We just launched our latest project—an online wine shop and Hungarian Wine Club in the US. It has been a long time coming. But if I trace it back, it was my first visit to Hungarian vineyards that spa...
Somló is one of Hungary’s emblematic historical wine regions. Its unique, mineral-rich terroir, indigenous varieties and numerous small producers make it one of Hungary’s most exciting white-wine regi...
The eight settlements in the Kál Basin also fall within the boundaries of three other wine regions, but due to its unique volcanic landscape and historical relevance, it has boasted its own 453-hectar...
There is always something delicious (and local) to drink in Hungary. The drinks that inspire the most pride in Hungary have also been named Hungarikums.
Badacsony is one of Hungary’s iconic regions. Along with Tokaj and Somló, it was famed for its characterful, full-bodied, minerally, white wines from volcanic soil. The wines are unique, concentrated,...
Lake Balaton, the largest lake in Central Europe, is landlocked Hungary’s sea. It is not only a favorite destination for vacationers, but a robust wine region comprises six districts with Protected De...
The countryside to the north of Székesfehérvár and Lake Velence hides a small wine region little known outside Hungary. What’s more, this undiscovered region conceals a white variety that few will hav...
At the beginning of the 20th century Hungary was second only to France in sparkling wine production ... Happily, the last few decades have seen great advances in Hungarian sparkling wine, and many win...
Production remains limited, but once you’ve tasted Kéknyelű, you’ll understand why it was such a popular and expensive wine in its heyday. Kéknyelű’s high acidity, relative neutrality and serious extr...
Hárslevelű has been around for centuries and is planted across much of Hungary—notably in Tokaj and the tiny region of Somló. Despite its many good qualities, it seems destined to play a supporting ro...
Hungarian and Austrian history has been so intertwined, for better or for worse, over four centuries. So it’s inevitable that some grape varieties have also crossed today’s borders, and have comfortab...
This guide will help you understand some of the essential Tokaji concepts, decode the important vocabulary you will find on a bottle of wine from Tokaj, and just generally put the nuances of the regio...
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’.
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.
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...
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...
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 ...
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.
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...
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...
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...
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.
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.
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.
Mulled wine (forralt bor) is an inextricable part of winter in Hungary.
A bottle of Tokaji aszú holds deep history, fascinating myths, much hard work, centuries of passion, and plenty of sheer luck.
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 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 is a little-known Hungarian grape variety that is attributed with extraordinary abilities.
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 ...
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, 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.
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.
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.
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.
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 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.
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.
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!
What happened before the takeover of the state-owned coops in Hungary, which lasted more than forty years (and devastated Hungarian wine)?
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