Királyleányka and Leányka—Hungary’s Maiden Grapes
Hungary boasts two related white varieties which are often confused, and have unclear origins. Királyléanyka, which translates as ’princess’ and Leányka, which means ’maiden’ or ’girl’.
Furmint – Hungary’s Flagship White
Wine aficionados have long known of the delights of Furmint, especially in the form of the delectably sweet Tokaji Aszú, and increasingly over the last decade or two in its latest dry incarnations.
Portugieser – A Fresh and Fruity Hungarian Red
In Hungary, Portugieser has made its home in Villány, but is also found in the Kunság and Eger. It’s an early-ripening variety with thin skins. Its soft tannins and pronounced fruit aromas mean it doe...
Hungary’s Two Bull’s Bloods
Bikavér is probably still Hungary’s best-known red wine, despite the indignities it suffered during the second part of the 20th century. But most wine drinkers, even Hungarian ones, have no idea what ...
Unpronounceably Aromatic Hungarian Wines – Cserszegi Fűszeres and Irsai Olivér
Two 20th century Hungarian white crossings have proved remarkably popular in the last few decades—Irsai Olivér and its offspring, Cserszegi Fűszeres, dubbed the unpronounceable grape by one British Ma...
Egri Csillag – The Starry-Eyed Partner to the Majestic Bull’s Blood from Eger
Eger has long been known for its blends, principally red Bikavér (aka Bull’s Blood). Since 2010, the region also has a white blend, Egri Csillag. Both are named after historic events in the region.
Understanding Hungarian Oak
It’s no longer a secret that Hungary is a great wine producing country. But it is not as widely known that Hungary is also a big producer of high-quality oak barrels. Hungarian oak has been used for m...
Tokaji Essencia – Sunshine on a Spoon
Imagine a supernaturally concentrated Aszú with flavors of ripe peach, orange, white flowers, passion fruit, ginger, quince, apricot, and spicy marmalade. It’s thick and syrupy with razor-sharp acidit...
Szamorodni – The Wine Hiding in The Wings in Tokaj
It’s strange to think that wines that can be compared to lusciously sweet Sauternes or nutty, saline sherries should not be the flagship wines of a region. Yet, that is the case in Tokaj. Szamorodni i...
Understanding Hungarian Wine Classification
In the EU wine is classified into categories based on its origin. Learn how this all translates in Hungary, and what you should look for when deciphering a Hungarian wine label.
Taste Hungary 10.0
For Taste Hungary’s 10th birthday, I’ve looked back at some of the key moments of our first decade and some of the things I’m most grateful for … one for each year.
Cabernet Franc – The Unsung Hero
Winemakers in the south of Hungary, however, are taking Cabernet Franc very seriously. In fact, the region of Villány is now betting on the variety as their regional flagship.
Forralt Bor (Mulled Wine): An Essential Part of Winter in Hungary
Mulled wine (forralt bor) is an inextricable part of winter in Hungary.
Tokaji Aszú: The Story of The World’s Oldest Sweet Wine
A bottle of Tokaji aszú holds deep history, fascinating myths, much hard work, centuries of passion, and plenty of sheer luck.
The Humbling Experience of a Tokaji Aszú Harvest
In Tokaj the grapes are harvested several times, to make wines of varying levels of sweetness. If the noble rot has developed there will be an aszú harvest in which the berries are selected by hand, o...
Kékfrankos: A Much-Loved Grape of Many Names
Kékfrankos is planted in most Hungarian wine regions, and goes by many different names. When well made, the variety—with its crunchy red and black cherry fruit and spicy kick—is generally a crowd-plea...
Juhfark: A Pharmacy in a Wine Glass
Juhfark is a little-known Hungarian grape variety that is attributed with extraordinary abilities.
Kadarka – Hungary’s Answer to Pinot Noir?
Vibrant and elegant or rustic and insipid? Little-known Kadarka certainly divides opinions when tasted for the first time, with those who love it praising its crunchy, bright red fruit and refreshing ...
The Mátra Wine Region: These Hills Are Alive With Volcanic Vineyards, Boutique Cellars, and History
Hungary’s second largest winemaking region is blessed with an ancient winemaking heritage, volcanic soil, successful large wineries, and now a band of boutique wineries hoping to bring the region into...
Olaszrizling—a Riesling in name only
Olaszrizling, Hungary’s most widely planted white grape variety, is an archetypical Central European variety which is capable of for more than it's usually given credit for.
Land of Fire and Salt: Hungary’s Volcanic Wine Regions
Imagine a landscape with numerous giant volcanoes spewing out lava and ash and a receding, bubbling inland sea. This was Hungary ten or fifteen million years ago.
Discovering Tokaj’s Sweet Secrets: At Home in Erdőbénye
Winemakers in Tokaj are singularly obsessed with a fungus called botrytis. And I had become fascinated by these winemakers who go to such lengths and expense to make this traditional wine.
The Ever-Popular Old School Fröccs
When the weather gets hot in Hungary, fröccs season is on. A refreshing mixture of soda water and wine, it's the ultimate summer go-to drink.
Furmint Forever
There’s no other grape that can make such complex sweet wines, consistently delicious easy-drinking dry wines, and full-bodied single vineyard terroir-driven wines.
The 1956 Tokaj Aszú: A Wine With A Long Finish
The 1956 vintage was a good one in Tokaj. But 1956 didn’t go down in the history books for the great quality of botrytis in Tokaj, rather because of the revolution that began on October 23rd.
The Lost World of The Jewish Wine Trade in Hungary (and The Old Habsburg Empire) Part I.
This story of how the Hungarian (and Central European) wine trade functioned before the two world wars and communism is not a well-known one.
Taste Hungary’s 100 Essentials List
We've compiled what we think are the most essential (and tastiest) food, drinks, and experiences that just cannot be missed. We hope you can check all of them off!
The Lost World of The Jewish Wine Trade in Hungary (and The Old Habsburg Empire), Part II.
What happened before the takeover of the state-owned coops in Hungary, which lasted more than forty years (and devastated Hungarian wine)?
