Hungarian Wine

With a history dating back over a thousand years, the wine industry in Hungary has seen both glorious periods and challenging times. Wines from Hungary were once a mainstay of royal courts and the toast of nobility across Europe. However, the country’s wine industry was severely hit by the phylloxera epidemic and the post-World War II era instability.

In recent decades, Hungary has slowly rebuilt its wine industry, and today, its wines are some of the best-kept secrets in the world. With 156,000 acres of planted vines, Hungary is now the fourteenth-largest wine producer in the world, and it features many boutique wine estates. They produce beautiful wines full of flavor using winemaking techniques that are considered some of the best in Europe.

Although its dry red and white wines are popular, it’s Hungary’s luscious Tokaji dessert wines that gain the most acclaim. The unique limestone and volcanic soil, and microclimate contribute to the distinct character of these wines.

Hungary’s wine regions grow more than 220 different grape varieties, including some international favorites—like Chardonnay, Merlot and Pinot Noir—as well as grapes that are native to Hungary, such as Ezerjó, Zenit, and Irsai Oliver.

The two most famous Hungarian wine regions are Tokaj and Eger, both of which are found in the northeast of the country. Tokaj is famous for its sweet white wine—Tokaji—and it’s the oldest classified wine region in the world. With plenty of sunshine and humidity, the region enjoys a microclimate perfect for producing intense and sweet wines, which are made through the process of ‘noble rot.’

Eger, on the other hand, is renowned for its blended wines and robust reds, with ‘Egri Bikavér,’ or 'Bull’s Blood’ being a historic gem. The region is located on the volcanic southern slopes of the Bükk Mountains, and it enjoys late springs and dry weather—perfect for producing full-bodied wines.

Moving to the southwest, the Pannon wine region with its continental climate grows a diverse range of grapes, including Kékfrankos and Cabernet Sauvignon.

Duna is known for its Chardonnay, Kékfrankos and Pinot Noir wines while the Balaton region produces aromatic white wines such as Olaszrizling and Kéknyelű. In the northeast, the continental climate of Észak-Dunántúl nurtures reds like Kékfrankos and whites like Rhine Riesling.

Sopron, known for its cavernous, historic cellars and cool-climate wines, rounds out the list. Nestled near Hungary’s western border, this charming region offers a delightful array of Grüner Veltliner and Blaufränkisch wines.

One of the most famous Hungarian wines is Tokaji—long prized by royalty, they are among some of the most prestigious and expensive wines worldwide.

Tokaji is a sweet white wine produced from various native Hungarian and Romanian grapes, including Furmint, Kabar, and Hárslevelű. It has a warm, golden color, with a thick and creamy texture. As Tokaji can be produced using several different grape varieties, its style, character, and flavor will vary depending on which varieties are used.

The most popular Tokaji wine is Aszú. Prized for its perfect balance of sweetness and acidity, its flavors range from honey and apricot to orange peel and marmalade. If aged in oak barrels, Tokaji Aszú can develop additional notes of ginger and clove.

With its blend of syrupy sweetness and a fresh streak of acidity, Tokaji makes a great partner for Asian foods such as Cantonese sweet and sour pork. It also suits aged and blue cheeses, heavily spiced vegetable curries, fatty dishes like foie gras and dark chocolate.

Egri Bikavér, commonly known as ‘Bull’s Blood,’ is a historic red wine blend from the Eger wine region in Hungary. The name Bull’s Blood is tied to legends from the 16th century when, during a siege, defenders of Eger allegedly drank this red wine for strength.

It's traditionally a blend of Kékfrankos (Blaufränkisch) plus other grape varieties like Merlot, Cabernet Franc, and sometimes native varieties. The wine is known for its deep red color, robust body, and spicy character with a balanced tannic structure. Egri Bikavér requires a minimum aging period, typically one year in oak barrels plus a few months in the bottle, contributing to its complexity and rich flavor profile.

Egri Bikavér pairs well with various foods, including roast beef and lamb, Hungarian dishes like goulash and grilled vegetables.

Hungary also produces a white wine blend—Egri Csillag (‘The Star of Eger’). Aromatic and full of green apple, pear and peach flavors, this crisp delight is best enjoyed ice cold. As with Egri Bikavér, half the blend has to be a native grape, but in this case, vintners must use four varieties in total. These will often be Hárslevelü, Zenit, Leányka and Furmint.

When pairing Egri Csillag, opt for lighter dishes like soups, salads, roast chicken or turkey and shellfish.

Beyond blended wines, Hungary produces some of the best single-variety wines in Europe. For instance, you can find dry, mineral white wines made from Furmint grapes in the Tokaj region. Depending on the winemaker, dry wines made from Furmint might have fresh flavors of apple, Meyer lemon or richer layers with a creamy, spicy or honeyed quality—all of which are balanced by the grape's natural acidity.

Villány, a warm subregion of Pannon in the southwest, specializes in red Bordeaux-style wines made with Cabernet Franc and Merlot. The volcanic soils and long, hot summers produce elegant reds with structure, subtle acidity and a balance of fruity and earthy flavors. The region’s Merlot pairs well with lean cuts of beef and grilled vegetables, especially those with a natural sweetness like squash or red pepper.