Tokaj-Hegyalja on the South edge of the Zemplen Mountains has served as an extensive vineyard since Celtic times well before Christ. The settling Magyars continued the trade, and from around the 11th century onwards, Hungarian kings were wise enough to invite Italian and other West European settlers. These settlers brought along not only their vine-growing know-how but also new types of vine, and so the range of wines produced was further extended, to include for instance the Tokaj furmint.

Royal nectars
Ever since the beginnings Tokaj wines have been adored by dozens of politicians, emperors and artists. The French King Louis XIV's menu described his favorite nectar as "The wine of kings - the king of wines".

What makes this excellent bouquet? It is the combination of favorable climatic conditions, volcanic soil and extraordinary amount of sunshine that is responsible for the unique taste. During the long and dry autumn the grapes have enough time to ripen to maturity, and if their skin bursts apart, some of the juice evaporates and their sugar content increases even further.

If you have a look at the label of the aszú bottles you may wonder what 6 puttonyos means. This refers to the number of butts (puttony) of a special grape paste that is added to a 136 liter barrel of juice. The more the puttonys (from 2 to 6), the more noble the wine, and the higher the price, as you will see. The filled bottles are placed in cool cellars, where the wine is left to ferment for four to eight years. But you don't have to worry about emptying your purchased bottles in a hurry. It can be stored for hundreds of years…

Bull's blood in your vein
The other outstanding vine-growing area of the North Eastern region is Eger. Its much-loved products can be tasted in intimate, traditionally furnished wine taverns and in wine-cellars (many good ones you will find in Szépasszonyvölgye). The best opportunity to take your hold of a couple of glasses is probably at wine-parades held around vintage time. The most famous brands of the Eger region are the dark red, slightly acid Egri bikavér (bull's blood of Eger), the strong, sweet Medoc Noir and the honey-colored Egri leányka. Make sure not to miss them!