by Elizabeth Gabay MW Egri Bikavér, known to many as Bull’s Blood, is the traditional red wine of the north Hungarian appellation of Hungary. Located between Budapest and Tokaj, the town of Eger is the site of the 16th century battle between the Hungarians and the

by Elizabeth Gabay MW and Lilla O'Connor Now that more and more Hungarian wines are available in importer’s books, we have been working with London’s top restaurants training sommeliers to learn more about Hungarian wine. Last month, the Wines of Hungary team visited the Michelin starred restaurants Ellory in

by Caroline Gilby MW It takes at least a century to grow an oak tree from acorn to harvest so research on terroir, growing conditions and species is a huge challenge. In addition, the complexities of oak flavour compounds and how they are influenced by seasoning

by Elizabeth Gabay MW Every region in Hungary, apart from maybe Tokaj, makes rosé wine. Although no strong regional characters have yet to emerge, there are a few indicators to local styles. The northern regions of Eger, Mátra, Pannonhalma and Sopron have vibrant fresh acidity and crisp

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by Caroline Gilby Sisters Petra and Kata Zsirai inherited this winery from their father Csaba Zsirai in 2011. He was driven by his passion for preserving Hungarian traditions and bought his first vineyards in 2005, as a break from his office job. The sisters now run

From 18th to 20th March 33 Hungarian wineries, exclusive masterclasses, a walk-in tasting zone, and a charming Botrytis Bar will lead you through Hungary’s buzzing wine scene. Seminars and masterclasses guided by Markus del Monego MW, John Szabó MS and Ronn Wiegand MW, MS will showcase