Hungary’s Most Legendary Wines: Eger’s “Bull’s Blood” and Tokaj’s Sweet Nectars
Suggested Trip Length
Eger is ideally situated to be a day trip. Tokaj is also possible to do as a day trip, but we highly recommend extending the trip for a few days (or even as long as a week). One day in Tokaj is barely enough to touch the surface of this magical region. Combining Eger and Tokaj makes for a great route, and will allow you to taste many fantastic wines—reds, dry whites, and sweet whites.
When To Go
Year-round. The harvest in Tokaj occurs later than the rest of the country, usually throughout October, which means that small wineries will be busy then. Some wineries will allow visitors to come see the action (and maybe even help), while others won’t be able to take guests. There are several annual festivals in Tokaj, most notably in July and October. In mid-July Eger holds a “Bull’s Blood” festival.
Wining and Dining
Heading east from Budapest, we will pass through the Mátra foothills, where it is possible to make a detour to seek out a few worthy winemakers. In Eger we will discover that there is much more to the region than its flagship blend—Egri Bikavér (“Bull’s Blood from Eger”)—which during Communist times contributed to the bad reputation of Hungarian wine. These days top-notch Bikavér is being produced in Eger, as well as whites such as leányka, ottonel muskotály (muscat lunel), olászrizling (welschriesling), chardonnay, and reds like kékfrankos (blaufrankisch), portugieser, cabernet sauvignon, and merlot.
We can visit wineries on the old “cellar row” in central Eger, which are located above an extensive labyrinth of stone cellars. In the village of Egerszalók we will visit one of the country’s finest wineries, and there we can also experience a recently-opened thermal spa complex, uniquely situated on a hill among layers of limestone and travertine. In a village known for its strong preservation of culinary traditions, we will tour a large family-run winery and then feast on a multi-course meal with wine pairings, either family-style in their rustic cellar or at their new restaurant.
From there we will head to the captivating Tokaj region, one of the most beautiful parts of the country. Hungarian winemaking truly shines here, and standards (both in tourism and winemaking) are among the country’s highest. The town of Tokaj is in the southwest corner of the region (where the Bodrog and Tisza rivers meet) and the Zemplen hills form the border in the northwestern part. All of the elements combine perfectly here to create the famously sweet Tokaji aszú. Though Tokaj is famous for its sweet wines, the region actually produces a bigger quantity of dry wine. Traditions are strong in Tokaj, yet winemakers are amongst the country’s most innovative.
Come to Tokaj to discover what is most unique about winemaking in Hungary, from the centuries-old process of making botrytized sweet wine and the native grape varieties (like furmint and hárslevelű) to the kilometers of underground stone cellars and the fine restaurants. In Tokaj we will visit a mix of wineries—from the large foreign-owned ones which first brought new life to the region after the fall of the Iron Curtain to the small wineries which have been in the same families for generations and specialize in hand-crafted wines.
Other Options
Eger’s 16th-century Turkish thermal bath house. The spa in Egerszalók. Exploring the Bükk Hills (named for the abundant beech trees). The National Park in Szilvásvárad (an important breeding center for Lipizzaner horses). The Szalajka Valley, which is dotted with trout ponds and waterfalls and is accessible via a narrow-gauge railway. The sights of central Eger: Baroque buildings, a Turkish minaret, a cathedral, and a castle (from which the Hungarians heroically repelled the Turks in 1552). Sárospatak (known as the “Hungarian Cambridge”), which is in the Tokaj region and holds the Rákóczi Castle and a 16th-century Calvinist college. Artisan cheesemakers in the Tokaj and Eger. Tour and Tasting at a pálinka distillery.
Our trips include Round-trip transportation to/from your hotel in Budapest; English-speaking food and wine-specialized guide/translator; meals at Hungary’s most authentic restaurants; wine tastings and cellar tours; meeting winemakers wherever possible.
This itinerary is a sample of what is available. We customize each itinerary individually, and venues and activities may change due to availability of third-party vendors.
Read about our payment information and our terms and conditions.
Tokaj and Eger
Hungary’s Most Legendary Wines: Eger’s “Bull’s Blood” and Tokaj’s Sweet Nectars
Suggested Trip Length
Eger is ideally situated to be a day trip. Tokaj is also possible to do as a day trip, but we highly recommend extending the trip for a few days (or even as long as a week). One day in Tokaj is barely enough to touch the surface of this magical region. Combining Eger and Tokaj makes for a great route, and will allow you to taste many fantastic wines—reds, dry whites, and sweet whites.
When To Go
Year-round. The harvest in Tokaj occurs later than the rest of the country, usually throughout October, which means that small wineries will be busy then. Some wineries will allow visitors to come see the action (and maybe even help), while others won’t be able to take guests. There are several annual festivals in Tokaj, most notably in July and October. In mid-July Eger holds a “Bull’s Blood” festival.
Wining and Dining
Heading east from Budapest, we will pass through the Mátra foothills, where it is possible to make a detour to seek out a few worthy winemakers. In Eger we will discover that there is much more to the region than its flagship blend—Egri Bikavér (“Bull’s Blood from Eger”)—which during Communist times contributed to the bad reputation of Hungarian wine. These days top-notch Bikavér is being produced in Eger, as well as whites such as leányka, ottonel muskotály (muscat lunel), olászrizling (welschriesling), chardonnay, and reds like kékfrankos (blaufrankisch), portugieser, cabernet sauvignon, and merlot.
We can visit wineries on the old “cellar row” in central Eger, which are located above an extensive labyrinth of stone cellars. In the village of Egerszalók we will visit one of the country’s finest wineries, and there we can also experience a recently-opened thermal spa complex, uniquely situated on a hill among layers of limestone and travertine. In a village known for its strong preservation of culinary traditions, we will tour a large family-run winery and then feast on a multi-course meal with wine pairings, either family-style in their rustic cellar or at their new restaurant.
From there we will head to the captivating Tokaj region, one of the most beautiful parts of the country. Hungarian winemaking truly shines here, and standards (both in tourism and winemaking) are among the country’s highest. The town of Tokaj is in the southwest corner of the region (where the Bodrog and Tisza rivers meet) and the Zemplen hills form the border in the northwestern part. All of the elements combine perfectly here to create the famously sweet Tokaji aszú. Though Tokaj is famous for its sweet wines, the region actually produces a bigger quantity of dry wine. Traditions are strong in Tokaj, yet winemakers are amongst the country’s most innovative.
Come to Tokaj to discover what is most unique about winemaking in Hungary, from the centuries-old process of making botrytized sweet wine and the native grape varieties (like furmint and hárslevelű) to the kilometers of underground stone cellars and the fine restaurants. In Tokaj we will visit a mix of wineries—from the large foreign-owned ones which first brought new life to the region after the fall of the Iron Curtain to the small wineries which have been in the same families for generations and specialize in hand-crafted wines.
Other Options
Eger’s 16th-century Turkish thermal bath house. The spa in Egerszalók. Exploring the Bükk Hills (named for the abundant beech trees). The National Park in Szilvásvárad (an important breeding center for Lipizzaner horses). The Szalajka Valley, which is dotted with trout ponds and waterfalls and is accessible via a narrow-gauge railway. The sights of central Eger: Baroque buildings, a Turkish minaret, a cathedral, and a castle (from which the Hungarians heroically repelled the Turks in 1552). Sárospatak (known as the “Hungarian Cambridge”), which is in the Tokaj region and holds the Rákóczi Castle and a 16th-century Calvinist college. Artisan cheesemakers in the Tokaj and Eger. Tour and Tasting at a pálinka distillery.
Our trips include Round-trip transportation to/from your hotel in Budapest; English-speaking food and wine-specialized guide/translator; meals at Hungary’s most authentic restaurants; wine tastings and cellar tours; meeting winemakers wherever possible.
This itinerary is a sample of what is available. We customize each itinerary individually, and venues and activities may change due to availability of third-party vendors.
Read about our payment information and our terms and conditions.