Kabar

An Innovation that Became Part of Tokaj

Unlike the centuries-old Furmint or Hárslevelű, the history of Kabar is relatively short. Bred in 1967 at the Tarcal Research Institute in Hungary, it was only officially approved and permitted in the Tokaj region in 2006. The scientists' goal was to create a variety that ripens early, accumulates natural sugar excellently, retains high acidity, and, most importantly, is highly susceptible to noble rot (Botrytis cinerea). The result exceeded expectations: Kabar has a relatively thick skin, making the berries resistant to autumn rains while remaining perfectly suited for crafting legendary Tokaji dessert wines.

Flavor Profile and Key Styles

• Dry (Száraz) Wines: Although originally created for sweet wines, Kabar is increasingly bottled today as a dry, single-varietal wine. It boasts a full body, vibrant acidity, and is often aged in oak barrels. The oak perfectly complements the grape's natural spiciness, revealing notes of wildflowers, citrus fruits, and toasted nuts.
• Sweet and Botrytized Wines: Kabar berries are a fantastic component in Late Harvest and Tokaji Aszú wines. In blends, this grape adds extra depth, honeyed viscosity, and savory spice nuances that beautifully complement the traditional traits of Furmint and Hárslevelű.

Ideal Food Pairings

Due to its firm structure, noticeable minerality, and spicy notes, dry Kabar wine demands richer food. It pairs wonderfully with roasted poultry, fatty fish (such as salmon or trout in a butter sauce), roasted root vegetables, and aged hard cheeses. Thanks to its aromatic profile, it is also an excellent companion for spicy Asian dishes flavored with ginger or turmeric.
Sweet Kabar wines (or blends featuring it) are traditionally served with pungent blue cheeses, duck liver pâté (Foie gras), or fruity, caramel-infused desserts.

Frequently Asked Questions

Why is Kabar wine so rare?

Because this variety was only officially permitted in the Tokaj region in 2006, its vineyard area remains extremely small (covering just a few dozen hectares). This makes single-varietal Kabar wines a true rarity, mostly produced by innovative, quality-driven boutique winemakers. Every bottle of this wine is a small exclusive treasure.

At what temperature is it best to serve this wine?

Dry Kabar is recommended to be served chilled to 10–12°C. This is the ideal temperature to reveal its full body and complex bouquet of spices and floral aromas. Sweet (dessert) wines are best enjoyed slightly cooler, at around 8–10°C.