Tokaj Wine

Tokaj is the prized sweet wine of Hungary, produced in the northeast Tokaj-Hegyalja region, at the foot of the Carpathian Mountains. Wine has been produced in the region for centuries, dating back to the Roman era when the land was known as Pannonia. However, it was not a sweet wine until the 1630s. 

With the Ottoman invasions, many of the glorious vineyards that had been cultivated by Hungarian royal decree were left to rot because of strict Muslim law forbidding alcohol consumption. Some wine was still being produced, but always under fear of attack. Legend has it that a local wine-maker was forced to abandon his harvest fearing one such raid, and upon return, found his grapes had developed what became known as Botrytis cinerea, or “noble rot.” He shrugged his shoulders and made the wine anyway, yielding spectacular results no one had imagined. With this serendipitous viticultural discovery, the wine known as Tokaj Aszu, which many consider among the world’s finest, was born Read more »

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Popular wines made in Tokaj under $20

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Varietals Produced in Tokaj View all

  • Muscat

    History of the grape: Muscat existed as far back as the Ancient Greeks. It spread throughout the world as empires gre...

  • Blaufränkisch

    Blaufränkisch is the most important Austrian red variety to many Austrian vintners despite the fact it is not the mos...

  • Isabella

    Reportedly named after a famous southern belle, Isabella was allegedly discovered in North Carolina. This grape is be...

  • Furmint

    History of the grape: Exact details of Furmint’s origins are a bit murky. It is known that Hungarian King Bela IV ord...

  • Hárslevelü

Popular Wineries in Tokaj View all

  • István Szepsy


  • Royal Tokaji Wine Company

    The Royal Tokaji Wine Company, founded in Hungary in 1989, has become one of the most defining wi...

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Tokaj on Snooth

  • Becky - it's not so much that grapes favor poor soil, it's that often ... or wheat. And in places like Tokaj for example, the soils are more diverse than they are in Burgundy. In addition to mountains that were formerly under water, providing the limestone-rich soils you see in Burgundy, you have extinct volcanos, wind-blown soils, and hillsid... Read More

    Forum post in the topic Hello Snooth!

  • Evolucio Tokaj Furmint 2012


    Lovely little white wine had with lunch at Marcello's. Dry, crisp, and bright. Just under-ripe peach and apricot, with bits of green apple, citrus, and herbs. At this price point...crazy Read More

    Wine review by puhnner

  • Tokaji Aszu 4 Puttonyos 'St. Stephan's Crown' 1995


    No written review

    Wine review by sylwestrus

  • Chateau Megyer Furmint Tokaji 2013


    Very neutral on the nose. I detect practically nothing. Light on the tonguesome stone fruit flavors but almost undetectable. Some fruit returns at the back of the palate. In between there is almost a saline taste. Very light bodied. If it had a bit more acid, I would, at least, call it refreshing. Not an expensive wine. So, there is no... Read More

    Wine review by EMark

  • You're probably healthier though DM :)I had another great Sunday dinner of bbq'd pork tenderloins and a couple nice BC blends.  The Josephine I brought to Fox's last summer, Greg might remember.  It's a merlot, cab sav, cab franc blend.  Lawrence Herder (from California originally) and Sharron parted company and sold the vineyard last year.  So,... Read More

    Forum post in the topic Tasting with GregT: Vega,...

  • DV - Triton Tridente is from Zamora, a little west of Toro. It's dry and hot, kind of like south CA. The wines from Toro are usually bigger and more rustic than those from Rioja - the idea is to tame the bull (Toro) and Zamora is like the kid brother of Toro. The Termanthia is one of the three or four best wines from Toro, but it's not like Rioj... Read More

    Forum post in the topic Tasting with GregT: Vega,...

  • Tend to like mahi mahi better than bluefish, Greg, though will put up with the latter when have to.  ;-)I was turned off them for a bit after that summer into autumn as I cooked so many of them every which way. My mahi-mahi terrine with pistachios was a hit, though, and I've since recovered appetite for them.So your friend does handlining? Relat... Read More

    Forum post in the topic Tasting with GregT: Vega,...

  • "I've picked up a jones for fish and chips that started in my carousing days".DM, you're still in these days, no?  :) Read More

    Forum post in the topic Tasting with GregT: Vega,...

  • Afraid I'm merely a pale shadow of my former self. Highlights over the past month have been:three pints of high-alc craft beer one night at Brew Dogs, with fish and chips (execrable) , and bangers and mash (acceptable),six pints of Asahi brew and a no-name whisky at a Nepalese restaurant that foolishly advertises a 90' all-you-can-drink-for-$10 ... Read More

    Forum post in the topic Tasting with GregT: Vega,...

  • Well if you have regular access to fresh mahi-mahi (though my experience with them is seasonal), I'm going to stop feeling so sorry for you. Used to fish for them out of small boats using hand lines. Good for developing calluses but utterly thrilling fishing since they are like rainbow-colored bolts of lightning zipping through the water, with a... Read More

    Forum post in the topic Tasting with GregT: Vega,...

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