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Hungarian is one of only two European languages, which has its own word for ‘wine’ (bor) that is not derived from Latin. This means that the ancient Magyars already had contact with grapes and wine over a thousand years ago. The climate and the soil are perfect for wine making in Hungary and this small country embraces 22 wine regions, producing different tastes and styles. Tokaj is Hungary’s best-known wine region, famous for its dessert wine the Tokaji Aszú. Tokaj’s microclimate provides the ideal conditions to produce this world-class wine. The south-facing slopes, the nearby Tisza and Bodrog rivers and the warm summers, and long, sunny autumns all play a part in the proliferation of botrytis (nobel rot), giving the wine its unique taste.