The production and consumption of grapes and wine have a long tradition in Hungary, with a knowledge base that has been passed down from generation to generation. Wine plays a significant role in Hungarian culture, in gastronomy, the food industry and trade. It is an integral part of consumption. The traditions of oenology constitute an essential element of Hungary’s national heritage. Consequently, in the initial chapter, we provide a brief historical overview of Hungarian oenology. This chapter will present the health effects of wine consumption, given the significant quantities of alcohol and phenolic compounds found in wine, which may play a role in its beneficial physiological effects. Additionally, an analysis is conducted to compare the current Hungarian trends in wine consumption and production with international data. The importance and aspects of food-wine pairings are explored, moving from the local to the international level. The wine marketing strategy of Hungary is introduced, and the main qualities, national image, trends and future prospects of Hungarian wine production, culture, consumption and marketing are summarised. The challenge of sustainability is identified as a significant issue in Hungarian wine production, and the current state and future potential of organic wine production in Hungary are presented.