Magazine

Stories from Hungarian wine

Wine knowledge, food, native varieties, global context and the people behind the landscape.

10 stories

Sight, aroma and taste: a practical way to pay attention to what is in your glass without getting lost in jargon.

Good pairings are built on balance: intensity, acidity, texture and flavour matter more than rigid rules.

The story and renewed appreciation of a distinctive Hungarian white variety.

Not every wine is made for long ageing. Here is what changes in the bottle—and when patience pays off.

Colour comes from time spent with the skins, not from the pulp. That single decision also shapes texture and style.

Residual sugar and the origin of the bubbles are the two keys to the most festive wine styles.

Hungarian wine culture lives in built heritage and shared habits, not only in the glass.

Picking date is a decision: ripeness, acidity and weather together say when the fruit must come in.

Paprika, richness, smoke and pickled acidity: Hungarian cooking calls for describable wine styles.

The same wine tastes different chilled and at room temperature. Temperature is the simplest tool you have.