During the centuries of the Hapsburg Empire, Hungary had the most varied native grapes, most distinctive wine culture, and the most sought-after wine styles in Central Europe. While some of that early glory was lost during the twentieth century, much of it has reemerged over the past decade. World-class Hungarian wines are now reemerging but remain largely untouched by tourists. From the World Heritage Site vineyards of Tokaj to the ancient volcanic shores of Lake Balaton you will discover a beautiful country, hospitable people, remarkable food, and—of course—delicious wines!
Join us in Hungary for a seven-day tour of the historical and culinary delights of Budapest, five unique wine regions, and a behind-the-scenes look at an ancient wine culture.
Please note that spaces are limited! If you are interested in coming along, please contact us as soon as possible to avoid missing out!
The specific activities on this schedule are tentative and subject to minor adjustments due to logistical and other practical considerations.
We’ll meet in the hotel lobby in the late afternoon to introduce ourselves over a glass of wine. After that we’ll take a private Danube boat ride where we will enjoy the spectacular panorama and some sparkling wine.
On our first full day we’ll explore the culinary delights of Budapest and visit some of the iconic coffee houses from the turn of the century. After lunch and some free time on your own, we’ll drive to nearby Etyek for a wine tasting and dinner at one of the local wineries.
We’ll depart Budapest and spend two full days exploring the historic and cultural landscape of the Tokaj wine region, a UNESCO World Heritage Site, whose wines have been celebrated for over 300 years. Taste the dry and sweet wines of the region, from dry furmints to Szamorodni, Aszús and even Eszencia, the “wine of kings.”
After breakfast we’ll drive back to Budapest. We’ll check back in the same hotel and give you some free time to do some more sightseeing, shopping or visit a spa. We’ll get together again for a farewell dinner in the evening.
On our way back to Budapest, we’ll start the day tasting some dry whites and reds in the Eger region, home to the Hungarian classic Egri Bikaver, or “Bull’s Blood.” After a nice lunch and cooking class, we’ll return to Budapest for a lowkey night off.
Lake Balaton is a summer escape for the Hungarian people, and the region is filled with crisp, minerally whites along with smokey, natural reds. Somló is one of the smallest and most distinguished wine regions in Hungary. It is one single volcanic hill producing amazingly distinctive whites (and breathtaking views!).
Szekszàrd is a southern, warm climate, red wine region. We will taste full-bodied reds from morning till night. It’s a region best known for the Cabernet Franc, Merlot, Kékfrankos and Kadarka grapes, as well as a number of compelling Bikavers.
The specific activities on this schedule are tentative and subject to minor adjustments due to logistical and other practical considerations.
DATES: Sunday, May 28 – Sunday, June 4, 2023
COST : $4,495 per person (double occupancy) // $550 single occupancy supplement
Enjoy superior 4-star accommodations in both Budapest and Tokaj.
Your hotel in Budapest will be an oasis complete with all of the necessary modern conveniences, including a wide range of entertainment options, onsite restaurant and bar, fitness facilities, business services, wifi, and 24-hour reception.
Your hotel in Tokaj will be an elegant, historical mansion evoking the era of Hungarian monarchy. The hotel estate includes a working winery, swimming pool, tennis court, sauna, massage services, and a chapel dating back to the 18th Century.
Reserve your spot by clicking here [insert link to process deposit], or contact us at [email protected] if you have questions. Please note that spaces are limited and limited to 15 people!
Reserve your spot by contacting us at [email protected]. Please note that spaces are limited to 15 people!
If you have visited DCanter, then you have probably attended one of Michael’s many wine classes or received a personal wine recommendation. Michael Warner is a Co-founder and Chief Operating Officer of DCanter, where he is the wine buyer. He holds a Certified Specialist of Wine designation from the Society of Wine Educators, consults frequently with specialty wine importers, and he has been featured in publications, such as the Washington Post, Fast Company, France2 News, and Meininger's Wine Business International. A frequent traveler, he has visited wine regions throughout France, Germany, Spain, Italy, the Balkans, and – of course – the United States. Michelle is a Co-founder and Chief Executive Officer of DCanter, where she also manages its innovated Concierge by DCanter personal wine shopping service. In her role, Michelle developed innovated wine curation decision support tools and customer resource management software to help her Concierge clients receive the right wine every time. A great lover of learning and education, Michelle has appeared on several wine industry speaking panels, and she has been featured in publications, such as the Washington Post and Wine Enthusiast magazine.
Gábor grew up in northwestern Hungary, and started traveling as soon as he could — exploring France, studying in Spain, working on a ship in the Caribbean, and tending bar and waiting on tables in New York. When he returned to Hungary, he again fell in love with his native cuisine and the emerging quality wine scene. He holds a Master’s Degree in Spanish linguistics and literature, and was a translator and interpreter in his previous career. He holds a Level 3 WSET certification, and takes every chance he can get to travel to different wine regions. He is an avid runner, and he is at work on a research project involving the Jewish history of Tokaj. Gábor is committed to increasing the profile of wine tourism in Hungary (and the larger region) and has spoken about entrepreneurism, wine tourism, and Hungarian food and wine to audiences in both Hungary and the US. He is also a proud member of the Confrérie de Tokaj (the Tokaj Wine Guild). Check out Gábor’s take on Hungarian wine.
Carolyn is the author of the culinary guidebooks Food Wine Budapest (Little Bookroom) and the Food and Wine Lover’s Guide to Hungary: With Budapest Restaurants and Trips to the Wine Country (Park Kiadó). Carolyn has also written for dozens of international magazines and newspapers including Saveur, Explore Parts Unknown, Afar, CNN.com, Frommer’s, Gourmet, Gastronomica, Olive, and The Globe & Mail. Carolyn studied journalism at NYU, holds a culinary school degree, and is currently working on her WSET Diploma. She is a member of the International Association of Culinary Professionals, the Global Food Tourism Association, and the Confrérie de Tokaj (the Tokaj Wine Guild). She never tires of exploring Budapest, and traveling throughout Central and Eastern Europe. Check out some of Carolyn’s tips about Budapest’s food scene.
YOU ENJOY TRYING NEW WINE AND FOOD.
While most Hungarian food and wine styles are fairly familiar to most of us, there are a few dishes that might seem a bit unfamiliar at first. Think fisherman’s stew made from river carp – don’t worry, it’s delicious!
YOU LIKE EXPLORING OFF THE BEATEN PATH.
Most of the places we’ll be going aren’t regular stops for American tourists. It might be tough to find fluent English speakers in some villages, and wineries generally don’t have formal tasting rooms.
YOU ENJOY MAKING NEW FRIENDS.
We’re going to have a small group of no more than 15 people, so everyone will have plenty of time getting to know each other. There will be a little personal time each day, but expect to interact with everyone on the trip.
YOU LIKE TO STAY IN ONCE PLACE.
We'll be exploring new places everyday.
YOU ONLY DINE IN MICHELIN-STARRED RESTAURANTS.
Most Hungarian wineries don’t operate full-service restaurants, so there’s a good chance you’ll be enjoying meals with the winemaker, in their homes, and cooked by their families. Many meals will be served family style, feature locally sourced ingredients, and be prepared according to local customs.
YOU DON'T LIKE TO SPEND TIME WITH OTHERS.
Although this tour is limited to 15 people, we'll be spending a lot of time together. You'll make new friends, but there will also be a little time each day to spend on your own.
YOU’RE ON A DIET.
There's going to be a lot of terrific food and wine to enjoy, and you won't want to skip any of it!
I’m Interested in the Hungary Wine Trip