Kabar

Kabar was developed during the Cold War era at the National Research Institute of Viticulture and Oenology in Tarcal, Hungary. Breeders László Brezovsik and Gáborné Szakolczay created the variety in 1967 as a crossing between Hárslevelű, one of Tokaj's noble grapes, and Bouvier, an early-ripening Austrian variety. The grape was originally designated Tarcal 10 before receiving its official name. Despite its creation in the late 1960s, official authorization for production in Tokaj-Hegyalja did not come until 2006.

• Bred in 1967 at the Tarcal research institute in Hungary
• Parents are Hárslevelű and Bouvier
• Also known by its research designation, Tarcal 10
• Gained PDO authorization for Tokaj-Hegyalja in 2006

Kabar is planted almost exclusively in the Tokaj wine region in Hungary. Total plantings stand at just 35 hectares, with 30 in Tokaj-Hegyalja and 5 in the Zala district. This represents approximately 1% of Tokaj-Hegyalja's total vineyard area. Vineyards sit at elevations between 100 and 300 meters above sea level on clay or loess soils over volcanic subsoil, including rhyolite, rhyolite tuff, andesite, zeolite, and hydroquartzite bedrock.

• 35 hectares total: 30 in Tokaj, 5 in Zala district
• Elevations of 100 to 300 meters above sea level
• Clay or loess soils over volcanic subsoil
• Accounts for roughly 1% of Tokaj-Hegyalja vineyard area

Tokaj-Hegyalja experiences a temperate continental climate with cool dry springs, hot summers, and a long sunny autumn that initially brings wet conditions before turning dry. This pattern is critical for noble rot development, and Kabar's susceptibility to botrytis makes it particularly well-matched to the region's microclimate. Kabar ripens earlier than both Furmint and Hárslevelű, allowing for harvest before late autumn rains pose a risk. Its thick skins provide additional protection against unwanted fungal pressure.

• Temperate continental climate with hot summers and long sunny autumns
• Microclimate favors botrytis development, key for Aszú production
• Earlier harvest timing compared to Furmint and Hárslevelű
• Thick skins resist late autumn rains and unwanted fungal disease

Kabar is primarily used in sweet wine production, including late-harvest and Aszú styles, and is permitted as a minor constituent in PDO Tokaji blends. The variety produces dense bunches of medium-sized, round, yellowish-green berries with high natural sugar content and soft, restrained acidity. An increasing number of producers are also vinifying Kabar as a dry monovarietal wine. Flavor profiles span tropical fruits, flowers, pear, citrus, honey, and vanilla, with a soft and honeyed character in late-harvested expressions.

• Used in late-harvest and Aszú sweet wines; also produced as dry monovarietals
• Permitted minor constituent in PDO Tokaji blends
• High natural sugars with soft, restrained acidity
• Flavor notes of tropical fruit, pear, citrus, honey, flowers, and vanilla