Hungarian wines need no introduction to the wine lovers.
Or they actually might.
Hungary is one of the oldest wine-producing regions in the world, going back to the Roman times (also the Hungarian language is one of only three European languages outside of Latin that have wine terms in the language). It is not for nothing one of the better-known wine brands in Hungary is called Royal Tokaji. Tokaji, the dessert wine produced from the local white grape called Furmint, can give the run for money to the best BA and TBA Rieslings and best Sauternes. It used to be a treat suitable and available only for the royalty, with its official appellation classification predating Port by a few decades.
Then it all came to an abrupt halt. First, the Phylloxera epidemic which destroyed literally all vineyards in Hungary at the end of the 19th century. Then, as the wine industry started to recover, came two world wars, and the communist regime right after. Thus while we can say that Hungary has very old wine traditions, the Hungarian wine industry is very young, with its modern history not exceeding even 40 years.
I just came back after spending 4 days in Budapest, the capital city of Hungary. And while working 9-5 all 4 days, I still managed to get a good taste of the Hungarian wines, and I have to say that it was one delicious and very impressive experience. And even as most of these wines would be hard
This Article was originally published on Talk-a-Vino
