Hungary’s quality wine reputation is arguably built on the esteemed dessert wines of Tokaj. These rich and mellifluous wines, which are referred to as Tokaji, are the product of botrytis cinerea, or noble rot, a beneficial mold that concentrates the natural sugar levels in grapes. The two principle grapes of the Tokaj region are Furmint and Hárslevelü, with Sárga Muskotály (Muscat Blanc á Petite Grains), Zéta, Kabar and Kövérszolo also authorized, but generally used in smaller proportions. While Tokaj is considered to be Hungary’s most famous wine region, 21 other regions of production exist. These regions are divided among three major zones of production: North Hungary, Transdanubia and the Southern Great Plain. For more information about the wines of Hungary, visit our Wine Reviews.