Hungary has always been best known for the sweet wines created in the region of Tokaj in the North East of the country. It was this Tokaji Aszu that was sought out by the French and Russian Courts and the Hapsburgs, and it was the region of Tokaj that was deemed valuable enough to require the world’s first vineyard classification system, introduced in 1700.
More recently, as Hungarian wine making homogenised under Communism, and its diverse range of grapes was sacrificed in the pursuit of ever greater yields, Hungary was also known for its “Bull’s Blood,” now known as Bikavér.
But neither of these wines on their own gets you to the heart of Hungarian winemaking. Look beyond these examples and Hungary’s vibrant, exciting wine culture awaits you. Rare and unusual grape varieties, or more common grape varieties recreated with Hungarian flair. If you are looking for high-quality wines that are slightly different then Hungary is your answer.
The famous Bull’s Blood! Blended from 42% Kékfrankos (Blaufrankisch), 26% Kadarka, 18% Cabernet Franc, 14% Pinot Noir. This wine has been ripened for 13 months in an oak barrel and 22 months in the bottle before it came to market. It evokes aromas of cherry, raspberry, blackberry, rum, chocolate, hibiscus, thyme and many others with overripe fruits and lively acidity on the palate. This is ..£6.49 Ex Tax:£5.41