Hungary’s vinous reputation rested, for decades, on Tokaji and Bull’s Blood, the former a once-great sweet wine from the world’s earliest-classified vineyards and seriously degraded during the communist era into an oxidised parody of itself (a situation now, thankfully remedied), the latter a rustic red wine most kindly described as “robust”.

70% of Hungarian wine production is white, but both red and white wines are crafted from a fascinating list of local grape varieties.

As yet insufficiently explored for The Daily Drinker, Hungary is very much on our “to do” list!