A beginner’s guide to Hungarian food and drink

The first time I tried the well-known Hungarian wine Tokaj, which I bought from an eastern European delicatessen in London, I was so taken with it that it quickly became a verb – and the expression ‘I was a bit Tokaj’d last night’ stuck. But I soon realised that there are so many wonderful versions of this wine that you will find one to suit every occasion, and a match for pretty much anything you eat. Options include bone dry, light as a feather, sweet, robust, and tannin-rich red. And I’m lucky enough to be drinking the dry variety here in Budapest. It has just a hint of honey, making it perfect with the dishes made with cheese and paprika sauces that are so popular across this landlocked nation.

I’m here for work, but – having realised during my many visits to this country that it’s not all about goulash – I’m making sure I have time to do a proper tour of the less well-known dishes and ingredients.