Hungarian wine history dates back to Roman times, with famous varieties including Tokay (Tokaji) dessert wine and Bull’s Blood (Egri Bikavér) red wine.
Romans introduced vines to Pannonia, and by the 5th century AD, extensive vineyards were recorded in Hungary. After the 896 Magyar invasion, Árpád rewarded followers with Tokaj-Hegyalja vineyards. Over time, new grape varieties were imported from Italy and France, likely including Furmint and other Tokay grapes.

The 1882 phylloxera epidemic significantly impacted Hungary’s wine industry, leading to the replacement of traditional field blends with monocultures. Blaufränkisch and Bordeaux varieties dominated red wine districts, while Furmint, Muscat, and Hárslevelű became prominent in Tokaj.

The 20th century saw the introduction of modern grapes like Zweigelt. Under Communist rule, quality was sacrificed for quantity and industrial production. Since 1989, there’s been renewed interest in traditional varieties and significant investment, particularly in Tokaj, revitalising Hungary’s wine industry and preserving its rich viticultural heritage.