Hungarian ros

Drunk chilled on its own or as fröccs (spritzer) with sparkling water, rosé is generally regarded in Hungary as easy-drinking wine for the summer – crisp, with fresh acidity and red fruit. Regional, varietal and stylistic variations are increasingly present, showing the great potential of Hungarian rosés in terms of quality and diversity. Colour is becoming paler, influenced by the Provençal style of southeast France, but the fruit and structure remain distinctively Hungarian.

Most Hungarian wine is white, 30% red, and rosé, fast growing in volume, accounts for just under 10% of total production. Rosé is made in all of Hungary’s 22 wine regions except Tokaj. At almost 67,000hl, the largest rosé-producing region is the vast Great Plain (especially Kunság), while 20% of the total production