Hungarian beer

Pálinka: is a fruit brandy, distilled from fruit grown in the orchards situated on the Great Hungarian Plain. It is a spirit native to Hungary and comes in a variety of flavours including apricot (barack) and cherry (cseresznye). However, plum (szilva) is the most popular flavour.

Beer: Beer goes well with many traditional Hungarian dishes. The five main Hungarian brands are: Borsodi, Soproni, Arany Ászok, Kõbányai, and Dreher.

Wine: As Hugh Johnson says in The History of Wine, the territory of Hungary is ideal for wine-making. Since the fall of communism there has been a renaissance of Hungarian wine-making. The choice of good wine is widening from year to year. The country can be divided to six wine regions: North-Transdanubia, Lake Balaton, South-Pannónia, Duna-region or Alföld, Upper-Hungary and Tokaj-Hegyalja. Hungarian wine regions offer a great variety of style: the main products of the country are elegant and full-bodied dry whites with good acidity, although complex sweet whites (Tokaj), elegant (Eger) and full-bodied robust reds (Villány and Szekszárd). The main varieties are: Olaszrizling, Hárslevelű, Furmint, Pinot gris or Szürkebarát, Chardonnay (whites), Kékfrankos (or Blaufrankisch in German), Kadarka, Portugieser, Zweigelt, Cabernet sauvignon, Cabernet franc and Merlot. The most famous wines from Hungary are Tokaji Aszú and Egri Bikavér.

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