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Zéta—a unique and relatively young Hungarian white grape that plays a crucial role in the famous Tokaj region. Created by crossing the noble Furmint and the early-ripening Bouvier varieties, this grape was long known as Oremus. Today, it produces both a fresh, subtle dry white wine and the legendary, world-conquering sweet Tokaji Aszú dessert wines. In its dry versions, Zéta delights with notes of green apple and spring flowers, while in sweet wines, it explodes with aromas of honey, apricot jam, and exotic fruits. This is an exceptional opportunity to experience the harmony of Hungarian winemaking innovations and deep traditions.
Hungary
White sweet
Hungary
The story of the Zéta grape began in 1951 when Hungarian viticulture researcher Ferenc Király set out to create a variety that would ripen early and be highly susceptible to "noble rot" (Botrytis cinerea)—an essential component of Tokaj's sweet wines.
The experiment was a perfect success. Initially named Oremus, the variety was officially renamed "Zéta" in 1999 to avoid confusion with the famous wine estate of the same name. This variety reveals itself best in the volcanic and clay growing sites of the Tokaj region, where autumn fog and sunny days create ideal microclimatic conditions for the formation of concentrated, sweet berries.
Because Zéta is used to produce two completely different styles of wine, the food pairing possibilities are incredibly broad.
Dry Zéta wine: An excellent aperitif that pairs perfectly with light poultry dishes, trout, or other freshwater fish. It also beautifully accompanies light Asian cuisine and goat cheese salads.
Sweet Tokaji Aszú (with Zéta berries): A dessert in itself. It pairs fantastically with the legendary duck liver pâté (Foie Gras), sharp and salty blue cheeses (such as Roquefort or Gorgonzola), and fruity desserts, especially baked apples or apricot tarts.
It is a naturally occurring microscopic fungus that, under specific climatic conditions (when damp mornings are followed by warm, sunny afternoons), covers the grape skins. It punctures the berry's skin, causing the water to evaporate. The grape shrivels like a raisin, and its natural sugars, acids, and flavors become incredibly concentrated. The Zéta variety was created specifically to attract this rot very easily and ensure a plentiful harvest for sweet wines.
In sweet Tokaj wines, Zéta is mostly used in blends alongside the traditional Furmint, Hárslevelű, and Sárgamuskotály varieties, to which it adds extra sugar, apricot notes, and roundness. However, in recent years, more and more innovative winemakers have been experimenting with producing dry, 100% Zéta varietal wines, allowing wine lovers to experience this grape on its own.
Dry Zéta wines are usually crafted to be enjoyed young (within the first 1–3 years), when their fruitiness and spring-like freshness are at their most vibrant. Meanwhile, the sweet Aszú wines that contain Zéta act like time capsules due to their exceptionally high sugar and acidity levels—they can successfully age in the cellar for several decades.
