Hungary’s extraordinary range
The first thing to come to grips with is how diverse Hungary’s wine regions are. Villány in the south of Hungary, for example, is characterised by its powerful red wines, especially from the Cabernet Franc and Kékfrankos grape varieties. The stunning region of Lake Balaton, on the other hand, is known for white wines from varieties like Olaszrizling and Irsai Olivér.
Many of the most delicious wines are the result of traditional cultivation methods skilfully combined with modern techniques. And then there are the famous noble sweet wines from picturesque Tokaj, which are made from the Furmint grape, recognized as great wines for centuries
Few countries offer such diversity in wine.
UNESCO World Heritage Site Tokaj
At the foot of the Carpathian Mountains lies the Tokaj wine-growing region with around 4,800 hectares of vineyards — a UNESCO World Heritage Site since 2002.
Naturally bordered by the Sátor and Kopasz hills and the Tisza and Bodrog rivers, the vines enjoy sufficient moisture plus protection from cool winds. These sites offer ideal conditions for the development of noble rot and botrytis, while the excellent circulation keeps away the frost.
Tokaj is also home to an extraordinary variety of soil layers that have formed over several million years: The variety of terroirs ranges from the widespread volcanic rock types such as andesite, basalt and rhyolite to loess soils, which is why the wines are so complex. The white varieties Furmint, which accounts for the largest share in terms of volume at around 3,500 hectares, Hárslevelű, Muscat Blanc and Zéta (Oremus) are authorised here, as well as small quantities of the indigenous varieties Kövérszőlő and Kabar.
Wines prized for their minerality can be found in Tállya-Rátka-Mád, where the Tokaj wines need a little more time to fully develop. More typical and widespread, on the other hand, are the salty and somewhat livelier Tokaj wines, known for fruity quince and pear flavours, as well as a sweetish, spicy note of cinnamon, clove and aniseed. The best-known Tokaj speciality is Szamorodni, for which botrytis-infected grapes are crushed and fermented together with healthy berries before maturing for at least six months in oak barrels. Szamorodni can be bottled either dry with up to 9 g/l residual sugar or classically sweet with at least 45 g/l and up to 200 g/l residual sugar. However, classic late vintages are also produced, which are bottled with around 100 g/l residual sugar.

In the case of the well-known Aszú, the wine is produced exclusively by macerating botrytis berries, which have a natural sugar content of 120-150 g/L in a 5 Buttonyos Aszú and at least 150 g/l in a 6 Buttonyos wine, whereby the maturation in small oak barrels for at least 18 months gives the wine its depth of flavour.
- Total area: 55,279 hectares
- Wine-growing regions: 6 wine regions and 22 wine-growing regions
- Production volume (2023): 2.9 mill. hl
- Export (2023): 1.3 mill. hl
- Export countries: Slovakia, Germany, Czech Republic, France, UK,
Croatia, Belgium, Austria, Spain, Poland, Sweden, Finland
Upper Hungary is rich in tradition
The Upper Hungary wine-growing region is synonymous with mountains, wine and history. Here, at the foot of Hungary's highest mountains, the three wine-growing regions of Eger, Bükk and Mátra, with a total of around 11,000 hectares of vineyards, line up side by side. The vines thrive here on plateaus, on mountain slopes and on the edge of the Nagy-Eger Mountains, where they benefit from the sunshine, the mild climate and the protection of the northern low mountain range. Also influenced by the region's different soil types, which range from volcanic rhyolite tuff, andesite and loess to brown forest soils, the Upper Hungarian winegrowers rely on the cultivation of a wide variety of grape varieties, including Leányka, Cabernet Sauvignon and Traminer.
Eger
The town of Eger has a history of viticulture that dates back to the early 11th century. The mediaeval town is a favourite for tourists, as well as for wine lovers. It’s a small and cool wine region — this northern area, has just under 5,000 hectares of vines, most of which thrive on volcanic soil. Fruity wines with fresh acidity are produced here from the aromatic white grape varieties Királyleányka, Sauvignon Blanc or Muscatel.
Then there is a range of somewhat fuller white wines: Olaszrizling, Leányka, Chardonnay or Szürkebarát (Pinot Gris), which are typically matured in wood and bottled with some residual sweetness.

It’s also home to one of Hungary’s most famous reds: the Egri Bikavér, whose name translates as ‘bull's blood’. The cuvée, which must consist of at least four different red grape varieties, often including a high proportion of Kékfrankos, goes back to a medieval battle against the Ottoman Empire. Legend has it that the red wine drunk by the Hungarian defenders before the battle was mistaken by their opponents for bull's blood, which is said to have given the soldiers extra strength. Sadly, the story probably isn’t true, as no red wine was produced in the Eger region at the time.
While the original Egri Bikavér was always a full-bodied wine with a high alcohol content, this has changed. Today, while it’s still based on the Kékfrankos variety, it’s an elegant and balanced wine. Bottled in the Superior and Grand Superior quality levels, many winemakers are focusing on clear aromas and terroir typicity in order to stand out from the competition and make Egri Bikavér modern again. In the meantime, the region’s white wine potential is increasingly being utilised with the Egri Csillag, which is capable of aging. This is made from aromatic grape varieties such as Traminer, Sauvignon Blanc and Királyleányka.
Mátra
The Mátra wine-growing region also offers ideal conditions for viticulture. The dry microclimate in the vineyards protected by the Mátra Mountains makes for lean yet aromatic wines. While Müller-Thurgau (Rizlingszilváni in Hungarian), Pinot Gris (Szürkebarát), Muskat Ottonel (Ottonel Muskotály) and Olaszrizling dominate the white wines, Kékfrankos, Cabernet Sauvignon, Zweigelt and Cabernet Franc are the reddest wines, supplemented by a few international varieties in response to climate change.
Bükk
The Bükk wine-growing region, whose wines benefit from the local rhyolite tuff terroir, seems to have been somewhat forgotten — but its time is coming. Motivated winegrowers have recognised the opportunity here and produce modern red and white wines that are full of fresh acidity and vibrancy. Although the region at the foot of the Bükk Mountains has been overshadowed by the neighbouring region of Eger since the phylloxera disaster, the merger of several producers has led to a real upswing in recent years. Connoisseurs appreciate the region for its acidic and elegant wines, which reflect the character of Bükk.
The stunning Lake Balaton
A popular holiday destination is the Balaton wine-growing region. Lake Balaton, affectionately known as the Hungarian Sea, is the largest lake in Central Europe and is a major tourist attraction. Surrounded by extensive forests and the inactive volcanoes of the north coast from Badacsony to Somló, visitors experience a varied natural landscape that provides an ideal habitat for both animals and plants. The six different wine-growing regions of Balaton — Badacsony, Balatonboglár, Balatonfüred-Csopak, Balatonfelvidék (Balaton Uplands), Somló and Zala — stretch around the lake and are rich in first-class terroir sites.
Badacsony
The soils of the Badacsony region, which covers around 1,100 hectares, are characterised by volcanic basalt rock, which even after millions of years still influences the mineral character of the local wines.
Balatonboglár
The wines from Balatonboglár on the southern shore of the lake are characterised by loess and loamy sandy soils, which also offer optimal conditions for viticulture. The area is around 3,100 hectares and mostly planted to white varieties like Irsai Olivér, Királyleányka, Olaszrizling (Welschriesling), Riesling (Rajnai Rizling) and Zöldveltelin, although Merlot, Cabernet Sauvignon or Kékfrankos are also cultivated. In addition to the production of exciting and complex still wines, multi-layered and lively sparkling wines have been produced here for several years, which benefit from long ageing on the lees.
Balatonfüred-Csopak
In Balatonfüred-Csopak, which is characterised by numerous natural and cultural sites, the abundance of gastronomic offerings and wineries is hard to miss. It’s also famous as the cradle of Olaszrizling. Balaton's best-known variety, Szürkebarát, the Hungarian synonym for Pinot Gris, is also made into fine wines here. The vines grow in the north of the region on the typical red and iron-rich sandstone soils (Rotliegendes), as well as on mineral marl soils. Further south — and therefore closer to the lake — sand and limestone predominate, the perfect basis for the region's light white wines.
Balaton-Felvidék (Balaton Uplands)
The winegrowers of the Balaton-Felvidék (Balaton Uplands) region, located in the highlands of the northern shore, also specialise in the production of spicy, mineral white wines, which are primarily vinified from the Olaszrizling or Riesling varieties. They grow at the foot of the Keszthely Mountains on volcanic terroir, but also on soils characterised by limestone and basalt. In combination with the mild continental climate, this results in multi-faceted wines that have their own fan club.
Somló
Somló, which is one of the smallest wine-growing regions in Hungary with just 420 hectares of vines, boasts an average of around 2,000 hours of sunshine a year. The vines on the southern slope of the Somló hill in particular benefit from the warming sun, which minimises the risk of frost in spring. While today almost exclusively white varieties such as Olaszrizling, Juhfark, Furmint, Hárslevelű, Traminer, Chardonnay and Müller-Thurgau are cultivated, it was red varieties that once predominated, until the arrival of Phylloxera. With the wines, which are often matured in wood, the aim is to showcase the unique terroir of the region without
These wines are capable of aging, so drinkers are often advised to wait a full two years before opening them. Those who prefer something lighter and fruitier, on the other hand, should opt for a glass of white wine from the hills around the Ság mountain.
Zala
Due to the cooler climate of the southern Hungarian wine-growing region, the small but ambitious wineries in Zala specialise in the production of elegant white wines; the almost 600 hectares of vineyards are mostly planted with white grapes. The Olaszrizlings, for example, which are typical of the region, are made into slender, accessible wines with present acidity, whose character is reminiscent of the style of Slovenian or southern Burgenland wines.
Aszú: is a world-famous sweet wine made by adding hand-picked Aszú berries to a base wine, resulting in a second fermentation and a high intensity of colour, aroma and flavour. The production process is considered to be the most expensive in the world and makes Aszú a unique wine. Found in Tokay.
Bikavér (Bull's Blood): is a Hungarian cuvée produced in Szekszárd and Eger from grape varieties such as Blaufränkisch and Kadarka and is known for its spicy and fruity flavours. It is an excellent accompaniment to food. Found in Eger and Szekszárd.
Cserszegi Fűszeres: is a young grape variety bred in Hungary, known for its fresh flavour and floral notes. It’s hugely popular in the warmer months. It comes from Kunság, Hajós-Baja and Mátra
Furmint: Furmint is a versatile grape variety that produces both dry white wines and wines with a high sugar content, known for their mineral structure and elegant acidity. Furmint is one of the best-known Hungarian white wines and has enjoyed great international success. Look for examples from
Tokaj and Somló.
Juhfark (“lamb's tail”): Juhfark is a rare indigenous grape variety from volcanic regions. The wines are characterised by their lean acidity and elegant minerality. Made in Somló, Balatonfüred-Csopak and Etyek-Buda.
Kadarka: Kadarka is an exciting grape variety that impresses with its elegant, fruity flavours and low tannin content. The fresh wines with flavours of red berries go perfectly with grilled dishes and pasta. You can find it in Kunság, Szekszárd and Eger.
Kékfrankos (Blaufränkisch): Kékfrankos is one of the most popular blue grape varieties in Hungary, producing wines with a wide range of flavours, from light rosé to concentrated red wines. Also popular among connoisseurs. Fine examples are found in Sopron, Szekszárd and Mátra
Kéknyelű (Blue Stengler): Kéknyelű is a rare old grape variety from Badacsony, known for its restrained fruitiness and slender character. It’s grown in Badacsony.
Olaszrizling (Welschriesling): Olaszrizling is one of the most common grape varieties in Hungary, offering wines in a variety of styles, from light to complex. Look for examples from Balatonfüred-Csopak, Badacsony and Balaton-Felvidék.
Szamorodni: Tokaj Szamorodni is made from berries affected by noble rot and comes in both a dry and sweet version, offering a concentrated, viscous texture and rich flavours. It comes from Tokaj.
The slopes of Pannonia
In the south of Hungary's Lake Balaton lies the Pannonia wine region, which is known for its balanced wines with mild acidity. Divided into the four wine-growing regions of Pécs, Szekszárd, Villány and Tolna, the hilly area now covers almost 7,000 hectares of vineyards.
Villány
Probably the best known of the four regions is Villány, which is ideal for growing red grape varieties — especially Cabernet Franc — thanks to its sub-Mediterranean climate. Rooted in viticulture since Roman times, Villány wines only achieved their current international reputation in the 19th century. Today, the Villány Mountains, which are divided into the districts of Villány and Siklós, consist of five different, overlapping plates that provide the deep-rooted vines with an ideal breeding ground.
Although the region is primarily known for its red wines, there are also numerous white grape varieties, such as Olaszrizling, Chardonnay, Hárslevelű and Traminer. However, the leading variety in Villány is clearly Cabernet Franc, which is vinified and bottled as a single variety. Following a sensory evaluation by a panel of experts, the red grapes there are allowed to bear the brand name Villányi Franc, which recognises Cabernet Francs of the two quality levels Premium and Super-Premium. The full-bodied Villányi Franc, matured for at least one year in barriques, is complemented by the somewhat lighter and often fruity Portugieser, which is labelled RedY and can be drunk just one year after the harvest due to its uncomplicated character.
Szekszárd
Complementing Villány is the equally fascinating wine region of Szekszárd, nestled between the Tolna-Baranya Mountains and the Dunamenti Plain. The region is particularly renowned for its powerful and dense red wines, especially Kékfrankos, Kadarka, and Merlot, which once again highlight Hungary's winemaking potential. And for good reason—grapes here benefit from a mild, sunny climate and limestone-rich soils, providing ideal conditions for cultivation. Wine lovers can expect an exciting diversity of wines, characterized by incredible aromatics, vibrant acidity, and elegant structure.


Upper Pannonia
Winegrowing has also been practised in Upper Pannonia since Roman times. The vineyards here are spread out on the slopes of the Vértes, Buda, Gerecse, Kőszeg, Sopron, Velence and Pannonhalma mountains at an altitude of 150 to 400 metres above sea level. The varied landscape, ranging from picturesque villages and towns to green forests and vineyards, makes this region a true jewel of the country. The climate also offers good conditions, with regional winegrowers focussing primarily on the cultivation of white varieties such as Hárslevelű or Juhfark due to the comparatively cool temperatures.
Etyek-Buda
The largest of the Upper Pannonian wine-growing regions is Etyek-Buda with around 1,500 hectares of vineyards. Characterised by loess, clay and granite soils, the area is primarily considered a white wine region, but the focus is on the production of Hungarian sparkling wines. The sparkling wines (aka Etyeki Pezsgő) produced here using traditional methods are mostly made from the Chardonnay and Pinot Noir varieties, which benefit from the mild temperatures in Etyek. It is no coincidence that the local sparkling wines are characterised by their diverse and lively character, as well as their fresh acidity.
Around 12 million bottles are produced annually and sold both domestically and in Hungary's most important export countries, including Slovenia, Germany and the Czech Republic. From large companies such as Törley, whose founder established the largest sparkling wine production at the end of the 19th century and whose company is now part of the international Henkell-Freixenet group, to small, independent producers, the quality of Hungarian sparkling wines is always the top priority.
Pannonhalma
The Pannonhalma region is also characterised by the cultivation of white grape varieties. Historic buildings such as the Benedictine monastery of Pannonhalma, which is a UNESCO World Heritage Site, still bear witness to the region's long wine-growing tradition. A document from 1002 mentions that first-class grapes were already being harvested back then — and this passion for viticulture continues to this day: Olaszrizling, Chardonnay, Traminer, Sauvignon Blanc, Pinot Gris (Szürkebarát) and Irsai Olivér are cultivated on almost 540 hectares, producing light, ethereal white wines as well as complex wines with pronounced acidity.
Sopron
A look at the Sopron wine region, which also belongs to Upper Pannonia, is certainly worthwhile. Situated in the foothills of the Alps, the region stretches along the Hungarian side of Lake Neusiedl. The vineyards here are predominantly planted with red grape varieties such as Blaufränkisch, Zweigelt, and Cabernet Sauvignon, thriving mainly on gneiss, schist, and clay soils. This diverse soil structure imparts both minerality and complexity to Sopron’s wines. While the region’s red wines stand out for their distinctive fruit character, its white wines—made from varieties like Zöldveltelini and Chardonnay—also impress with depth and complexity.
Neszmély
The Neszmély wine region, located on the right bank of the Danube, is renowned for its fresh, vibrant white wines. The region boasts a long winemaking tradition dating back to the Middle Ages. While Riesling was the dominant variety until the 19th century, today the focus is on Chardonnay, Sauvignon Blanc, and Irsai Olivér, typically aged in stainless steel tanks and enjoyed young to preserve their aromatic freshness and crisp acidity.
Mór
A similar fresh and elegant style can be found in the Mór wine region, which has been closely linked to viticulture since the 12th century. Mór is particularly known for its Ezerjó, a bright, refined white wine. The region, surrounded by picturesque mountains, has a cool and rainy climate, which enhances the wines with delicate acidity and pronounced minerality.


The Danube region
With around 20,000 hectares, the largest wine region in the country is the Danube region, bordered by the river of the same name to the west and the Tisza to the east. The still young region has only borne its name since 2006 and was previously known as the Great Plain. A mass-market producer more than a decade ago, it’s now a region where winegrowers focus on the advantages of the light, calcareous and loess-rich sandy soils. The result is uncomplicated yet high-quality every drinking.
Kunság, Hajós-Baja and Csongrád
Divided into the three wine-growing regions of Kunság, Hajós-Baja and Csongrád, the vineyards are predominantly planted with indigenous grape varieties such as Cserszegi Fűszeres, Kadarka and Kékfrankos. While Kunság, the largest of the three wine-growing regions in the Danube region, is characterised by extreme temperature fluctuations during the wine year, similar to Hajós-Baja, Csongrád, the warmest of the three regions, enjoys significantly higher temperatures with up to 2,100 hours of sunshine. The resulting wines, which are often high in alcohol and voluptuous.
- Vineyard tour:
Hikes and tours through the vineyards invite you to discover Hungary's unique terroir. - Winery visit with tasting:
During a visit to a winery, the winemaker will personally introduce you to the exciting world of Hungarian wine. - Dinner and picnic with wine pairing:
Wine tasting with matching food pairing, focussing on local dishes. - Overnight stay at a winery:
Some selected wineries also offer overnight accommodation. - Visit a wine festival:
Hungary offers a variety of festivals, such as the largest wine festival, the Budapest Wine Festival or the Szeged Wine Festival, which are accompanied by cultural activities, music, workshops and sporting events such as vineyard runs.
The warm harvest of 2024
In 2024, Hungary's winegrowers also felt the effects of global warming: after a mild spring, some grape varieties began budding at the end of March, two weeks earlier than usual, which then proceeded quickly and evenly. It only became somewhat cooler in many places at the end of April, which in some cases led to frost damage in the vineyards. Followed by early and successful flowering, the first days of summer were rainy and comparatively cool, which unfortunately meant an outbreak of downy mildew. However, drought and record temperatures in July were able to contain the fungal infestation in many places, although there was drought stress in some vineyards. The grape harvest began earlier than ever in some wine regions at the end of July: despite the rapid ripening process and high temperatures throughout the summer, Hungarian winegrowers were finally able to harvest ripe and healthy grapes in record time, which formed the perfect basis for the production of high-quality dry red and white wines. The 2024 harvest reached its finale in the last days of October and the first days of November, when the grapes were harvested to produce the high-quality Tokaj late-harvest wines.
What does this all mean? An exceptionally warm and equally exciting vintage that we can already look forward to today.
ProWein: 16 - 18 March 2025
- Hall 9 / Stand B 90
- Topics:
Hungary will also be represented at this year's ProWein. Around 20 different wineries will be presenting Hungarian wine and the individual regions. The focus will be on Tokaj, volcanic soils and their wines as well as the Kékfrankos and Bikavér grape varieties.
The varied programme is complemented by an informative masterclass with the Master of Wine Konstantin Baum.
- Further information:
www.prowein.de
dusseldorf.hungaryatprowein.com
Wine Paris: 10 to 12 February 2025
- Hall 4 / Stand C 153
- Topics:
The Furmint grape variety has become Hungary's flagship in recent years. Under the motto Furmint Février, there will therefore be an exclusive opening event at the Wine Paris trade fair in 2025, organised by the Hungarian Wine Marketing Agency and the Hungarian Embassy in Paris. In addition, around 15 different wineries from the individual wine regions of Hungary will present their wines on site.
- Further information:
www.wineparis.com
www.winesofhungary.hu