Your 5-Minute Cheat-Sheet to Hungarian Wines (Singapore Edition)

TL;DR

Tokaj delivers racy whites and lusciously sweet wines. Eger balances spice and story with its 'Bull’s Blood' and 'Stars of Eger' blends. Villány is bold, structured and long-lived with its world-class Cabernet Franc.

Why care about Hungarian wines?

Climate twins – Hungary sits roughly on the same latitude as Burgundy and just north of Bordeaux, enjoying warm days and cool nights that help retain acidity in grapes. This continental-meets-volcanic climate creates high-acid, highly complex and food-friendly wines.

Steeped in history – Hungary is home to the world's first officially classified wine region (Tokaj, in the 1700s), predating Bordeaux’s 1855 classification and Germany’s vineyard maps. Few countries can match that pedigree.

Conversation points – Bringing an Egri Bikaver to a house-warming beats being guest number three with a Marlborough Sauvignon Blanc. 

Hungary on a Postcard: the 3 Must-Know Regions

Tokaj – Liquid Gold and Serious Dry Whites

Tokaj (pronounced toe-kye) is Hungary’s most iconic wine region, known for its volcanic hills and misty autumn mornings.

The region’s fame comes from Tokaji Aszú, the first region in the world to use botrytis to make sweet wines and once known as "the wine of kings". Made from hand-picked berries infected with noble rot, classic Tokaji Aszú delivers apricot, honey and citrus peel richness, all balanced by laser-sharp acidity.

But Tokaj isn’t just about sweet wines.

Today, over half of its production is dry, especially from the Furmint grape. Imagine Chablis with a volcanic twist. Sharp, mineral, and flinty, dry Furmint is incredible with seafood, especially black pepper crab.

Grapes to know: Furmint, Hárslevelű, Sárgamuskotály.

Eger – Bull’s Blood and the Stars of Eger

Eger sits in northern Hungary and brings both drama and finesse. Its signature red, Egri Bikavér (Bull’s Blood), is a savoury, pepper-laced blend with a legendary origin: during the 1552 siege of Eger, it’s said Hungarian soldiers drank the blood of bulls staining their beards, and terrifying the Ottoman invaders who retreated out of fear. 

View from Eger Castle, overlooking the city of Eger.

Today, Egri Bikavér blends are built on Kékfrankos, blended, aged in oak and classified by strict quality tiers. Expect sour cherry, black pepper and earthy spice in a well-made bottle.

Eger also has Egri Csillag (“Stars of Eger”), a dry white blend led by native grapes like Leányka and Hárslevelű. Bright, zesty, and floral, it’s the white twin to Bull’s Blood.

Grapes to know: Kékfrankos, Kadarka, Leányka, Hárslevelű.

Villány – Hungary’s Red Wine Powerhouse

Villány lies near the Croatian border and basks in Hungary’s warmest winegrowing climate. Locals call it their “Mediterranean corner”, and it shows in the bold reds that come out of here. The star is Cabernet Franc, which has found a second home in Villány, so much so that top bottles now carry the protected appellation - Villányi Franc.

Freshly harvested Portugieser grapes waiting to be destemmed and crushed.

If you like Bordeaux blends or Napa Cab, Villány will feel familiar, only spicier, with softer tannins and a touch of Hungarian soul. Gere Attila’s Kopar is the benchmark: a Bordeaux-style blend that is powerful, age-worthy and beautifully balanced.

Grapes to know: Cabernet Franc, Merlot, Cabernet Sauvignon, Portugieser.

From hawker centre to dining at home – easy ways to taste tonight

• Hawker pairings. Ever paired Hokkien Mee with a volcanic white? The smoky wok hei and savoury noodles bring out the flinty brightness in a chilled dry Furmint.
• BYO and explore. Whether you're dining at a corkage free Chinese restaurant or planning a weekend BBQ with friends, bringing a bottle of Egri Bikavér or Villányi Franc can turn the meal into an experience.

Myth-busting FAQ

“Aren’t all Hungarian wines sweet?” Nope. Only ~2% of Hungary’s output is Tokaji Aszú. The rest are dry reds and crisp whites.

“Bull’s Blood sounds rustic, will it taste rough?” The Egri Bikavér is refined and well-balanced, with fine tannins and a harmonious blend of bold yet elegant flavours.