The grape arieties used for these amazing Tokaj dessert wines are the local Furmint, Hárslevelű, as well as Muscat. Dry Tokaj wines should not be underestimated either - especially these of the Furmint variety, which has a characteristic naturally high acidity, balancing the pleasant aromas of the grapes in a pleasant and fresh bouquet.

Along with the traditional, regional varieties, Hungary also produces wines from international varieties of French origin, which are better known and more easily recognisable. Of the reds, Kadarka deserves also attention, as do the Austrian Blaufränkisch (known here as Nagyburgundy and Kékfrankos), Zweigelt, Blauer Portugieser (Kékoportó) and others.