Vino tinto

From the full-bodied Egri Bikavér, the famous "Bull's Blood", to the elegant Kadarka from Szekszárd: Hungarian red wine has character. Every bottle in our range is carefully selected by Mick and Robin Kovács, directly from Hungarian winemakers.

Buy Hungarian Red Wine

Hungary has a rich wine tradition spanning over a thousand years. From the volcanic soils of Eger to the sun-drenched slopes of Szekszárd, Hungary produces red wines found nowhere else in the world. Expect deep, spicy flavor profiles with tannins that pair perfectly with hearty Hungarian cuisine.

Our red wines pair perfectly with:

• Goulash and pörkölt
• Grilled meats and kolbász
• Aged cheeses and charcuterie
• Stews and game

Frequently Asked Questions about Hungarian red wine

What is Egri Bikavér? 

Egri Bikavér, literally "Bull's Blood from Eger," is the most famous Hungarian red wine. It is a blend made from at least three grape varieties, including Kékfrankos and Kadarka. The name dates back to the 16th century, when legends say the Turks believed Hungarian soldiers drank bull's blood because of their wine-stained lips.

What is the difference between Egri and Szekszárdi Bikavér? 

Both are "Bull's Blood" blends, but from different regions. Egri comes from Northern Hungary and is generally spicier and fuller-bodied due to the volcanic soil. Szekszárdi is typically softer, more elegant, and fruit-forward.

What is the ideal serving temperature for Hungarian red wine? 

Serve Hungarian red wine at 16–18°C. If the bottle has been stored in a cool cellar, let it breathe at room temperature for about half an hour before serving.

How long can Hungarian red wines be kept? 

Lighter red wines are best enjoyed within 3–5 years. Premium wines, such as aged Bikavér or reserve Kékfrankos, can age for 10–15 years and only get better with time.