Hungarian Wines

Hungary may not be the first country that comes to mind for wine, yet it ranks as Europe’s seventh largest producer and has been making wine since Roman times. Wine is woven so deeply into its culture that Hungary’s national anthem even praises the “sweet nectar” of Tokaj.

Today, the country’s seven wine regions embrace a remarkable range of grapes and terroirs, from indigenous whites such as Furmint and Hárslevelű to spicy Kékfrankos reds and lush dessert wines.

Geology lies at the heart of Hungary’s flavour spectrum. Much of the vineyard land sits on extinct volcanic hills, where lava flows cooled into basalt, rhyolite tuff and andesite. These mineral rich soils impart vivid acidity and a distinctive tang of flint, salt and smoke. Regions such as Tokaj (a UNESCO World Heritage site famed for its sweet and now dry Furmint), Eger (home of Egri Bikavér and Egri Csillag), Somló (Juhfark driven whites with piercing acidity) and Villány (Cabernet Franc and Merlot blends) offer very different expressions of volcanic terroir. The results range from taut, citrus driven whites to savoury reds laced with smoky minerality.

One of the greatest attractions of Hungarian wine is its value. Compared with famous volcanic regions like Etna or Santorini, Hungary offers world-class grand cru terroir without the premium markup. This collection brings together the most compelling bottles from our portfolio – from dry Furmint and Olaszrizling to Egri Bikavér and single vineyard reds – all curated to let Singapore drinkers experience the salty, flinty precision of Hungary’s volcanic soils at approachable prices.