Hungary has a rich wine tradition that stretches back hundreds of years. The country is known for its unique grape varieties and varied wine regions, where the climate, soil and microclimate create perfect conditions for both white and red wines.
Important wine regions in Hungary
Tokaj – Known for the dessert wine Tokaji Aszú, made from Furmint and Hárslevelű grapes. Internationally acclaimed and storable.
Villány – The southern wine region with full-bodied red wines, often made from Kékfrankos, Cabernet Sauvignon and Merlot.
Eger – Home of the classic red wine Bikavér ("Bull's Blood") with Kékfrankos as its base.
Szekszárd – Produces powerful red wines and some versions of Bikavér.
Badacsony and areas around Lake Balaton – White wines made from Olaszrizling and Chardonnay with fresh, fruity notes.
Tokaj – the king of wines
Tokaj is Hungary’s most famous wine region and has an international reputation for its unique dessert wine, Tokaji Aszú . The region is located in northeastern Hungary, where volcanic soil, floodplains and a humid climate create perfect conditions for grapes such as Furmint and Hárslevelű . Tokaji Aszú is made using the special method of “noble sotting” , where the grapes are attacked by the natural mold Botrytis cinerea , which concentrates sugar and flavor. The result is an aromatic, sweet wine with notes of honey, apricot, citrus and spices.
In addition to dessert wines, Tokaj also produces dry white wines with high acidity and fresh fruit notes, often based on Furmint. The region has a long wine tradition documented as early as the 17th century and is internationally regarded as one of the world's most elegant and age-worthy wine regions.
Important grape varieties in Hungary
Furmint – The main grape in Tokaji wines, high acidity and long aging potential. Flavors of citrus, apple and honey.
Hárslevelű – Aromatic grape in Tokaj blends, gives floral and tropical notes.
Kékfrankos (Blaufränkisch) – Base grape in red wines and Bikavér. Produces fruity, spicy wines with balanced acidity.
Kadarka – Traditional additive in Bikavér, softens tannins and adds fruitiness.
Cabernet Sauvignon & Merlot – Used in southern Hungary, adds body and complexity to red wines.
Olaszrizling (Welschriesling) – Common white grape, especially at Lake Balaton, produces fresh and fruity white wines.
Chardonnay & Sauvignon Blanc – International grapes for both young and age-worthy white wines.
Bikavér – Hungary’s classic red wine blend
Bikavér, meaning "bull's blood", is an iconic red wine blend primarily from Eger , but also from Szekszárd .
Deep red color, full-bodied character and balanced flavor profile.
Traditionally mixed with Kékfrankos, Cabernet Sauvignon, Merlot and sometimes Kadarka.
Elegant tannins, fruity notes and a slightly spicy finish.
Perfect for grilled meat, game, stews and cheese-based dishes.
Hungarian wine production today
Hungarian wine production combines traditional methods with modern technology, resulting in a variety of wines – from aromatic whites and rosés to powerful reds and sparkling wines. Visiting Hungary offers the opportunity to explore vineyards, attend wine festivals and learn about the historical significance of wine. Hungarian wines are also used in cooking, enhancing the flavours of traditional dishes such as goulash, game stews and cheese-based dishes.