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.

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.