Author: Kristian Kielmayer, Ágnes Herczeg

Kövidinka

Kövidinka

History

It is an ancient Hungarian variety, which has probably been known for a long time in the Carpathian Basin. However, there are also theories that it came from Germany to Hungary, yet the Germans do not mention the variety, despite its synonyms of Rosentraube and Steinschiller.

Viticultural characteristics

The abovementioned German names refer to its appearance, as its berries are pink in colour with pale red nuances, yet the variety is generally used to make white wines. It is late-budding and ripening, with medium-small, densely packed clusters and small berries. Its leaves are round and practically unlobed, with rare, slight indents. It also has relatively good frost tolerance due to its late budding.

Where it's grown

In Hungary, the variety is cultivated on 630 hectares, almost exclusively in the Danube wine region and especially in the Kunság wine district, where it produces wine from 530 hectares. It thrives on sandy soils and, as it is a relatively frost-hardy variety, it is also very resistant to extreme weather. It tends to ripen with relatively low sugar levels, medium acidity and restrained aromatics, thus yielding light, simple wines.

What its wine tastes like

It is pale straw yellow in colour when young. The wine is light and fruit with walnut, herb and green notes such as nettle and mint. It is a somewhat neutral variety, which is produced in dry or slightly sweet styles, which may boast delicate honey and almond nuances. When dry, it may also have a hint of elderflower or notes of boiled sweets. It always produces simple, light white wines meant for early consumption.

Kövidinka grape bunch and leaf

Wine & food pairing

Kövidinka is a particularly light wine meant for early consumption. It is generally popular during warm, sunny months, i.e. from early spring to late autumn. The variety is classically characterised by fresh herbs, medicinal herbs, green apple and citrus fruit. Wines are generally light and airy in style and frequently drunk on their own or in a spritzer. They are best paired with neutral, light dishes without too much spice. Choose the latest vintage and consume within the year to enjoy Kövidinka’s freshness at its best. Always store in a cool place, away from direct sunlight and heat, to best preserve its fragile aromas. Serve straight from the fridge at about 8-10°C in tulip-shaped white wine glass. Ingredients that best match the flavour and texture of wines made from Kövidinka include fresh delicate herbs, spinach, citrus fruit, young, light cow’s cheeses, chicken and turkey, but especially chicken and turkey breast, and non-oily white fish. It’s perfect with a Greek salad, for example, Caesar salad with chicken breast or just with a few nibbles, like salty pretzels, scones or some pieces of fresh gomolya cheese.

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