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Hungary was once one of the most important wine producers in Europe, and despite setbacks (the phylloxera outbreak in the 1880s, world wars and communist collectivisation), Hungarian wine has made a formidable comeback. The country has 22 wine regions, defined by ministerial decree. Two highlights are Eger, a region known for its infamous rich Egri Bikavér (Bull’s Blood) wines, and Tokaj, famous for adding botrytised grapes to the mix before ferment, to create complex, sweet wines. Trips to these regions include elegant wine tastings, labyrinthine wine cellars, refined wine restaurants and traditional home-spun Hungarian cuisine.

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