Hungary: The 15th Largest Wine Producer Globally
Hungary commands a significant role in the world’s wine landscape, ranking as the 15th largest wine producer globally. With an annual production averaging around 3 million hectoliters, the country has seen a remarkable resurgence in its viticulture since its first democratic election in 1990, post-communism, and its consequential accession to the European Union in 2004.
Tokaji and Beyond: The Diversity of Hungarian Wines
While the nation is predominantly celebrated for its exquisite Tokaji wines, there’s a broader spectrum of flavors waiting to be explored. A heads-up for those unfamiliar with the Hungarian tongue—it’s a member of the unique Finno-Ugric language family, shared only with Finland and Estonia, making the names a bit of a tongue-twister.
Hungary boasts a continental climate characterized by scorching summers and frigid winters. This climate is tempered by Mediterranean warmth in the South—regions like Balaton, Pannon, and Danube—and alpine coolness in the North. The country has around 65,000 hectares of vineyards, roughly equivalent to the expanse of Spain’s Rioja region.
Hungary’s viticulture is a living tapestry woven from Roman, Ottoman, and Germanic threads. The country has embraced its indigenous grape varieties while also making room for the usual French suspects, which currently constitute 19% of total plantations, including Bordeaux reds and whites like Sauvignon Blanc and Chardonnay.
Hungary cultivates a staggering 223 grape varieties, with a 70-30 split between white and red grapes. The main white grape players include Bianca, Welschriesling (Olaszrizling), which produce light, quaffable wines, and Cserszegi fuszeres that give off light floral notes. The country’s native gem, Furmint, offers a range of styles and mild aromatic profiles, including grapefruit and green apple. The red wine landscape is less diverse, dominated 90% by Kékfrankos (also known as Blaufrankish), with a supporting cast of Bordeaux reds, Zweigelt, Pinot Noir, and Kadarka.
While you’re traversing Hungary’s rich tapestry of vineyards, don’t overlook its gastronomic treasures. The Hungarian kitchen is a flavorful palette, well-structured to hold its own against the country’s robust wines. Sink your teeth into a hearty bowl of Goulash, Hungary’s iconic stew, or relish the sweet allure of Chimney Cake. Don’t leave without trying Pick Salami and Pálinka, the quintessential Hungarian brandy. These local delicacies not only satisfy your taste buds but also provide a culinary context for the region’s wines.
