Hungarian Red & Rose Wines

Selection of premium Hungarian red and rose wines from the popular regions of Szekszárd, Villány, Sopron & Eger.

“Wine is a part of the history of countries, an expression of national character, a source of troubles and pleasures.”

Hungarian red wines are mainly robust, full-bodied, spicy or just a bit of spice depends on the region. Main varieties: Kékfrankos (Blaufränkisch), Kadarka, Portugieser, Cabernet Sauvignon, Cabernet Franc, Merlot, and Pinot Noir. Main red wine regions are Szekszárd, Villány, Sopron, Eger (Bull’s Blood).

The historic town of Eger, and its Bikavér (Bull’s Blood) in particular, may also be familiar, but Hungary’s other regions are also producing award-winning wines. Legend has it that the name originates from the unsuccessful siege of Eger by the Turks in 1552, when the heavily outnumbered Hungarians had nothing to drink but red wine. This proved to be to their advantage, their red stained beards and wild eyes terrified the Turks, who thought they had been drinking Bull’s Blood.

Connoisseurs consider the red wines from Szekszárd and Villány in southern Hungary to be the cream of the crop. Many winemakers from these regions have started using international grape varieties, such as Cabernet Sauvignon and Pinot Noir, to produce wines that are giving some of top French names a real run for their money.