Tokaj

Travelers often come to Tokaj on a full-day private tour that starts in Budapest. These tours typically include round-trip transfers and the opportunity to learn about Hungarian winemaking through cellar visits and tasting sessions. Sometimes, it’s also possible to tick off multiple wine regions in a day—such as Tokaj and Eger—with cheese and cold-cut tastings to accompany the wines. Driving to Tokaj takes around 2.5 hours on the M3 from Budapest.

• There are 28 villages in the Tokaj wine region, and some of the best ones to see include Mád, Erdőbénye, Tarcal, and Tállya.

• Best for those with a sweet tooth, it’s important to note that Tokaj primarily produces sweet white dessert wine.

• Some old wine cellars are only accessible by staircase, so contacting wineries in advance is best if you require wheelchair accessibility information.

• There is zero tolerance for drinking and driving in Hungary, including sip and spit, so it's best to choose a guided tour or get a taxi between wineries.

To get to Tokaj by public transport, you can get a train from Budapest Keleti Station towards Nyiregyhaza. Once in Tokaj, you can explore the town on foot or get to nearby villages by train. If traveling by car, it’s around a 2.5-hour drive from Budapest or around 1 hour from Kosice or Debrecen. The Tokaj wine region is also a fantastic place to explore by bike.

If you want to experience a lively celebration of all things wine-related, it's worth coming for the Tokaj Wine Festival—an annual event with concerts and cultural events typically in May or June. The best time to visit is between March—November, and it’s worth noting that harvest usually starts in September, with a Harvest Festival in October.

There are two vital components to make Hungary’s famous dessert wine—Tokaji. Firstly, a grape variety called Furmint is used, and secondly, a particular type of fungus—botrytis (also known as “noble rot”) is required to transform the grapes. When the conditions are right, botrytis attacks the grapes to turn them into raisin-like berries with a sweet, concentrated flavor. This process is vital to make the rich golden nectar of Tokaji wine.