A 1998 Tokaji, the year we met, called for something equally special: homemade foie gras torchon. Three days, a bamboo sushi mat, a pair of tweezers and one very good bottle of wine later, Thanksgiving suddenly felt rather luxurious.

Gulyás carries a lot of Hungarian history in a single bowl: soup, not stew, plenty of paprika, strong opinions about what belongs in the pot, and a long journey across Central Europe. Here’s the Hungarian version, plus what to drink with it.

A cloudy glass of my grandfather's homemade wine became the starting point for exploring Hungary's remarkable native grape varieties - from the legendary Furmint of Tokaj to the rare volcanic wines of Somló and Badacsony - and the stories, traditions, and landscapes they still carry today.

Mangalica pork and morel mushrooms are a natural match—rich, earthy, and full of character. Paired with a light, spicy Szekszárd Kadarka, the dish comes together with the perfect balance of depth, freshness, and Hungarian tradition.

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.