Hungarian Cuisine and Wine: Perfect Dish-Wine Combinations 

Sponsored content

Hungary is not only a popular tourist destination because of the sights of Budapest, its attractive and traditional Central European villages, and its stunning natural landscapes. It is also a popular destination for foodies from all over the world because of its cuisine.

Hungary’s cuisine, which is spicy, rich, and lavishly flavoured, is a beautiful and surprising discovery for many visitors to the nation. Traditional cuisines, which have been developed over thousands of years of Magyar history, continue to be an important component of the country’s rich and proud cultural legacy.

The best part is that no matter where you travel in Hungary, you will be able to pair any dish with one of the world’s most exquisite international wines.

Gulyás

The traditional Hungarian meal goulash is one of the most well-known foods in the country’s culinary repertoire. Yet, there are still many misconceptions regarding the dish’s origins and how it came to be.

The meal’s name comes from the gulyás (shepherds), who prepared their hearty and filling food in a kettle over an open fire, hence the name.

Today, a goulash cooked in a kettle is considered to be the most authentic of all the varieties.

Almost every region has its version of goulash, but a basic version is a cross between a soup and a stew, made with beef (occasionally pork), carrots, potatoes, spices, and the traditional paprika, and is served hot.

Goulash has a rich history that dates back to the 9th century, but it was not until the 1800s that it was elevated to the status of national symbol and tool for preserving Hungarian identity.

Which Wine Goes Best with Gulyás?

An excellent company for this dish would be the Argentinian wine Catena Zapata Argentino Malbec 2019 which provides a rich, dark fruit flavour profile and is always best paired with hearty dishes such as steak or beef stews.

Kolbász

Sausages are one of the most delicious dishes to enjoy while visiting Hungary. To begin, let us look at one of them: kolbász. It is a sausage made up of two primary ingredients: on the one hand, Magyar-style blood sausage, and on the other, liver types of various sorts.

Seasonings such as salt, spices, peppers, and the essential marjoram are used to enhance the flavour. Guess what you will not be able to miss in this sausage! Yes, paprika is a favourite among the Magyars.

Those who are familiar with the history of this condiment believe that this country was responsible for making paprika the most popular condiment in the world after it was exported from Mexico in the 16th century.

Which Wine Goes Best with Kolbász?

You can enjoy this spicy dish with a glass of the French wine Bosquet des Papes Châteauneuf Du Pape Tradition 2016. It is an exquisite wine composed of Grenache, a little bit of Syrah, and Mourvedre. Its rich and intense flavour will balance out the spiciness of the Kolbász.