Sweet Wines

Hungary’s reputation for sweet wines is centuries old. Tokaj, the world’s first classified wine region, perfected the art of turning botrytis‑affected grapes into nectar. Tokaji Aszú – once called “the wine of kings” – is made by soaking hand‑picked shrivelled berries in a base wine, then ageing the blend in oak. Classic bottles deliver apricot jam, honey and citrus peel richness balanced by laser‑sharp acidity.

Aszú labels signal sweetness through puttonyos levels: five puttonyos means ≥120 g/L residual sugar, six puttonyos ≥150 g/L. At the pinnacle sits Eszencia, a thick, unctuous elixir with sky‑high sugar and exotic spice. Tokaj’s other specialty, Szamorodni, can be dry or sweet; sweet versions show dried pineapple, honeyed nuts and a savoury edge. Volcanic minerality and high acidity prevent these wines from cloying, making them perfect with blue cheese, foie gras or durian brûlée.

While Tokaj dominates, other regions contribute sweet styles. Late‑harvest Furmint and Hárslevelű from Somló or Eger offer spiced apricot and quince flavours underpinned by refreshing acidity. Whatever your choice, these sweet wines are opportunities to savour history in a glass.