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There are 17 wine-producing districts in Hungary, the most famous of which lies in the foothills of the Zemplen Mountains of the far north of the country. Its long warm autumns and mists that come in from the River Bodrog, creating perfect conditions for noble rot, a benevolent grey fungus growing on the wine grapes. Grapes picked at a certain level of infestation are used to make the excellent, and famous Hungarian sweet wine, Tokay, or Tokaji.

Though the reputation of Tokay may have eclipsed other wines form Hungary, the country’s vineyards produce a range of interesting and sometimes idiosynchratic wines from established European varieties and local varieties alike.