Author: Kristian Kielmayer, Ágnes Herczeg
It is an ancient Carpathian Basin variety, which may have got its name from its origin. Its exact origin is unknown, although it is believed that it was already being cultivated in the 1800s between the Danube and the Tisza and most likely originated from the Bihar and Arad counties. There are also many synonyms in German which contain the word “green”, such as Grüne Spitzler or Spätgrün, which in part refer to the pointed shape of its leaves and its late ripening.
Old documents speak of its high quality. It thrives in windy, dry places with short pruning.
It has large leaves, that are long rather than wide, with raised apexes and long, pointed lobes. It has medium-sized, winged, dense clusters with juicy, thick-skinned berries. It is a late-ripening variety.
Relatively little is known about the variety, although it can be found officially in the variety collection of the Institute of Viticulture and Oenology of the University of Pécs and in some vineyards in Syrmia. There is little statistical information about it.
In Hungary, there are 0.1 hectares officially recorded in the Zala wine district.
It is difficult to precisely define the variety as there is so little of it. In Hungary, it is mostly used in blends.
Naturally, winemaking processes have a major impact on the finished wine. Wines are generally characterised by fresh acidity, ripe fruit and a rich, substantial, oily texture. They are also spicy and lean in style and adept at reflecting terroir.
Szerémi Zöld grape bunch and leaf
Szeremi Zöld is a very rare variety, it is only grown on 0.1 ha in Hungary, so is rarely encountered. It boasts lively acidity, restrained aromas and an oily texture. Its citrus and stony notes make it a great food wine, which pairs well with salads, vegetable dishes, vegetable stews, full-fat cheeses and creamy meat dishes. There is not much current information about ageability, but its outstanding quality is highlighted in many old records. Always store in a cool place, away from direct sunlight and heat, to best preserve its aromas. 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 Szerémi Zöld include lettuce, cauliflower, fennel, legumes, citrus fruit, apricots, apples, pears, young light goat and cow’s milk, fresh herbs, poultry, white fish and light pork dishes. A perfect pairing, for example, could be a crisp green salad with citrus fruit dressing and grilled gomolya cheese, a vitamin-packed spring salad or baked pikeperch fillet with roast vegetables. It is particularly delicious with delicate cream soups or fresh spring vegetable soups.
