Hungarian wine has a history dating back to the Kingdom of Hungary. Outside Hungary, the best-known wines are the white dessert wine Tokaji aszú (particularly in the Czech Republic, Poland, and Slovakia) and the red wine Bull’s Blood of Eger (Egri Bikavér).

Only three European languages have words for wine that are not derived from Latin: Greek, Basque, and Hungarian . The Hungarian word for wine, “bor”, is ultimately of Middle Persian origin.

The official list of wine regions is defined by a ministerial decree. The current list includes 22 wine regions, which are usually grouped into five to seven larger regions.[4]

Balaton, with sub-regions
  • Badacsony: volcanic soils, full-bodied whites with considerable acidity. One of the few sources of Kéknyelű grapes.
  • Balatonboglár: full-bodied whites and reds with moderate acidity.
  • Balaton-felvidék: volcanic soils, full-bodied whites with considerable acidity.
  • Balatonfüred-Csopak: terra rossa soils, full-bodied whites with considerable acidity.
  • Nagy-Somló (or Somló): volcanic soil, full-bodied whites with high acidity. Main varieties are: Olaszrizling, Hárslevelű and Furmint.
  • Zala: mainly white wines.

The main variety of the region is Olaszrizling.

Duna, with sub-regions
  • Csongrád,
  • Hajós-Baja,
  • Kunság.

Mainly fresh and light wines from lots of varieties.

Grapes in an Upper Hungary vineyard.

Eger, with sub-regions
  • Bükk: mainly white wines.
  • Eger: fresh whites from Leányka and Királyleányka, full-bodied whites mainly from Olaszrizling or Chardonnay. Home of the Egri Bikavér (bulls blood of Eger), an elegant red blend, mainly based on Kékfrankos. Good Pinot noirs.
  • Mátra: elegant and full-bodied whites, grown on volcanic soil. Main varieties are Müller-Thurgau, Olaszrizling and Chardonnay.
Észak-Dunántúl, with sub-regions
  • Neszmély: fresh and aromatic whites.
  • Etyek-Buda: fresh white wines, with considerable acidity.
  • Mór: volcanic soil, full-bodied whites. Main variety: Ezerjó.
  • Pannonhalma: full-bodied whites.
  • Sopron: elegant reds (mainly Kékfrankos).
Pannon, with sub-regions
  • Pécs: mainly whites. Traditional variety: Cirfandli
  • Szekszárd: full-bodied reds, with a bit of spice. Famous wine: Szekszárdi Bikavér. Main varieties: Kadarka, Kékfrankos, Cabernet franc, Merlot
  • Tolna
  • Villány: robust, full-bodied, spicy reds. Main varieties: Blauer Portugieser, Cabernet Sauvignon, Cabernet Franc, Merlot and occasionally Pinot Noir.
Sopron, with sub-regions
  • Sopron
Tokaj wine region and Tokaji (wine)

Krisztian Horvath
+36 20 933 5533


November 17, 2019


Food and beverage