• a country in eastern Europe that produces a wide range of wines in different styles and grows a wide range of grape varieties. The two best-known exported wines are Tokay, one of the world’s great dessert wines, and Egri Bikavér (Bull’s Blood), a full-bodied red wine made in the Eger region. In the 1600s, some 200 years before France, the Tokaj-Hegyalja region around Tokay introduced the very first classification system for wine, based on quality. During the Communist era Hungarian wine was wholly state-controlled. In the ten years since the fall of the Eastern bloc, Hungary has successfully modernised its wine industry and winemakers are starting to re-establish Hungarian wine styles. Foreign winemakers and foreign investment have arrived to support these developments. Hungarian wines are labelled according to the variety. Indigenous Hungarian varietals mix with imported grape varieties. Among the whites, Furmint, Királyleányka, Hárslevelü, Irsai Olivér and Welschriesling (Olaszrizling) are capable of good and even fine wine, along with Sauvignon Blanc, Chardonnay, and Gewürztraminer (Tramini). Quality home-grown reds include Kékfrankos and Kadarka, while Cabernet Sauvignon, Merlot and Pinot Noir have been successfully introduced. The great success of the imported varieties would suggest a very rosy future for Hungary’s wine.