Tokaj is a historic wine region centered in northeastern Hungary, with a smaller legally defined area extending into southeastern Slovakia. The region is associated with volcanic soils, autumn mists from the Bodrog and Tisza rivers, and a long tradition of sweet wines shaped by botrytis, or noble rot.
Tokaji wines are made primarily from Furmint, with Hárslevelű, Sárga Muskotály, and other authorized grapes also used. The region is best known for Tokaji Aszú, a concentrated sweet wine marked by high acidity, honey, apricot, citrus peel, spice, and exceptional longevity, though dry Furmint has become increasingly important.