Hungary’s Wine Regions: A Comprehensive Guide

Hungary may not be the first country that comes to mind for wine, yet it ranks as Europe’s 7th largest wine producer.

Winemaking in Hungary dates back to Roman times and has persisted through its tumultuous history, such is the cultural importance of wine that even Hungary’s national anthem praises the “sweet nectar” of Tokaj. With a unique array of indigenous grapes and terroirs, Hungary offers everything from legendary sweet dessert wine to spicy reds and crisp whites.

(Click to Enlarge - Image credit: Wines of Hungary / winesofhungary.hu)

The country has 22 official wine districts grouped into 6 wine regions. Vineyards span the volcanic highlands of the north, the shores of Central Europe’s largest lake Balaton in the west, the rolling plains between the Danube and Tisza rivers, and the sunny south near the Croatian border. The map above highlights the major wine areas of Hungary each with its own climate and specialties.

Tokaj – Sweet Wines of the Northeast

So renowned for its nectar-like wines that Louis XIV dubbed Tokaji Aszú the “Wine of Kings, King of Wines”. 

Liquid Gold: Bottles of Tokaji Aszú ageing in underground cellars.

Tokaj is Hungary’s most famous wine region. Located in the Zemplén Mountains of northeastern Hungary, Tokaj was the world’s first delimited wine region (classified in 1737) and is today a UNESCO World Heritage Site.

This region’s misty autumns along the Tisza and Bodrog rivers foster Botrytis cinerea (noble rot) on late-harvest grapes, producing Tokaji Aszú, one of the world’s oldest and most lauded sweet wines.

Tokaji Aszú is made from local white varieties – Furmint, Hárslevelű, Sárga Muskotály (Yellow Muscat) and others – that shrivel on the vine and concentrate sugars. The aszú grapes are picked berry by berry and added to base wine, then aged in an underground labyrinth of mold-covered (a good thing!) cellars, yielding golden dessert wines of astonishing complexity and longevity.

While Tokaj’s sweet aszú put Hungary on the world wine map, the region also produces dry wines. In fact, dry Tokaji Furmint has gained attention as a high-quality white: fruity yet mineral-rich, with racy acidity akin to a dry Riesling. Tokaj wineries today often craft elegant dry Furmint and Hárslevelű alongside their sweet aszú.

Furmint grapes with some of its berries affected by noble rot.

Eger and the North

Heading west from Tokaj into the northern highlands, you reach Eger, one of Hungary’s great historic wine towns.

The Bükk Mountains with its peak at 960m above sea level.

Set in the foothills of the Bükk Mountains about 130 km east of Budapest, Eger is famed for its storied red blend Egri Bikavér, nicknamed “Bull’s Blood.” The name comes from a legendary 1552 siege, when Eger’s outnumbered defenders defeated the mighty Ottomans after having supposedly drunk red wine to steel their nerves. After observing the Hungarians’ bull-like strength and red-stained beards, the attacking Ottomans fled. This tale gave Bull’s Blood its enduring mystique.  

Egri Bikavér is a robust dry red blend led by Kékfrankos (Blaufränkisch), often with Kadarka, Cabernet, Merlot or other grapes in support. Under Communist-era mass production “Bull’s Blood” earned a bad reputation, but modern Egri Bikavér has rebounded in quality with rules on permitted varieties, barrel aging and yields.

St Andrea's Agape Egri Bikaver Grand Superior.

The region also produces a white blend called Egri Csillag (“Star of Eger”) as a sister to Bikavér. Egri Csillag must contain at least four varieties (often native grapes like Olaszrizling, Leányka, Hárslevelű, Királyleányka, etc.) and is crafted in a fresh, aromatic style.

Beyond blends, Eger’s cooler climate and volcanic soils yield elegant single-varietal wines too: Chardonnay and Pinot Noir do well here, as do natives like Kékfrankos for lighter reds. 

Eger and the Upper Hungary Region lies roughly on the same latitude as Chablis in France.

Eger anchors the Upper Hungary wine region, which also includes the nearby Mátra and Bükk districts. Mátra (Hungary’s second largest vineyard area) and Bükk lie along the same north-central mountain chain. Both are known more for white wines – Mátra in particular produces fragrant whites (Müller-Thurgau, Olaszrizling, Chardonnay) on volcanic slopes, noted for their elegance and full body. Bükk, a smaller district, also focuses on whites, though these regions remain less famous abroad.

Together with Eger, they demonstrate the diversity of Hungary’s northern highlands: from Eger’s complex Bull’s Blood and charming town setting, to Mátra and Bükk’s easy-drinking mountain whites. If you’re exploring Hungarian wines, Eger and its neighbours are a must, offering a blend of legend, history, and exciting new wines.

Villány and Szekszárd – Hungary’s Southern Reds

They say that Cabernet Franc has found its natural home in Villány.

Villány is Hungary's red wine capital producing world-class reds.

In the warm south of Hungary, wine lovers encounter the country’s plush and spicy reds. The Pannon wine region of southern Transdanubia is home to Villány and Szekszárd, two top red-wine districts that rival each other as Hungary’s red wine capitals.

Villány, Hungary’s southernmost district near the Croatian border, enjoys a sub-Mediterranean climate and is often called “the Mediterranean of Hungary” for its hot summers and mild winters.

Sheltered by low mountains, Villány produces ripe, full-bodied reds with smooth tannins and ample alcohol. Bordeaux varietals thrive here: Cabernet Franc in particular has become Villány’s flagship grape, yielding velvety single-varietal wines so impressive that British critic Michael Broadbent proclaimed “Cabernet Franc has found its natural home in Villány.” In fact, Villány wineries established a strict appellation system (DHC Villány) and reserve their highest “Super Premium” category exclusively for outstanding Cabernet Franc, labeled Villányi Franc.

Besides Cab Franc, Villány excels with Cabernet Sauvignon-Merlot blends, Kékfrankos, and the local favorite Portugieser (often enjoyed young and fruity). Visiting Villány, one finds a wine route of small towns and old cellar rows – a reflection of the region’s Swabian German heritage – where dozens of cellars offer rich reds and hearty hospitality.

One of the top wineries in Szekszárd producing excellent lighter-styled wines.

Szekszárd, about an hour northeast of Villány, is another venerable red wine district set in rolling hills and valleys. Though roughly the same size as Villány and similarly renowned for reds, Szekszárd is less internationally known.

It boasts a winemaking history back to Roman times and a picturesque landscape of vineyard-covered hills. Szekszárd’s hallmark wine is also Bikavér (Bull’s Blood) – in fact the first recorded use of the name “Bikavér” referred to a Szekszárd wine in 1846, predating Eger’s usage.

Szekszárdi Bikavér must be at least 45% Kékfrankos and uniquely requires a small portion of Kadarka (minimum 5%) in the blend. This inclusion of Kadarka – an old indigenous grape known for its light body and spicy character – gives Szekszárd’s Bikavér a delicate twist alongside the deeper Kékfrankos fruit. The best Szekszárd reds are elegant yet full-bodied, with lively acidity supporting flavours of red berries, pepper, and sweet spice. Beyond Bikavér, Kékfrankos and Kadarka themselves shine in Szekszárd as varietal wines, and wineries also cultivate Bordeaux varieties (Merlot, Cabernets) in blends or alone.

Overall, Szekszárd’s style is often a touch lighter than Villány.

Villány and Szekszárd are located in the southern-most part of Hungary.

Rounding out the Pannon region are a few smaller southern districts: Pécs (a warm area near the city of Pécs, historically famous for an aromatic white called Cirfandli) and Tolna (a newer designated district north of Szekszárd). These are lesser-known but produce a mix of reds and whites. If you love reds, Hungary’s south has much to offer.

Balaton and Somló – The Volcanic Whites of the West

Lake Balaton is Europe's largest lake, so big that it has its own micro-climate.

Moving to western Hungary, the focus shifts back to white wines – in particular, the regions in and around Lake Balaton and the unique volcanic hill of Somló.

Lake Balaton, often dubbed the “Hungarian Sea”, is Central Europe’s largest lake (77 km long) and a major wine region unto itself. Vineyards blanket the hills all around Balaton, divided into several districts that together form the Balaton Wine Region. The lake’s moderating effect and varied geology create a range of styles, though whites dominate.

Along the northern shore, striking volcanic buttes like Badacsony and Szent György-hegy rise above the water, their basalt soils yield full-bodied whites with smoky minerality. Badacsony is especially iconic – both for its scenery and its indigenous grape Kéknyelű, a rare local variety producing rich, floral wines. Further east on the north shore lies Balatonfüred-Csopak, known for elegant Olaszrizling (Welschriesling) with crisp acidity and a distinct almond note.

The southern and western sides of Balaton are lower lying and a bit warmer, growing lighter whites and some reds (Pinot Noir, Kékfrankos) as well as base wines for sparkling.

Overall, Balaton is white wine country: you’ll encounter everything from fresh, delicate whites to layered, oak-fermented age worthy whites, often with a thread of volcanic stony character. And of course, the combination of vineyards, sunshine and lake views makes Balaton a popular wine tourism destination in summer.

Somló's extinct volcano in the background.

Just northwest of Lake Balaton stands Somló, Hungary’s smallest major wine region but one of its most fascinating. Somló is essentially a single extinct volcano, a lone mound rising out of the plains covered in vineyards. With only around 600 hectares of vines, Somló may be tiny, but it looms large in reputation.

Its basalt-rich soils and windy, harsh climate yield fiery, mineral-driven white wines unlike any other. The signature grape is Juhfark (meaning “sheep’s tail”), an ancient local white that produces firm, high-acid wines with notes of smoke, citrus and flint. In fact, Somlói Juhfark has a romantic legend: it was traditionally drunk at aristocratic weddings because it was believed that this “wedding night wine” would ensure the birth of a male heir! 

Whether or not you credit its fertility powers, Juhfark from Somló is certainly a memorable wine – bracingly acidic, savoury and built to age. Furmint, Hárslevelű and Olaszrizling are also grown on Somló, all taking on the volcanic imprint of the hill. These wines often need a few years of bottle age to open up, rewarding patience with layers of salty, smoky complexity. Despite its small size, Somló has a long history (winemaking recorded since at least the 11th century) and a cult following. Past Habsburg emperors and even Queen Victoria counted themselves fans of Somló’s wines.

If you seek a truly unique terroir within Hungary, Somló is not to be missed. Together, the Balaton highlands and Somló highlight Hungary’s volcanic whites – strong personalities born from the lava soils of western Hungary.

Sopron and Western Transdanubian Regions

Monks from the Benedictine Arch Abby have been making wines here since the year 996.

Northwest Hungary, in the cooler, hilly frontier near Austria and around the capital, offers yet another facet of Hungarian wine. These areas, often grouped as the Upper Pannon or Transdanubian region, include several small districts known for quality wines (mostly whites, plus some reds).

Rather than cover each in depth, here’s a quick tour of the key western districts:

• Sopron – Tucked in the far northwest by the Austrian border, Sopron is a predominantly red-wine district famed for Kékfrankos. In fact, Sopron calls itself the “Capital of Kékfrankos,” as this blue-fruited, spicy grape makes up about two-thirds of local vineyards. The region shares winemaking traditions with Austria’s Burgenland (which is literally next door) and features a mix of Hungarian and Austrian wine culture. Sopron’s reds are elegant, medium-bodied and lively, with Kékfrankos leading and some Zweigelt or Pinot Noir also grown. Historically, Sopron even produced botrytised sweet wines from Furmint, though today dry reds are its focus. With its lakeside vineyards near Lake Fertő (Neusiedlersee) and charming old town, Sopron offers a unique blend of Hungarian and Central European wine heritage.

• Etyek-Buda – Often called the “Vineyard of Budapest,” Etyek-Buda lies just west of the capital city. Its cool climate and limestone-rich soils make it Hungary’s closest analogue to Champagne. In the 19th century, József Törley founded Hungary’s sparkling wine industry here, recognizing that Etyek’s high-acid base wines and extensive limestone cellars were perfect for quality bubbly. To this day Etyek-Buda is known for sparkling wine (pezsgő) and crisp, refreshing whites. Key grapes include Chardonnay and Pinot Noir for traditional-method sparkling, as well as Sauvignon Blanc and native Irsai Olivér and Királyleányka for still whites. With Budapest so close, the area has become a popular day-trip for wine tasting and also hosts an annual Etyek Wine Festival. Think of Etyek as Hungary’s answer to a cool-climate wine region – zesty whites and fizz, just a stone’s throw from the city.

• Pannonhalma – A small region centered around the thousand-year-old Pannonhalma Archabbey (est. 996 AD), which has been making wine since medieval times. The Benedictine monks still produce wine here, now in a state-of-the-art winery adjacent to the hilltop monastery. Pannonhalma’s vineyards (around 600 ha) yield aromatic whites like Riesling, Traminer, Pinot Blanc and Sauvignon Blanc, as well as elegant reds from Kékfrankos and Pinot Noir. The combination of historical ambiance – stone cellars and cloisters – with modern winemaking makes Pannonhalma a fascinating stop. Try the abbey’s Gewürztraminer or their blends to see how monastic tradition meets new technology.

• Mór – One of Hungary’s smallest wine districts, nestled between Pannonhalma and Etyek. Mór is most famous for an indigenous white grape called Ezerjó (meaning “a thousand goodnesses”). Ezerjó from Mór produces full-bodied, tangy white wines with a subtle spice – somewhat rare to find, but cherished locally. The region’s cool, windy climate and chalky soils lend themselves to whites; aside from Ezerjó, you’ll see some Chardonnay, Szürkebarát (Pinot Gris) and Tramini. If you come across a bottle of Móri Ezerjó, you’ll be tasting a true Hungarian specialty.

• Neszmély – Overlooking the Danube River in north-central Hungary, Neszmély (pronounced “NESS-may”) is known for light, aromatic whites. Soils of loess and limestone and a relatively cool climate give fresh, crisp wines – often Irsai Olivér, Cserszegi Fűszeres (a Muscat-like local cross), Sauvignon Blanc and Pinot Gris. In the 1990s a major winery (Hilltop Neszmély) put this region on the map with easy-drinking exports. While not as prestigious as other regions, Neszmély provides simple summer wines and picturesque river views.

Together, these western regions (Sopron, Etyek-Buda, Pannonhalma, Mór, Neszmély) showcase the more offbeat corners of Hungarian wine. They might be less famous individually, but each has its niche: Sopron for reds, Etyek for sparkling, Pannonhalma for history and aromatics, and so on. For a wine explorer, they offer rewarding discoveries and they round out the full picture of Hungary’s diverse wine map.

Danube Wine Region – The Great Hungarian Plain 

Finally, no survey of Hungarian wine is complete without The Great Hungarian Plain – a vast flatland that dominate the country’s southeast. This area, between the Danube and Tisza rivers, constitutes the Danube Wine Region, Hungary’s largest in terms of vineyard area.

Hungary's largest wine region stretching from Budapest all the way to the south.

The three main plains districts – Kunság, Hajós-Baja, and Csongrád – have traditionally been the workhorse of Hungarian wine, producing large volumes of straightforward table wines from grapes like Kékfrankos, Kövidinka, and international varieties. The terroir here is very different from Hungary’s hilly regions: the Plain is low-altitude, with sandy soils, hot summers and cold winters, yielding light, easy-drinking wines meant for early consumption. White wines, often neutral, crisp types, and rosés dominate production, though some reds like Kékfrankos & Cabernet Sauvignon are made in warmer spots.

During the 20th century, the Great Plain became synonymous with quantity over quality as its fertile expanses were heavily exploited under cooperatives in the Communist era.

In recent decades, however, there’s been a slow renaissance. A number of producers are now focusing on quality even in the Plain, reviving local grapes and adopting modern viticulture. For instance, Cserszegi Fűszeres (an aromatic white crossing) and Generosa are two modern Hungarian varieties that thrive in Kunság and can produce charming, floral wines. And the sandy soils have one silver lining: they resisted the phylloxera pest in the 19th century, so this region played a key role in propagating new vine rootstocks and preserving old vines.

While the Danube wines are generally simpler than those of the hills, they are often refreshing and budget-friendly, the kind of everyday wines locals drink as fröccs in the summertime. 

In Conclusion

Hungary’s wine regions present a remarkable spectrum for such a small country. From Tokaj’s amber sweet elixir to Eger’s Bull’s Blood, from Villány’s bold Cabernet Franc to Somló’s volcanic Juhfark, there’s a wealth of styles to discover.

This comprehensive overview covered all the major regions to help you navigate Hungary’s offerings. Whether you’re preparing for a tasting event or planning a trip to Hungary, you’ll now recognize the names and nuances of each region. Hungarian wine is in the midst of a renaissance, blending centuries of tradition with a new wave of quality and creativity.

Find a bottle from any of these regions, and you’ll experience the unique character of Hungarian viticulture in your glass.

So as the Hungarian say, Egészségére! Cheers!

(Image credit: Wines of Hungary/ winesofhungary.hu)