Best Hungarian Fruit Types
Irsai Olivér is a Hungarian white grape created in 1930 by Pál Kocsis as a cross between Pozsonyi and Pearl of Csaba. The grape is used in varietals and blends and is cultivated in several Hungarian wine regions. It is best suited for cooler areas, and the best expressions generally come from Mátra, where the grape prospers on volcanic soils.
Irsai Olivér is an early-ripening grape. It was initially used as a table grape, but since the 1980s, it has been promoted as an excellent wine grape that can produce aromatic and fresh white wines. The grape is sometimes compared with Muscat because of its subtle acidity and citrusy, tropical, and floral aromas.
Budaörsi őszibarack are protected Hungarian peaches originating from the south-western areas of Budapest. The peaches are grown on rolling hills on altitudes between 250 and 500 m, and the soil is developed on solid rock containing carbonated lime.
The thin layer of soil on top above the rocks is rich in microelements and organic matter. These peaches include many varieties such as Schafnose, Budaörsi Vérbélű, Champion, Cresthaven, Elberta, Mariska, Redhaven, Remény, Royal, Royal Time, Summer, Sunbeam, and Suncrest.
Gonci kajszibarack is a variety of apricots, unique for their traditional cultivation, harvesting, storing and transportation methods. The apricots grow in a very favorable, sunny climate, and only the following varieties are under protected status: Gonci magyar kajszi, Magyar Kajszi C 235, Mandulakajszi, Bergeron, Cegledi Piroska, Cegledi biborkajszi, Cegledi arany, Cegledi orias and Pannonia.
The varieties differ in shape, size, color of skin and flesh, and flavor. Once they are hand picked, cooled and packed, they are ready to be eaten alone, or used in sweet dishes and fruit salads.
Hárslevelű is a native Hungarian grape that is predominantly cultivated in Tokaj. The grape is a cross, with Furmint as one of its parents. Despite being regularly overshadowed by Furmint, this aromatic grape has been growing in popularity because it was proven that controlled yields and careful vinification result in excellent dry and sweet varietal wines.
The wines are aromatic, soft, and subtly spicy. They usually have distinctive linden honey and blossom notes accompanied by pear, chestnut, and nutty nuances. The wines are medium or full-bodied and usually have medium acidity. The name of the grape translates as linden leaf, possibly as a reference to its linden-like aromas.
Cserszegi Fűszeres is a white Hungarian grape that produces light and refreshing white wines. The grape is a hybrid between Savagnin Rose and Irsai Olivér, which is also a white Hungarian cross introduced in 1930. Cserszegi Fűszeres was created in 1960, but it was released in 1982.
It became one of the most successful Hungarian varieties and is now the second most common white grape in the country. Cserszegi Fűszeres produces approachable, aromatic wines that typically have a hint of spiciness. The grape is used for dry and off-dry styles, though dry wines are usually of better quality.
Juhfark is one of the old Hungarian white varieties. It was once a common and popular grape, but it is now primarily cultivated in Somló, the smallest Hungarian wine region located north of Lake Balaton, known for its volcanic basalt soil.
Juhfark is now almost synonymous with the region where it prospers and results in intriguing, long-living white wines. Juhfark wines from Somló have interesting smoky notes and a distinctive mineral character. They are refreshing, lively, and zesty, with great acidity and excellent aging potential, attaining floral and honey-like notes with age.
Kadarka is a red grape with an uncertain origin. It is most likely a native Balkan variety that spread during Ottoman rule. Due to its finicky nature, it has slightly declined in popularity, but it is still an important red variety, especially in Hungary.
Kadarka is a late-ripening grape that mainly produces fruity and elegant red wines. It is versatile and terroir-driven, so the wines can often vary in character, but they usually have light to medium body, bright acidity, and low tannins. The aroma is typically fruity, often with hints of spice and sometimes with subtle floral notes.
Csókaszőlő is an ancient red Hungarian grape that was brought back from obscurity. The grape originated somewhere in the Carpathian Basin, possibly around Villány in southern Hungary. By the early 2000s, it had almost gone extinct, but some plantings were saved at the Research Institute Viticulture and Enology at Pécs.
Wine enthusiasts are now trying to reintroduce it, and though it is still not used on a wider scale, several producers include it in their selection. The grape is known for its color and good acidity. The wines are medium-bodied and pleasantly tannic, with fruity, cherry-like aroma and hints of spices.
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