Arany Sárfehér grapes
The region between Danube and Tisza in Hungary is the largest wine region of the country. Table wines having low acid and flavor and high sugar, alcohol contents are produced here.
Earlier vines were grown on this land to hold the sandy soil in place. The vines grown were used to make “sand wines” made for everyday consumption.
Some of these were of a superior quality yet most of them were made for everyday use and were called “pub wines”.
The wines produced are light and harmonious in composition. A growing number of wine cellars in the region produce light, fruity and good quality wines. Rose wines of this category are among the best Hungarian wines.
Wines have been cultivated in Hungary since the time of the ancient Greeks. The Hungarian Kingdom was known to be special for being the winemaking region.
Within a short period of time, “Tokaj” became the capital city for the sweet wines and ever since its fame remains the same.
The Eger wine region is also regarded to be good as it is the native place of the ‘Kadarka’ grapes made for creating the rich and sensual wine called ‘Bull’s blood of Eger’ wine which is commercially known as “Bikavér”.
The Hungarian wine culture is chiefly known for mass production of blistering white wines, besides other sweet wines.
The country’s esteemed wine culture comprises of loads of experience and its wines own their subtle blend to exclusively chosen grape varieties from the country.
Tremendous efforts are being made to recreate and restore the indigenous grapes.
Earlier it was widely planted in Sopron, he north of the country. Sometimes it is considered to be a white mutation of Kadark, which is another famous grape variety from Bulgaria, as it was chosen from a Kadark vineyard.
But this myth has now been broken after the DNA profiling. Its cultivation was started by the brother of the great painter Tivadar Csontváry Koszta and now can be found nowhere but in the surroundings of the town Izsak only.
The grape is one of the main ingredients for sparkling white wines. It is full-bodied and nice acids with a fruity odor. It is bottled after fermentation in a tank for about 18 months.
They come under the Hungarian wines made with Cserszegi füszeres was labeled as “The Unpronounceable Grape” for the UK market. These days’ Hungarian varietal wines are not so popular in the international market, with their minimal demand.
They started to be grown in a group of villages in the town of Izsak, in the Kunsag region.
The grapes have late budding and delayed ripening. They have large bunches of medium sized berries with a waxy skin.
They are resistant to botrytis bunch, but cannot survive drought. They cannot withstand frost. Sandy and loose soils are good for their cultivation. The wines are typically low in alcohol and very high in acidity.
Their main use is to add freshness to the blends and produce sparkling wines. They have been reported to be around 4,038 acres in Hungary in 2008.
It has a lot of alias names like Feher Kandarka, Feher Muskotaly, Nemet Dinka and Izsaki Feher; all named after the family of Kings and is usually mistaken to be Sarfeher.
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