Hungary has a long and rich history of diverse food and wine. During the Cold War state control of agriculture shifted the focus from quality to quantity. Hungary has more than made up for lost time; rediscovering its roots, it now offers a number of premium and distinctive styles. Tokaji are Hungary's most famous wines. Made from the white Furmint grape with noble rot, they are some of the finest sweet wine and have a distinctive apricot character. Tokaji has graced many royal courts over the centuries. The longevity of its popularity rivals Champagne.
In addition to the sweet wines of Tokaj and the deep Bull's Blood of Eger, the Hungarian wine portfolio includes dry whites from the shores of Lake Balaton, Somló and Neszmély, and finer reds from various regions, notably Villány, Sopron and Szekszard.