One of our favourite holiday recipes is the rich and decadent Port Poached Pear Chocolate Cake with Blue Cheese. The combination may sound unusual to some, but trust me—it’s a match made in holiday heaven. It is also easy to make and so impressive!

Péter Wetzer’s Kékfrankos from Sopron tells a story of wind-swept vineyards, organic farming, and a cellar rich with its own wild yeast culture. His Spern Steiner Kékfrankos—crafted from 60-year-old vines on slate and quartzite—bursts with dark berries, spice, and deep minerality. Paired with a hearty Hungarian lamb stew, it becomes a vibrant expression of West Hungary’s winemaking legacy.

Tokaji is Hungary’s magical wine region where grapes get politely zapped by “noble rot” and somehow turn into liquid dessert with subtle acidity. From the renowned Aszú to the quietly brilliant Fordítás, these wines balance sweetness and brightness with effortless poise. When paired with rich duck rillettes or pâtés, their layered flavours seem to greet one another with a refined, joyful flourish.