Cellar Class Hungary Course

This module introduces Hungary as a historically significant and diverse wine-producing country. It highlights Hungary’s long winemaking tradition, wide range of indigenous and international grape varieties, and strong reputation for Tokaji sweet wines alongside growing dry white and red styles.

The module outlines vineyard statistics, major wine regions, and stable production levels, emphasizing the dominance of white grapes. It also examines export trends, showing increasing international demand—especially for white and higher-value bottled wines—reflecting a mature industry balancing tradition with modern market focus.

This module traces over 2,000 years of Hungarian winemaking, from Roman viticulture through periods of expansion, crisis, and renewal. It covers medieval foundations, the rise of Tokaj and Tokaji Aszú, early vineyard regulation and classification, and key innovations following phylloxera.

The impact of Ottoman rule and communist-era mass production is examined alongside Hungary’s relatively rapid post-1990 recovery. The module concludes with the modern revival, highlighting quality-focused, terroir-driven wines, reduced oak use, and the growing importance of dry and natural wine styles.

Module IV takes a journey through Hungary’s most important wine regions, revealing how place, history, and tradition shape distinct wine styles. From Tokaj, the world’s first protected wine region and home of legendary Aszú, to Eger and Szekszárd, where Bikavér blends express balance and regional character, each area tells a unique story.

Villány, Hungary’s warm southern stronghold, delivers powerful, age-worthy reds led by Cabernet Franc, while tiny Somló stands apart for its dramatic volcanic hill and intensely mineral whites. Encircling Lake Balaton, Hungary’s most diverse region showcases fresh, terroir-driven wines shaped by water, geology, and a new generation of quality-focused producers.

Module V dives into the personalities behind Hungary’s most important white grapes, showing how history, place, and winemaking shape their character. Furmint emerges as the country’s most versatile star, capable of producing razor-sharp dry wines, world-class sweet Aszú, and expressive sparkling wines.

Hárslevelű adds perfume and generosity, shining both as a blending partner in Tokaj and as a refined single-varietal. Olaszrizling, long the workhorse of Hungarian whites, reveals surprising depth and terroir expression across Balaton and beyond.

Finally, rare Juhfark from Somló stands apart for its dramatic volcanic intensity, high acidity, and legendary ageing potential—an unmistakable symbol of Hungary’s unique wine identity.

Module VI explores the soul of Hungary’s red wines through Kadarka, Kékfrankos, and Bikavér. Delicate yet expressive Kadarka brings perfume, spice, and elegance, while Kékfrankos provides structure, acidity, and a clear sense of place, earning its role as the backbone of Hungarian reds.

These grapes unite in Bikavér (Bull’s Blood), a historic blend rooted in legend and refined by modern quality standards in Eger and Szekszárd. Together, they reveal a red wine tradition focused not on power, but on balance, freshness, terroir, and age-worthy complexity.

Module VII explores Hungary’s most distinctive wine styles, from historic sparkling wines to the legendary sweet wines of Tokaj. It traces the rise, decline, and modern revival of Hungarian sparkling wine, highlighting today’s quality-driven, traditional-method examples—especially the tense, volcanic expressions from Tokaj.

The module then dives into Tokaji Aszú and Szamorodni, two noble styles shaped by botrytis but defined by very different winemaking philosophies. Together, they showcase Hungary’s ability to combine deep tradition, strict regulation, and modern precision to create wines of character, longevity, and unmistakable sense of place.

Module VIII brings Hungarian wine to the table, exploring how taste, tradition, and terroir come together in food and wine pairing. Students learn to compare styles such as dry Furmint and Tokaji Aszú, then match them with Hungary’s rich, paprika-driven cuisine.

From rustic goulash and paprikash to refined modern dishes, the module highlights regional food traditions, classic pairings, and surprising international matches. Blending heritage with innovation, it shows how Hungarian gastronomy and wine share a deep cultural bond—one built on balance, generosity, and a strong sense of place.

In this final module, Konstantin will teach you how to pronounce some of the most important Hungarian wine terms from Bor to Egészségedre.

Put your new knowledge to work with an interactive, hands-on project designed to bring your wine skills to life. This is an opportunity to apply what you’ve learned in a practical setting while showcasing your creativity and understanding in an engaging, real-world way.

Dive even deeper into the Hungarian wine scene by listening to Konstantin in conversation with Zoltán Heimann, one of Hungary’s leading winemakers from Heimann & Fiai, and Sebastian Giraldo Makovej, sommelier at Sauska Winery.

We advise having a foundational understanding of wine to seamlessly begin this course. For those seeking solid basic knowledge, our Cellar Class Start course is recommended.

Yes, the courses are self-paced and available on-demand, ready for you to start whenever you choose.

You will have lifetime access to the courses.

If the course does not meet your expectations, we offer a 100% refund with no time limit, even if you have completed the course.

No. The course is designed as a theory only course.