Author: Kristian Kielmayer, Ágnes Herczeg
It was long thought that the variety was created by crossing Bronnertraube and Muscat Ottonel; however, recent research has refuted this theory. In fact, it is the result of a cross between Madeleine Angevine and Muscat Fleur d’Oranger (also known as Hungarian Muscat).
It takes its name from Békéscsaba, because according to some suppositions, it was found here in some small gardens in the early 20th century. The story goes that an extremely famous breeder, Adolf Stark, created the variety from seeds he got from János Mathiász.
It buds and ripens very early and could perhaps lay claim to being one of the world’s earliest ripening varieties. Hungary’s first “new wines” are often made from this variety.
Csabagyöngye has also played an important role in the creation of many other varieties, such as Irsai Olivér.
It has moderately large, round, evenly shaped leaves with pointed lobes. Its clusters are medium-sized, broad, voluminous and long, while it has thin-skinned berries that split easily. It is often used as a table grape.
Old records show that it is an extremely well-known variety thanks to it being both early ripening and a table grape. It is also mentioned in Russia, Romania, Bulgaria and Germany. However, it is not included in current international variety statistics, not even under any synonym.
There are 45 hectares of the variety in Hungary, essentially only in the Balatonboglár wine district.
It generally produces light, fresh, crisp, aromatic, Muscat-like wines if it is made as a monovarietal rather than in a blend. Its fruity, floral, perfumed notes are complemented by low alcohol, light body and relatively fresh acidity. It is often made in styles containing some residual sugar and is a frequent ingredient in blends. This early-ripening variety should definitely be drunk young too.
Csabagyöngye grape bunch and leaf
Wines from Csabagyöngye are some of the first that can be tasted each year. It is a true early variety with its light, fresh, aromatic wine typically most popular in the warm, sunny months. As there are limited quantities, much has already run out even in the year of vintage. The variety is basically aromatic with Muscat notes and light, delicate flavours. It is also pleasant and refreshing when drunk on its own. It generally pairs well with neutral, light flavours. Choose the latest vintage and consume as soon as possible to best enjoy its fresh aromatics. Store in a cool place, away from sunlight and heat, to best preserve its fragile aromas. Always serve straight from the fridge at around 8-10°C in a tulip-shaped white wine glass.
Ingredients that best match the flavour and texture of wines made from Csabagyöngy include lettuce, citrus fruit, grapes, apple, pear, young, light cow’s cheese, chicken and non-oily white fish. For example, a mixed salad with fresh gomolya cheese and seasonal fruit would pair well with it, or even a slice of light basil and yoghurt cake. Make sure you avoid heavy, dense food or fatty dishes when choosing the best pairing for Csabagyöngye.
