November 19th-Kabar

Kabar is a Hungarian white grape that is a cross of Bouvier and Hárslevelű that was created in 1967. It became an authorized grape variety in Tokaj in 2006. It can be added to blends where it adds acidity or, in rare instances, it can be made into a varietal wine. In Tokaj, many wines are off-dry to lusciously sweet (late harvest, Aszú and Essencia). The addition of Kabar can help balance the sugar content. Plantings of the grape have been increasing but still account for a very small percentage of overall planting in Tokaj. The grape is neutral in character, making it a good candidate for aging in oak barrels. If it is harvested later, it usually has notes of honey and pear. 

While on my trip, I had a glass of 2022 Chateau Dereszla Kabar paired with my lunch of fried mangalica (a breed of pig common in the region) with creamy mashed potatoes. It was the suggested wine pairing so I couldn’t pass it up! This wine was a pale lemon color with aromas of lime peel, lemon peel, honey, vanilla, and white flowers. On the palate, this dry wine had a fuller body and bright acidity. The acid helped cut the fat in the fried pork schnitzel and mashed potatoes. The body was well balanced between the food and wine. The citrus, honey, and floral notes were joined with a wet stone minerality when I tasted it. These flavors lingered on the extended finish. This was a rare wine but paired very well with my delicious meal at Dereszla Bisztro!