The grape variety Kabar

Kabar is an intriguing Hungarian grape variety, primarily cultivated in the renowned Tokaj region of Hungary. This relatively recent hybrid, developed from Hárslevelű and Bouvier, is celebrated for its impressive balance of aromatic complexity and refreshingly crisp acidity. On the nose, Kabar displays an expressive aromatic profile marked by notes of ripe stone fruits such as apricot and peach, interwoven with hints of floral honey, citrus zest, and subtle botrytis character when produced as a late harvest style.

Kabar thrives in volcanic soils, benefiting from Tokaj’s unique microclimate, which is ideal for both dry and dessert wine production. The variety is notably resilient, with a compact bunch structure that is naturally suited to noble rot development, making it a standout for luscious, sweet Tokaji wines. However, high-quality dry examples are also increasingly available, characterised by lively minerality and vibrant freshness.

Classic food pairings for Kabar wines include foie gras, mature blue cheeses, and pâtés which complement the wine’s sweetness and acidity in late harvest styles. For dry Kabar, dishes such as herb-crusted poultry, grilled seafood, or lightly spiced Asian cuisine are recommended to highlight the wine’s aromatic brightness and subtle complexity.