Hungary is famed for its most legendary wine entry: The near mythic dessert wine Tokaji Aszú, a wine made from Furmint and Harslevelu grapes grown in the volcanic Tokaj region, affected by botrytis, and subjected to skin-contact. Dry whites from the extinct volcanoes of Somló and Lake Balaton, and robust reds from Villány, Szekszard, and Eger showcase Hungary’s viticultural diversity and vitality.
With winemaking roots stretching back over two thousand years, and with small-scale producers preserving traditions that survived the country’s intense collectivization of agriculture in the second half of the 20th century, Hungary is emerging behind the ghost of the Iron Curtain to present its world-class wines to an increasingly receptive audience abroad.
