Author: Kristian Kielmayer, Ágnes Herczeg
It was created in 1963 by József Csizmazia Darab and László Bereznai by crossing the hybrid Seyve-Villard and Bouvier. Its original name was Egri Csillagok 40. It gained state certification in 1982, when it was given the name Bianca. The story of the choice of name can be traced back to a close friend of the breeder, who referred to Joseph Csizmazia’s wife Blanka as Bianca.
It is an early-ripening variety with a long, loose cluster, tiny, thin-skinned berries and medium-sized, round, jagged leaves.
It is sensitive to drought, yet resistant to both fungal disease and frost. It is a relatively good sugar pump but has difficulty retaining acidity. An extremely resistant variety.
The variety can also be found outside Hungary. For example, it is cultivated on 2,700 hectares in Russia and sources report vineyards in Switzerland, The Ukraine and China, too. It is also registered in Austria.
There were only 2,320 hectares of the variety in Hungary in 2010. However, this has now grown to 5,340 hectares and it is cultivated in almost all wine regions, albeit in very small quantities. It is the most planted variety in the Kunság wine district, where there are 5,100 hectares, followed by the Hajós-Baja wine district, where it accounts for 6% of the vineyard area.
IIt is an aromatic variety which yields light, fresh white wines. Wine style is greatly influenced by the time of harvest, as it drops acidity very quickly and loses its original aromas when overripe. It is also prone to oxidation, thus wines require reductive winemaking technology. Besides floral notes, the wines can boast a truly unusual range of aromas and flavours. It is often blended with other varieties and rarely made as a PDO wine.
Bianca grape bunch and leaf
Bianca’s extremely light, fresh and aromatic wine is rarely found on its own, as it is most often used in blends. As a monovarietal wine, however, it is typically best consumed in the warm, sunny months, i.e. from early spring to late autumn. The variety is basically aromatic, boasting lovely fruit and floral notes and delicate flavours. Thus, it complements light, neutral food. It also makes a great base for a summer spritzer. When made as a fresh, reductive wine, it’s best to choose the latest vintage and consume it as soon as possible as its aromas fade quickly and it oxidises easily. Always store in a cool place, away from sunlight and heat, to best preserve its aromatics. Serve straight from the fridge at about 8-10°C in a tulip-shaped white wine glass.
Ingredients that best match the flavour and texture of wines made from Bianca include lettuce, root vegetables, legumes, young, light cow’s cheeses, chicken and non-oily white fish. It would be perfect with a plain grilled chicken breast with boiled rice or rice and peas, or maybe paired with steamed white fish with a fresh green salad. Make sure you avoid foods that are too fatty or spicy as they will easily overpower the wine.
