Hungarian wine is a must for the adventurous wine drinker. In recent years, the quality of Hungarian wine has improved by leaps and bounds. Dozens of unknown, typically Hungarian grape varieties grow here. Probably the most interesting wine regions are Eger, Szekszárd, Somló and Tokaj.
One of the strengths of Hungarian wine is the fascinating variety of typical Hungarian grape varieties. More than a hundred are planted in the 22 Hungarian wine districts. The most planted white grape in Hungary is the Olaszrizling, which produces fresh white wines. The Furmint is the national white pride. Furmint is used for the famous sweet white wines from Tokaj, but also produces wonderful dry wines.
The most planted blue Hungarian grape is the Kékfrankos. Traditionally, the lesser-known Kadarka has been important for Hungarian wine culture. But because the Kadarka is susceptible to diseases, it is increasingly being replaced by other varieties.
It is no coincidence that Hungarian, together with Greek, is the only European language in which the word for wine is not derived from Latin. Hungarian wine history goes back a long way. The Hungarian word ‘bor’ for wine is probably derived from Turkish. It is likely that the Hungarians learned how to make wine from Turkish winegrowers in the south of the Caucasus before they migrated to Europe in the fifth century AD.
For centuries, Hungarian wines, especially the sweet ones from Tokaj, were among the most sought-after in the world. The communist period after the Second World War had disastrous consequences for the quality and reputation of Hungarian wine, just like elsewhere in Eastern Europe. But since the fall of the wall, there has been considerable investment and modernisation in Hungarian winemaking. Hungarian winemakers dare to experiment and this is paying off. Hungarian wines are winning international prizes.
Tokaj has been the most famous wine region in Hungary for centuries. In the 17th century, the sweet Tokaj Aszu was even the most sought-after wine in the world. An exciting development in recent years is the dry white wine from Tokaj. More and more of the best winemakers are making them, from exotic grapes such as Furmint, Hárslevelű, Sárgamuskotály, Zéta, Kövérszőlő and Kabar.
Like Tokan Aszu, Hungarian red 'bull's blood' (Bikavér) is a wine with a centuries-old history that enjoys international fame. The name Bull's Blood is based on a legend: The city of Eger was besieged by Turkish soldiers. Hungarian soldiers drank themselves courage with red wine. The Turks thought their beards were red from the bull's blood and intimidated they fled. Bikaver is traditionally made in the wine district of Eger, but Szekszárd is also allowed to use the name.
With the rapid rise of Hungarian wine, lesser-known Hungarian vineyards are also enjoying increasing interest. Somló is praised for its unique terroir. It is a small, extinct volcano in the northwest of Hungary. A strong wind blows over the vineyards with basalt in the soil. The dry white wines get a unique taste from it.
Sopron is located directly on the border with Austria and is one of the few Hungarian wine regions where mainly red wine is made. Especially from the Kékfrankos grape. Szekszárd, in the south, also predominates in red wine. These are made by several dozen passionate winemakers, mainly from Kadarka, Portugieser and Cabernet Franc.
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