Hungary, like many Eastern European countries, has a long history of great wine. Like so many of its bordering nations the fact that the wines are little known, even among sommeliers, is due largely to a history of political and social instability. As interest in the traditions of the regions grow, the wines of Hungary are making an international comeback, and their most well known region, Tokaj, is leading the charge.

Located in the northeastern part of the country, Tokaj has one of the oldest and most prestigious wine heritages. This region is one of, if not the, first to rank and designate particular parcels of land as superior for wine destined grape production, the precursor to many European wine classifications like the French AOC and Italian DOC systems.

The wines that put Tokaj on the map are their botrytis kissed sweet wines, Tokaji Azsu, which easily rival the French Sauternes. Highly acclaimed and wildly delicious, these wines are a must for anyone who loves sweet and/or dessert wines. But it’s the dry white wines from the region that are putting Tokaj, and Hungarian wine in general, back on the wine map.

While the region produces every style of wine, it is the dry and just off dry white wines, primarily made from the furmint grape, that are taking wine menus by storm. It is not uncommon to see a well priced furmint by the glass at wine bars and other restaurants with thoughtful lists that seek a bit of distinction. And in wine stores, under $20 bottles of dry furmint are being recommended in place of classic whites like Vouvray and Chablis.

In 2018 the Ultimate Wine Challenge had 3 entries from Tokaj, two made from furmint and one made from the second most popular grape harslevelu, that all scored highly with 94 Points or higher. This includes the Lenkey Dulohazassag 2007 with a score of 96 Points and a Chairman’s Trophy.