Hungary has a rich winemaking tradition dating back centuries and Hungarian wines have a diverse range of styles and grape varieties; however, Hungary is arguably still most famous as the home of the great dessert wine Tokay (Tokaji) Aszu.
The main grape varieties used in Tokay are Furmint and Hárslevelú and these grapes are allowed to fully ripen in the warm, moist climate until they are affected by Botrytis cinerea or Noble Rot. The shrivelled grapes (Aszu) are then put into wooden hods known as puttonyos where the grapes are crushed to a pulp. The number of puttonyos on the label indicates the sweetness of the wine – with two the driest and six the sweetest. A seven puttonyos wine is sometimes made in good years – this is known as Tokay Essencia – considered, by many, to be the ultimate “nectar” of wines.
Hungary also produces excellent dry white, red, and rosé wines. Key white grape varieties include Furmint, Hárslevelű, and Olaszrizling. For reds, Kékfrankos (also known as Blaufränkisch) is a standout, as are Kadarka and Cabernet Franc.
While historically renowned, Hungarian wines saw a dip in quality during the communist era. But in recent decades, a new generation of quality-focused producers, like Royal Tokaji, has reinvigorated the country’s wine industry, earning it renewed global recognition and acclaim.
Showing all 3 results
