You'll always want your glass half full during your stay in Hungary...
Hungary's climate and soil are perfect for growing grapes and winemaking has long traditions. Reflected in folk art, music, literature and fine arts, wine has always been and still remains a vital part of life in Hungary.
The world-famous wine that is sweet, topaz-colored and is known throughout the English-speaking world as Tokay, is made from grapes affected by noble rot, a style of wine, which is a uniquely Hungarian product.
Don't believe us? Then follow the recommendation of the many great writers and composers who also favored Tokaji wine. Beethoven, Liszt, Schubert, Goethe, and Joseph Haydn all noted their favorite wine as Tokaji, and Louis XIV's famous sentence in reference to Tokaji – "Wine of Kings, King of Wines" – is used to this day in the product's marketing. Napoleon III, the last Emperor of the French, ordered 30–40 barrels of Tokaji for the Court every year. Gustav III, King of Sweden, never had any other wine to drink. In Russia, customers included Peter the Great and Empress Elizabeth of Russia.
Bull's Blood (Bikavér)
Always a topic of heated debate, Bull's Blood continues to generate controversy amongst Hungarian winemakers due to confusion over the fact that two regions may legally use the name. Both Eger and Szekszárd produce excellent Kékfrankos grapes, the main component of Bull's Blood and most winemakers, whether in Eger or Szekszárd, take pride in the tradition.
The'Bull's Blood of Eger' (Egri Bikavér) has long been Hungary's most famous red wine. It's a blend that has varied over the years, although it was originally based on the Kékfrankos grape.
The'Bull's Blood of Szekszárd' (Szekszárdi Bikavér), which almost disappeared during Communism, is now making its comeback. This blend has a different character from Eger's; it is a full-bodied red, with a kick of spice. Szekszárd's climate is perfect for Kékfrankos, which ripens late, making the wine especially intense. But Szekszárd is also famous for an other variety, the Kadarka, which is used to spice up the Bull's Blood of Szekszárd.
Today, many wine connoisseurs actually recommend the 'Bull's Blood of Szekszárd' over the 'Bull's Blood of Eger', but we'll leave it up to you to decide...