We often speak with great pride and joy about Hungarian wines. And rightly so: we have unique traditions, diverse wine regions, and outstanding bottles to discover all across the country. It’s easy to assume that a grape and the wine made from it can only be found here. Luckily, there are indeed such special varieties — but it’s worth taking a closer look at which ones we can truly call Hungarian.

Olaszrizling – Hungary’s most widespread white grape, but not born here

We’ve already written about this very important variety. Its name is misleading: Olaszrizling has nothing to do with Riesling, nor is it Italian. It spread across Central Europe, from Austria to Croatia, but it has undoubtedly found its most significant role in Hungary. You’ll meet it at Lake Balaton, Somló, Villány — practically everywhere. Still, it’s not of Hungarian origin; most likely, it came from Croatia.

Kékfrankos – the Central European star

If there is a blue grape that defines the region, it’s Kékfrankos. Known as Blaufränkisch in Austria and Lemberger in Germany, in Hungary it’s the backbone of Bikavér and the star of many excellent single varietal wines. The first written records of it come from Austria, and it probably reached Hungary from there in the 19th century. Not exclusively Hungarian, but certainly one of our most important grapes.

Furmint – Tokaj’s true celebrity

If there’s one grape we can safely call Hungarian, it’s Furmint. Tokaji Aszú made it world-famous, but as a dry wine it is also enjoying growing success — and even exciting sparkling wines are now being made from it. Though genetic relatives exist elsewhere, Furmint’s true home is Hungary. Today it can be found in almost every region, carrying the reputation of Hungarian wine culture to all corners of the world.

Hárslevelű – another Hungarian gem

Furmint’s “sibling,” bringing honeyed, floral aromas to Tokaji wines. Likely of Hungarian origin as well, and though it receives less attention than Furmint, Hárslevelű has a key part of the Tokaj character. Excellent dessert and dry wines, even sparkling wines, are made from it.

Kadarka – the old-time favorite

The story of Kadarka is adventurous: it likely arrived from the Balkans during the Ottoman era, but by the 18th–19th century it had become almost synonymous with Hungarian red wine. It was the original base of Bikavér, and in a light, spicy, elegant style it truly shines. Kadarka feels like a real hungarikum, and it’s the classic companion of fish soup.

Juhfark – the Somló specialty

Few grapes are so strongly tied to a single region as Juhfark is to Somló. An old Hungarian variety, found almost exclusively here. Crisp acidity, minerality, and the famous legend of the “wedding night wine” all contribute to its status as a truly Hungarian treasure.

Kéknyelű – the rarity

The legendary variety of Badacsony, with very specific growing requirements. It’s female-flowering only, meaning it needs a pollinator (such as Budai zöld), which made cultivation difficult for centuries. Kéknyelű grape nearly disappeared, but fortunately several Badacsony wineries have revived it, producing excellent and highly distinctive white wines.

Disappearing Hungarian specialties

Alongside the best-known grapes, there are true Hungarian curiosities that have nearly vanished from the vineyards. For example, Csókaszőlő, an old blue grape once important in Bikavér; Lisztes fehér, of which only a few vines survive in gene banks; or Gohér, which was once used in Tokaji Aszú but today appears only as a rare treasure. Even Ezerjó, a classic Hungarian variety tied to Mór, has become an unusual choice. These rarities are now rewards for wine explorers rather than everyday bottles.

Whether you’re hunting for wines made from authentic Hungarian grape varieties, or you’re more intrigued by the world’s great international classics, you’ll find your next favorite bottle with us. Explore our selection and choose the wine that best matches your taste — and your moment.