Author: Kristian Kielmayer, Ágnes Herczeg
This hybrid was created by István Tamássy and István Koleda at the Szigetcsép site of the University of Horticulture (now Szent István University) in 1960. It is a cross between a vitis amurensis variety (Amúri), a vitis vinifera variety and Afus Ali. The latter is a Lebanese table grape.
The origin of its name is uncertain, with some sources claiming that the tower of the Roman Catholic Church in Kunszentmárton was called Kunleány. The variety was authorised by the state in 1975.
It has a medium-large, spherical leaf with a small lobes. Its moderately large clusters are long and stocky. It is high-yielding and vigorous with relatively large berries. It has good cold and frost tolerance and is a relatively late-ripening variety. It is quite resistant to fungal disease.
It is only found in Hungary. There were 1,500 hectares under cultivation in the late 1990s, while there are now 840 hectares, primarily in the Danube region. Of this, 745 hectares are in the Kunság wine district.
It is widely planted due to its outstanding frost tolerance, while its high acidity means that it is often produced for sparkling base wines or may also provide structure to blends.
It yields light, fresh crisp white wines and is a relatively neutral variety, generally characterised by notes of citrus and apple. Besides its light body and low alcohol, its neutrality is its dominant feature. It is popular in blends and as a sparkling base wine thanks to its high acidity.
Kunleány grape bunch and leaf
Kunleány is a variety only found in Hungary. It makes light, crisp white wines and is popular in Charmat-method sparkling wines due to its vibrant acidity. Still dry and sparkling wines produced from the variety are popular from early spring to late autumn; however, it is often consumed in sparkling blends during the festive period. It is an ethereally light, relatively neutral variety characterised by citrus and apple notes, thus best consumed on its own or in a spritzer. It pairs well with relatively neutral, light flavours without much spice. Its fresh acidity also works well paired with crisp salads. Always choose the latest vintage and consume within the year to enjoy the freshness of Kunleány at its best. Store in a cool place, away from direct light and heat, to best preserve its fragile aromas. Always serve direct from the fridge at around 8-10°C in a tulip-shaped white wine glass. Serve sparkling Kunleány even cooler at 6-8°C in a tall flute.
Ingredients that best match the flavour and texture of still and sparkling wines made from Kunleány include lettuce, fresh delicate herbs, spinach, citrus fruit, young, light cow’s cheeses, chicken and turkey, especially chicken and turkey breast, and non-oily white fish. It would make a perfect match for a Greek salad or a Caesar salad with chicken breast.
