Hungarian wine

Hungarian wine has a history dating back to at least Roman times. Outside of Hungary, the best-known wines are the white dessert wine Tokaji and the red wine Bull's Blood of Eger (Egri Bikavér).

Only three European languages have words for wine that are not derived from Latin: Greek, Turkish and Hungarian. Records carved in a Runic alphabet used by ancient Hungarians have words for wine derived from Turkic. There are two hundred Hungarian words (including wine as well) that are of Bulgaro-Turkic origin, which suggests that the Magyars had contact with the first winemakers in the South Caucasus. Examples include these:

The Romans brought vines to Pannonia, and by the 5th century AD, there are records of extensive vineyards in Hungary. Following the Magyar invasion of 896, Árpád rewarded his followers with vineyards in Tokaj. Over the following centuries, new grape varieties were brought in from Italy and France. Most of the production was of white wine.

During the invasion of Suleiman the Magnificent in the early 16th century, displaced Serbs brought the red Kadarka grape to Eger. This ancient variety was used to make the robust red wine blend later known as Bull's Blood, after the supposed secret ingredient in the wine that fortified the defenders of Eger in 1552.

It was also during the Turkish occupation that the Tokaj region became known for dessert wines, harvested late to encourage noble rot. Tokaji aszú is mentioned in a document of 1571, and it was famously christened by Louis XIV of France (1638-1715) "Vinum Regum, Rex Vinorum" - Wine of Kings, King of Wines.

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