The wine region popularly known as Tokaj (“TOKE-OY”) and officially as Tokaj-Hegyalja (“TOKE-OY HEDG-AYA”) is Hungary’s most unique and renowned. Straddling the northeastern border with Ukraine and Slovakia – which also has its own wine-producing region of the same name – it is most famous for its sweet wines made using aszú grapes “afflicted” with the fungus Botrytis cinerea, which as a result have much higher sugar levels, and more concentrated flavors.