Eastern Europe Has Some of the World’s Best Wine—Here’s Where to Find It

Wine has a way of transporting us, even before the first sip. A swirl of ruby in the glass, a dry finish that lingers with just enough warmth—suddenly you’re standing among vines, imagining centuries of tradition, harvest, and hospitality. And while many of us instinctively look west—to Bordeaux, Tuscany, or Napa—some of the world’s most compelling and soulful wines are quietly flourishing in the East.

Eastern Europe, with its ancient terroirs, resilient grape varieties, and low-intervention techniques, is no longer just a “hidden gem.” It’s a living, evolving landscape of winemaking with depth, charm, and a welcome that’s as generous as the pours themselves.

Over the last decade, I’ve noticed more sommeliers and travelers turning their gaze eastward. And with good reason: from the bold reds of Bulgaria to the amber qvevri wines of Georgia, these regions aren’t chasing trends—they’re leaning into their roots, telling stories through grapes that have endured wars, borders, and empires.

1. Georgia

If there’s a spiritual center to Eastern European wine culture, it might just be Georgia. Nestled between the Caucasus Mountains and the Black Sea, Georgia isn’t just making wine—it’s living it.

In fact, Georgia is widely recognized as the cradle of winemaking, with archeological evidence of grape fermentation dating back over 8,000 years.

What Makes It Special:

Georgia’s winemaking traditions are UNESCO-protected. Here, the qvevri method—fermenting wine in large clay vessels buried underground—is still widely used, particularly for amber (or “orange”) wines made from white grapes fermented with their skins.

The wines often taste bold, tannic, and earthy, with layers that evolve over time. They're not entry-level wines for most, but they’re deeply expressive and emotionally resonant.

What to Try:

• Rkatsiteli – a white grape that produces beautifully structured amber wines with notes of dried fruit and herbs.
• Saperavi – a deeply colored red grape, often compared to Syrah, with strong tannins and dark berry notes.

You’ll find family-owned producers like Pheasant’s Tears and Iago’s Winery leading the charge in natural winemaking, offering unforgettable tastings often paired with homemade bread, cheese, and generous conversation.

In Georgia, wine is rarely just a drink—it’s part of a ritual called the supra, a feast led by a toastmaster (tamada) who guides deep, poetic toasts between bites of roasted meat and warm hospitality.

2. Hungary

Hungary has long been famous for Tokaji Aszú, a luxurious sweet wine that once graced the tables of European royalty. But the country has so much more to offer, especially in its dry wines.

What Makes It Special:

Hungary’s volcanic soils, particularly around Lake Balaton and Eger, give wines a mineral complexity that’s hard to replicate. Combine that with native grapes and a winemaking culture that blends tradition with modern technique, and you get wines that are balanced, layered, and increasingly export-worthy.

What to Try:

• Furmint – often used in sweet Tokaji, but now producing stunning dry whites with bright acidity and stone fruit notes.
• Kadarka – a light-bodied red, often compared to Pinot Noir, with spicy, floral characteristics.
• Bikavér (“Bull’s Blood”) – a traditional red blend from Eger, rich and robust.

Producers like Barta Winery, St. Andrea, and Tokaj Nobilis are offering fresh takes on heritage grapes, and wine bars in Budapest are making it easy to taste your way through regions without leaving the city.

The term “Aszú” refers to botrytized (noble rot) grapes, which are carefully handpicked—one at a time. It can take up to 20 pounds of grapes to make just one bottle of Tokaji Aszú.

3. Romania

Romania’s wine industry is enormous—more than 180,000 hectares of vineyards—and yet much of its production flies under the international radar.

What Makes It Special:

Romania’s varied geography offers ideal growing conditions—from the Carpathian foothills to the coastal warmth near the Black Sea. While international varietals like Merlot and Sauvignon Blanc are common, it’s the indigenous grapes that truly shine.

What to Try:

• Fetească Neagră – a native red grape producing bold, velvety wines with notes of plum, black cherry, and spice.
• Fetească Regală – a crisp, aromatic white grape that delivers citrusy, floral wines perfect for summer afternoons.
• Grasă de Cotnari – an aromatic white grape used in both dry and dessert wines, with a rich, honeyed profile.

The wine route in Dealu Mare is one of the best for tastings, with estates like SERVE, Domeniile Săhăteni, and Prince Stirbey offering modern expressions grounded in traditional soil.

Romania is one of the most biodiverse wine regions in Europe and is actively investing in sustainable viticulture to protect native vines and natural ecosystems.

4. Bulgaria

Bulgaria had its heyday as a major wine exporter during the 1970s and ’80s, especially to the Soviet Union and UK. After a dip in the '90s, it’s now undergoing a quiet renaissance driven by small producers, local varietals, and modern facilities.

What Makes It Special:

The Thracian Lowlands (a region dating back to ancient winemaking tribes) has a Mediterranean-like climate and produces robust reds. The country also has several mountain regions that bring cooler tones to its whites.

What to Try:

• Mavrud – a local red grape known for its full body, dark fruit, and aging potential.
• Rubin – a cross between Syrah and Nebbiolo that’s spicy, rich, and highly expressive.
• Dimyat – a white grape used in fresh, mineral-driven wines.

Bulgaria is still affordable for wine travel—meaning tastings, tours, and bottles can often be had for a fraction of what you’d pay in Western Europe. Look for Midalidare Estate and Villa Melnik for thoughtful winemaking with global appeal.

5. Moldova

Moldova may be small, but it’s mighty in wine. In fact, wine is so essential to its national identity that the country has the largest underground wine cellar in the world—Milestii Mici, with over 120 miles of tunnels and nearly 2 million bottles stored below ground.

What Makes It Special:

Moldova sits at a geographical sweet spot for viticulture. Thanks to its rich soil and favorable climate, it produces a broad range of styles, from fresh sparkling wines to complex reds and amber-aged whites.

What to Try:

• Rara Neagră – a delicate red grape with red fruit, spice, and soft tannins.
• Fetească Albă – an ancient white grape offering floral, citrusy wines that pair beautifully with light dishes.
• Traminer – a perfumed white grape with notes of rose and lychee, often used in blends.

For visitors, the Purcari and Castel Mimi wineries offer full experiences with tastings, vineyards, and beautifully restored architecture.

Moldova celebrates National Wine Day every October with open cellar tours, street festivals, and country-wide tastings. It’s a perfect entry point into their wine world.

Pouring It All Together: The Taste of Time and Place

One of the most remarkable things about wine from Eastern Europe is that it reminds you of something easily forgotten in fast-paced life: depth takes time. These wines aren’t rushed. They often come from places where the vines are older than the winemaker. Where people still believe wine is something you grow, not manufacture. Where hospitality isn’t about pouring the best bottle—it’s about welcoming you to the table.

So next time you're at a wine shop, let your eye wander past the familiar French and Italian sections. Ask about a Saperavi, a Furmint, or a Fetească Neagră. Better yet, plan a trip east and see the vineyards for yourself—because nothing quite compares to drinking wine where it’s from.

Eastern Europe isn’t just making great wine. It’s reminding us why wine matters in the first place.

And once you’ve tasted that? There’s really no going back.