Start your small-group tour with a pickup from your central Budapest hotel and travel to Eger, Hungary’s northernmost wine-producing region.
On route, hear how Hungarian wines have gained international acclaim but are still hard to come by outside the country. Hear, too, about Eger’s 1,000-year winemaking history and how it’s known for its Bull’s Blood reds, crisp Leányka white wines, and its medieval cellars, many carved from the local, soft ‘tufa’ rocks and cliffs.
Admire the vine-coated landscapes, and during the morning and afternoon, stop at three traditional and modern country wineries to gain a balanced picture of Eger’s wines and how they’re produced.
Tour a vineyard to see the grapes close up, and at each winery, taste five to eight wines as your host talks you through their flavors and notes. The wines often change, but expect to sample some contemporary Bull’s Bloods, and learn how they’re much improved from the mass-produced varieties of the Communist era.
Between wineries, enjoy some time in the historical town of Eger, once the northernmost point of the Ottoman Empire, and known for its Baroque architecture and wineries. Explore the cobbled lanes to see the 13th-century castle and cathedral and perhaps climb the town’s 16th-century minaret — a reminder of Ottoman rule.
Around midday, savor a 3-course lunch at a local restaurant. Venues and menus change regularly, but lunch typically includes staples such as broths, stews, roasts and traditional desserts.
At your last winery, complement your tastings with selected cured meat and artisanal cheese, both perfect foils for your wine.Then, return to Budapest where your tour ends with a hotel drop-off.