Kadarka

Once a dominant grape in Hungary and the Balkans, Kadarka produces light, spicy reds with tart cherry, rose petal, and black pepper. It was once a key component in Bull’s Blood (Egri Bikavér) but is now gaining attention as a varietal wine. Naturally low in tannins, it offers silky texture and vibrant acidity, making it food-friendly and refreshing. Some expressions carry earthy, leathery complexity with age. Best served slightly chilled, Kadarka pairs well with charcuterie, roasted poultry, and spicy dishes.