Hungary specializes in the production of dry and dessert wines. They are obtained from Furmint, Harschlevelu, Kabar, Kekfrankos, Kadarka, Pinot Noir and other varieties. The bouquet of Hungarian wines is very bright with a variety of notes: ripe, sweet fruit, ginger, citrus zest, minerals, a variety of herbs and oriental spices. The most popular wines are Tokay wines. Their most striking representative is Asu with different degrees of sweetness and strength. Also quite interesting are refreshing Kekfrankos and Kadarka with a spicy, slightly bitter aftertaste. Hungarian wines are best served with goulash in thick sauces, chicken with paprika, game, veal stew, steaks, stews, salty cakes, cakes and cookies.