Hungary is one of Europe’s oldest wine-producing countries, with a rich vinous heritage that dates back over a thousand years and a remarkable diversity of indigenous grape varieties and terroirs. The most internationally renowned Hungarian wine is Tokaji, a golden, sweet wine made primarily from the Furmint grape, prized for its honeyed complexity, vibrant acidity, and legendary ageability—it was famously called “the wine of kings, king of wines” by Louis XIV. But beyond Tokaj, Hungary offers a range of high-quality dry whites and reds from 22 distinct wine regions, including volcanic soils in Somló, crisp whites from Balaton, and full-bodied reds from Villány and Szekszárd, where varieties like Kékfrankos (Blaufränkisch) and Kadarka thrive. Hungary’s climate is continental, with hot summers and cold winters, moderated by bodies of water like Lake Balaton and the Danube River, allowing for a wide stylistic range from elegant, mineral-driven whites to structured, spicy reds. Many Hungarian producers have embraced modern winemaking techniques while honoring tradition, resulting in wines that offer both character and value. With a renewed focus on quality and native grape expression, Hungary is increasingly being recognized by wine enthusiasts worldwide as a compelling source of distinctive and terroir-driven wines.