Tokaji, Bull’s Blood and pálinka: drinking in Hungary

About Tokaji, Bull’s Blood and pálinka: drinking in Hungary

By the ULTIMATE Budapest Editorial Team

Hungary is one of Europe’s oldest wine countries, with 22 wine regions, native grapes such as furmint and kadarka, and one of the world’s great sweet wines, Tokaji Aszú. Add pálinka, the fruit brandy, and Unicum, the herbal liqueur, and Budapest becomes a wonderful city to drink in.

Tokaj

In the north-east, the Tokaj region makes Tokaji Aszú, a golden sweet wine from grapes shrivelled by noble rot, praised at the courts of Europe for centuries. The wine region is a UNESCO World Heritage Site. Tokaj also makes excellent dry wines from the furmint grape.

Bull’s Blood

Egri Bikavér, Bull’s Blood of Eger, is a blend of red grapes from the hills around Eger, named after a legend of the town’s defenders drinking red wine before battle.

Tokaji was called the “wine of kings and king of wines”.

The south and the lake

Villány, in the warm south, makes rich reds, while the volcanic hills around Lake Balaton, such as Badacsony and Somló, are known for mineral whites.

Pálinka and Unicum

Pálinka is Hungary’s fruit brandy, made from plums, apricots, pears or cherries. Unicum, a bitter herbal liqueur made by the Zwack family, is Hungary’s favourite digestif.

Our advice: start with a glass of dry furmint, try a Bull’s Blood with dinner and end with a small glass of Tokaji Aszú. In wine bars, ask for a tasting flight; and go gently with pálinka, which is strong.

Opening hours, prices and seasonal openings change, so please check with Tokaji, Bull’s Blood and pálinka: drinking in Hungary before you go.