Is there anything that is specific and exceptional for the region of South Moravia? Of course there is. It is Burčák (young, slightly fermented wine). Only here, except of Moravian Austrian border region in Austria, people enjoy this drink, which is an intermediate product during wine production. It is a drink which is slightly cloudy, of sweeter taste and strong flavour, resembling particular grape type with alcohol contents from one to seven percent. Burčák is most commonly made of white wine grapes but it also tastes excellent when made of red wine varieties. It is served from the middle of August till the end of October when early varieties such as Muscat and Müller are harvested. The whole Burčák campaign is famous for its atmosphere. Special Burčák events are orgainised in towns where stories are told about Praguers who do not know that Burčák cannot be placed in bottles with tightly closed caps as it is still fermenting. Doing so results in bottles exploding, leaving everybody involved as a living bait for wasps.

According to Czech viticulture law, Burčák is only that particular wine that is harvested that same year, which is from 1 August to 30 November.

This phenomena is also quite popular in nearby Austria. Burčák is called “Strum” here meaning attack. Attacking our taste buds. The most extensive Burčák festivals are held in the wine-making town of Hustopeče.

Hustopeče is an old German town with fantastic history connected to the first Czech president T.G. Masaryk.

Burčák festivals are carefully prepared, they even have a Burčák committee which supervises the quality of Burčák. That makes this autumn festival of fermenting wine a truly sought after event.