Gál, the internationally famed wine-maker of Eger who oversaw the enological-technical work and was expert consultant of the Winery.

he grapes from the vineyards of the Abbey Winery Pannonhalma are processed in the new cellar and wine house of almost 2000 square meter ground-space located at the south-eastern foot of Saint Martin’s Hill in direct neighbourhood of the monastery. The building complex matching to the environment and utilizing the configurations of the terrain makes it possible for the Guests to have full insight into the technological process of wine making and its results.

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he cellar technology fitted for the composition of the grape varieties is suitable for producing more than 300.000 bottles of quality wine a year.

We introduced a special wine producing process that perfectly preserves the high quality potential of our grape varieties. Its basis is the four-storied building with each floor devoted to a different stage of processing where we can apply gravitational material movement. The juice of the white grapes goes into temperated stainless steel fermentation tank, while the fermentation of the red grapes is served by wooden vats and temperated metal tanks. The maturation of the red wines and some of the white ones is carried out in the cellar branches full of wooden barrels reaching deep into the hill.

Szamos Marzipan Everything started with a rose The small Serbian boy Szavits Mladen – who could have inherited the attraction towards oriental sweets with the blood of his ancestors fled from the Balkan – growing up without a father in Szentendre in poverty was a confectionery student in the shop of the appreciated Auguszt E. József in the Krisztina Boulevard of Budapest.

One fine day – at the beginning of the 30’s – a Danish confectioner came to the company, who showed that: with appropriate manual skills, attention and plenty of practice pretty roses can be moulded from the sugared almond mass, the marzipan.

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The apprentice learnt the lesson with close observation. Since then great many of hours, days, months, years and centuries passed and many-many hundreds of thousands marzipan roses were sold. He met a woman, of course in the confectionery, they had beautiful children and for today even their grandchildren are grown-ups, a decent son-in-law came to the house and all of them learnt how to make roses.

The Szamos marzipan company employing more than 200 people in Pilisvörösvár came into leaf by the middle of the 90s from that rose. Most of the recipes spoke highly of the inventiveness of Szamos Mátyás. There are as many shapes, flavours, specialities and surprises as many pieces.

Further information: www.szamosmarcipan.hu

Social responsibility

Marzipan history

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rimarily the local kindergartens, schools and pensioners can enjoy the social sensitivity of the company, the larger or smaller charitable donations provided at the right time are always received well.

We cannot miss the participation in the support of the victims of different disasters.

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he endeavour of the Szamos Marcipán to be unique is can be traced in this field, too. It often co-operates with social or civil organisations to help with their charity by the preparation and selling of unique marzipan figures enhancing generosity becoming one with the goal.

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essage: The real accomplishment of a company, a brand is social responsibility (CSR). Not only suffer from tthe he pressure deriving from social difficulties, bbut ut think about what possibilities you you have, what can youu improve, with whatt you can help, how w you can be part of the he procedures! It is worth orth undertaking even with the smallest things!

arzipan is a sweet dated back to the Middle Ages. Numerous recipes started like this: Take almonds, put them into the mortar add cane honey to them and smash them into a dough, in the meanwhile sprinkle rose-water on it.

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t came from Persia to Europe in the 13th century.

The secret of its preparation probably was ferreted out by the croises of Venice. It was first made in Venice, its name refers to the patron saint of the town, Saint Mark: the Latin name of marzipan is panis martii, whose meaning is: Mark’s bread.

n the Middle Ages marzipan was already the favourite of the sweet-lover European nations, its production became a prosperous industry in the town of Lübeck

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ccording to the myth the little daughter of Badrutt Mark confectioner made the first marzipan accidentally around 1400 in Venice. The little Mary was playing in the workshop of her father when mixed honey into the ground almond and put the mass on a hot cooktop. Her father tasted the dry sweet and called out: “Here is Mary’s confectionery invention!” He moulded it following the pattern of the Venetian decorated sacred candles, and called this new sweet Mark’s bread, and started to sell it on the thanksgiving of the patron saint of the town on the square in front of the church.

During plague epidemics bread-shaped marzipan was distributed among the people to save them from the illness. At first it was made with honey, later with sugar.

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ccording to the “Historical and Etymological Dictionary of the Hungarian Language” the first written domestic record of marzipan is from 1544 in the form of “marczapan”. Its Italian (marzapane) origin refers to the early appearance of the confectioners from Italy in Hungary.

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he innovative confectioners replaced the original almond with walnut, hazelnut, cocoa or pistachio. They made also marzipan bonbons: they aromatised the marzipan mass with lemon, orange, vanilla or strawberry, formed small balls out of it, dipped them into hot mass of Christmas fondant diluted with water then dried them.

The Arboretum and Herbal Garden in Pannonhalma Abbey Monks in ancient times grew and collectected herbs with great care for the benefit of the sick. Data demonstrating scientific examination and landscaping of the monastery’s natural environs reach back centuries. In 1830 as many as 800 man tree tr and bush species were to be found on the Archabbey’s lands. It was through throug the design of Fábián Szeder in i the 1840’s that the current form of the arboretum took shape. t

Today the arboretum has several hundreds of tree and bush species, many of which are rare species and varieties in Hungary. The arboretum of the Archabbey is a place for recreation and relaxation, but it is also home to educational nal work and scientific research.

In addition to these values, the area also has a rich songbird population.

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Further information: www.bences.hu

Soaps

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he soaps produced by the monks of Pannonhalma have been created from traditional recipes.

The basic ingredients of the products are authentic “Monastery herbs”, and the method of preparation meets the today’s requirements. The first four members of the family was “created” according to the above mentioned principles; are all traditional recipes, using pure vegetable oils, no preservatives, and they are strictly hand-made.

Cosmetics

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he Benedictine abbeys have the thousand-year tradition of growing crops, of which herbs have always been most important. They are basically two ways of using these herbs; for medical and for cosmetic purposes. On the basis of the writings and recipes found in the Pannonhalma Abbey the medical usage has been a major success over the past years, thanks to the – perhaps best known Pannonhalma products – the herbal tea family. It is perhaps less known that the written relics found in Pannonhalma provide also the recipes of cosmetic products, like for variety of creams and soaps.

Zwack Maximilian The elusive sweetness of Maximilian comes from the Furmint grape, the hallmark of the renowned Tokaj-Hegyalja winregion. Only quality wines are used, distilled once only to make a wine distillate with an approximately 80% alcoholic content, ensuring that the characteristic flavour of the Furmint grapes will be captured in its heart.

How do we make such a fiery wine distillate so smooth?

Tokaji Szamorodni wines are also added to mellow the brandy, while, together with the usual spices used in brandy – raisins, green walnuts and tea - blossom from the linden tree, one of the most Hungarian of trees, is used as an essence in Maximilian.

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What is an essence? An essence is usually made by soaking spices in the pure spirit to extract their flavours. In Zwack Maximilian Spirit of Tokaj, however, we sprinkle linden blossoms directly into the wine distillate, enhancing the characteristic bouquet of Tokaji wines with the fresh flavour and fragrance of flowers.

The Zwack Maximilian Spirit of Tokaj is then aged in oak casks at the Zwack distillery for several months under the watchful eye of master distillers.

After ageing, the wine distillate is filtered through a bed of linden blossoms before bottling. It is then poured over the flowers and stirred several times a day by the master distiller to allow the wine distillate to blend with the blossoms, extracting the fragrance from the flowers that bequeath a golden yellow aura to the brandy. Zwack Maximilian Spirit of Tokaj is then bottled by hand into its elegant, uniquely shaped bottles.

Further information: www.zwackmaximilian.hu

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wack, yes, but you have probably never heard of Maximilian.

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t is thanks to Maximilian Zwack that today we can enjoy this exquisite drink.

Born in 1838, he became well versed in the art of distilling and the making of liqueurs at an early age, like all the other members of the family. In 1855, he was working as an apprentice in a distillery, but his real love lay in the making of wine. He became acquainted with well known wine growers who adopted several of his ideas in their work.

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n 1866 he became a partner in his elder brother, Jozsef Zwack’s company in Budapest producing and distributing spirits and liqueurs and the company’s name was changed to Jozsef Zwack & Co. Maximilian was the Co.

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urn of the century Hungary was the golden age of coffee houses where brandy

was very fashionable, even among the ladies who drank it with their friends. The two Zwack brothers began importing three kinds of brandy from France.

However, after analyzing how it was made, Maximilian decided he could do better himself and developed a high quality, authentically Hungarian wine distillate with wines from Tokaj. Thus what was then called Tokay Brandy was born and subsequently registered in 1912, becoming a resounding success both at home and abroad, as far away as the United States.

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aximilian Zwack – called Maxi by his family – was involved in the management of the family until 1917. He died in 1920. His wonderful legacy, Tokay Brandy, was produced by the Zwack Company until World War II when the recipe sank into oblivion in the wake of tumultuous times. Sank, that is, until today when we created Spirit of Tokaj once more, named after its illustrious godfather, Maximilian Zwack.

Herend Porcelain Queen Victoria Dined On It. Princess Diana Delighted To It In Her Christmas Stocking.

Now Savor A Special Herend Experience Of Your Own.

Brush your fingers along Herend’s smooth white porcelain body and hand ppainted designs, g and sense the ppassion of great sculptors, ors, master painters and visionary nary designers imbued in every piece they lovingly ly craft.

Welcome at the stand of the Hungarian Embassy!

Invite Herend nd into your heart and home, and behold the ideal co-mingling of beauty and practicality. Intended for use and enjoyment as well as artistic allure, Herend’s durability and ease of care ensure it fits perfectly with your lifestyle.

This is the start of the lifelong love affair.

This is the romance of Herend.

Further information: www.herend.com

Apponyi

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efinement and restraint mark one of Herend’s best known décors.

How Herend Began

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erend holds a rich history spanning many years, crossing many oceans and charming generation after generation to enjoy worldwide acclaim as the pinnacle in supreme porcelain, also known as “white gold.”

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ow the biggest porcelain manufactory in Europe, Herend was founded in 1826 to produce earthenware in the small Hungarian village for which it was named. At the time, Hungary was flooded with low-cost pottery, so competition was fierce. In 1839 a major turning point occurred when Mor Fischer became the Manufactory’s new owner.

Taking Herend in an entirely new direction, visionary Fischer carved out the unique niche of producing dinnerware replacement pieces for Europe’s royal families to complement their valuable porcelain patterns from Germany and the Far East.

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ake the Herend version of the “Fleurs des Indes” motif. Simplify it, adding a sense of bourgeois confidence and refinement to its nimitable Oriental restraint and charm.

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leurs des Indes – the flowers of the East Indies – the pattern from which Apponyi derives.

erend’s wide, discriminating range of motifs made the manufactory a favourite supplier with aristocrats at home and abroad, and with kings and emperors. The House of Habsburg in Vienna awarded it the title ‘Purveyor to the Imperial and Royal Court’, a coveted title indeed among industrialists and merchants of the later 19th century.

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hat is the pattern ordered from Herend in the early 1930s by the great landowner and statesman Count Albert Apponyi, who was a prominent politician for almost sixty years, came from an aristocratic landowning family. He entered

Parliament in 1872. Much of his career was spent fostering a right-of-centre consensus, during a period of flux in the party system.

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leurs des Indes contains a motif of flowers and bowing leaves, springing from a stylized basket.

A Fleurs des Indes dinner service was laid at the Elysée Palace when Emperor and King Francis Joseph of Austria-Hungary was entertained during the Paris Exposition of 1867.

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pattern derived from this is was delivered to Apponyi in the earlyy 1930s. It combines the exoticism of the Far ar East with the confidence and balancee of the haute bourgeoisie, taking the main motif of Fleurss des Indes and enlarging it.

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ince then the Apponyi décor has taken on a life of its own, becoming one of Herend’s most popular types of decoration. The centrepiece of this simple, restrained pattern is the stylize peony of the Fleurs des Indes décor. On the ledge, flower motifs are scattered.

Separating the two are garlands of stylized leaves.

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he Apponyi pattern is available in many colour variants: green, blue, purple, orange, multicoloured, black, yellow, lilac and maroon.