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Kadarka is a red-wine grape now mainly found in Hungary whither it may have been carried from the Balkans by Serbians, or possibly Turks. Other theories have it arriving through Bulgaria (where they also still make a good amnount under the name “Gamza”). Or it might have started in Romania. All we can be fairly sure of i=s that it sprang up in the Balkans/Pannonia region..
Kadarka is vaguely reminescent of Pinot Noir: it tends to light-colored wines (and so is often made as a rosé).
Factoid: Kadarka was and is the driving force of the famous Hungarian Egri wine “Bull’s Blood”, so called because (as legend has it, anyway) when the Hungarians defeated the invading Turks, the Turks thought the Hungarians were literally drinking bull’s blood to celebrate their victory. And a bonus factoid: world-famous Hungarian composer and pianist Franz Liszt would send Pope Pio IX some Kadarka every year, to celebrate Saint Urban Day.
“Cadarca (Kadarka) wine is characterised by full, easily recognizable taste, deep aroma and dark or medium dark colour. Kadarka is often used for cuvees including some of the Egri Bikavérs, and also for production of table wines. The best Kadarka has been grown in Minis, Romania since the 17th century.”
“The better examples of wine made from Kadarka are dark, tannic, weighty and brooding. Kadarka bears a certain similarity in this way to Tannat, the grape at the heart of southern France’s Madiran. To achieve high quality Kadarka, it is almost a prerequisite that the vines are tightly managed and the temptation for high yields resisted.”
“Kadarka can produce a range of wines from vibrant, light and elegant red-fruit-driven wines to more structured wines with darker fruit capable of ageing for a decade or more. However, it has a very mixed past due to the intricacies of Central European history, and thus gained a reputation as a poor-quality grape with much of its plantings in Hungary being grubbed up in the latter half of the 20th century…Classic Kadarka boasts vibrant crunchy red fruit like sour cherry, raspberry and cranberry, with black fruit coming to the fore in a warmer vintage. Its smooth tannins and racy acidity are always livened up with good dose of spice, one of its hallmarks, and perhaps some floral notes…Is it Hungary’s answer to pinot noir? That remains to be seen. However, its modern versions deserve to be more widely known and appreciated.”
“Originally a part of Bull’s Blood, what used to be the most famous of Hungarian wine. Bull’s Blood is still popular, but Kadarka is now being replaced with varietals that ripen earlier and are less prone to grey rot. With careful crop management Kadarka can produce full wines that are heavy with sweet spices and black fruits. Too often it is picked too early, or is grown in too high a yield. Also known as Gamza in Bulgaria. The best examples of Kadarka come from the Szekszárd region in southern Hungary. Although this grape was almost forced into extinction during the communiAs legend goes, the Turk’s thought the Hungarians were drinking bull’s blood when they consumed this red wine following their victory.st reign it, like the rest of Hungarian wine, is starting to make a comeback.”
“This is not an easy variety to grow. Kadarka is a late ripening variety with thin skins, meaning it’s very susceptible to noble rot. Yields of this grape require proper restriction in order to produce quality, concentrated fruit. As a result of these challenges and the variety’s finicky nature, many plantings of Kadarka disappeared from Hungary throughout the 20th century…Parallels are often drawn between Kadarka and Pinot Noir. In such, both produce light to medium bodied red wines with red fruit and spicy flavors. From a classic Kadarka, expect vibrant red fruit flavors like sour cherry, raspberry, and cranberry. In warmer vintages, the wines may lean more towards black fruit flavors. Kadarka typically offers smooth tannins, racy acidity, subtle spice notes, and occasionally florals, too.”
“These grape variants typically have a sugar content of 19-21.8% typically giving the wine its dense ruby colour and a red fruit flavour which is dominated by the taste of raspberry and red cherry…These grape variants typically have a sugar content of 19-21.8% typically giving the wine its dense ruby colour and a red fruit flavour which is dominated by the taste of raspberry and red cherry…Wines from Kadarka grape have special aromas and characteristics. When it comes to the colour, these grapes have a dense colour while offering the flavour of cherry and blackberry along with typical spiciness. These wines also give out a rich and a complex flavour of tobacco, black pepper and leather…”
“Colour: Blood red! Well okay no, the grape Kekfrankos was always the colour contribution to the Bull’s Blood, but Kadarka has a lovely rich red colour. Aromas: Sour cherry and cranberry, some spice and floral notes when the yields are controlled like chocolate and red capsicum (paprika or bell pepper, call it what you will). Taste and Texture: Smooth but rich tannins, good acidity, overall well balanced with moderate alcohol Conclusion: Historic variety on its way back. A pain to work with, but it would not still be around if it was not worth all that trouble. A nice alternative to all those countless (almost identical) Pinot Noirs you will find on the shelf, and by buying a bottle you will help support the little guy in the world of wine. As for the actual wine, at first impression it is noting mind-blowing. It is easy drinking and well balanced if done right. But then if you give it a thought you will find a hint of red capsicum, that makes the wine surprising and an amazing match to Hungarian food (since they love their paprika/capsicum). Future: 5 to 10 years are not unreasonable if the wine was well made and aged on oak, but that is a matter of preference. Generally, a pure Kadarka is best the first years, since it often lives on its fruit and aroma profile.”
“If you ever taste a good Kadarka, you will fall in love with it. Charming, full of spices, enchantingly fruity and tempts you to have another glass of it. Is it the frivolous grape? No, no! It does have serious ageing potential — in good hands…The colour is medium deep ruby. On the nose rich, spicy and elegant…On the palate juicy, spicy, medium bodied with good acidity and low tannins. Usually consumed young, within 1–3 years, but with properly restricted yield and careful vinification Kadarka can be aged for a long time…”
“The grape variety is one of the most ancient varietals of Hungary with thin skin and very capricious, it’s hard to get right, and winemakers are still just finding their way with this grape. The ones who succeed, have created some amazing wines reminiscent of the best Burgundy. Kadarka is low in alcohol and tannins, elegant, packed with earthy, mossy notes and sour cherries with storage potential.”
“Cadarca (Kadarka) wine is characterised by full, easily recognizable taste, deep aroma and dark or medium dark colour. Kadarka is often used for cuvees including some of the Egri Bikavérs, and also for production of table wines. The best Kadarka is grown in Minis, Romania from 17th century. In Bulgaria, Gamza is mostly cultivated in the northwestern and central northern regions, in the Danubian Plain. Until the recent decades, Gamza was the dominant grape varietal in these Bulgarian regions.”
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Some Descriptions of Kadarka Wines
“Cadarca (Kadarka) wine is characterised by full, easily recognizable taste, deep aroma and dark or medium dark colour. Kadarka is often used for cuvees including some of the Egri Bikavérs, and also for production of table wines. The best Kadarka has been grown in Minis, Romania since the 17th century.”
“The better examples of wine made from Kadarka are dark, tannic, weighty and brooding. Kadarka bears a certain similarity in this way to Tannat, the grape at the heart of southern France’s Madiran. To achieve high quality Kadarka, it is almost a prerequisite that the vines are tightly managed and the temptation for high yields resisted.”
“Kadarka can produce a range of wines from vibrant, light and elegant red-fruit-driven wines to more structured wines with darker fruit capable of ageing for a decade or more. However, it has a very mixed past due to the intricacies of Central European history, and thus gained a reputation as a poor-quality grape with much of its plantings in Hungary being grubbed up in the latter half of the 20th century…Classic Kadarka boasts vibrant crunchy red fruit like sour cherry, raspberry and cranberry, with black fruit coming to the fore in a warmer vintage. Its smooth tannins and racy acidity are always livened up with good dose of spice, one of its hallmarks, and perhaps some floral notes…Is it Hungary’s answer to pinot noir? That remains to be seen. However, its modern versions deserve to be more widely known and appreciated.”
“If yields are restrained it can make full, tannic wine such as supported the best Bull's Blood blends, but such wine is rare. ”
“Originally a part of Bull’s Blood, what used to be the most famous of Hungarian wine. Bull’s Blood is still popular, but Kadarka is now being replaced with varietals that ripen earlier and are less prone to grey rot. With careful crop management Kadarka can produce full wines that are heavy with sweet spices and black fruits. Too often it is picked too early, or is grown in too high a yield. Also known as Gamza in Bulgaria. The best examples of Kadarka come from the Szekszárd region in southern Hungary. Although this grape was almost forced into extinction during the communiAs legend goes, the Turk’s thought the Hungarians were drinking bull’s blood when they consumed this red wine following their victory.st reign it, like the rest of Hungarian wine, is starting to make a comeback.”
“This is not an easy variety to grow. Kadarka is a late ripening variety with thin skins, meaning it’s very susceptible to noble rot. Yields of this grape require proper restriction in order to produce quality, concentrated fruit. As a result of these challenges and the variety’s finicky nature, many plantings of Kadarka disappeared from Hungary throughout the 20th century…Parallels are often drawn between Kadarka and Pinot Noir. In such, both produce light to medium bodied red wines with red fruit and spicy flavors. From a classic Kadarka, expect vibrant red fruit flavors like sour cherry, raspberry, and cranberry. In warmer vintages, the wines may lean more towards black fruit flavors. Kadarka typically offers smooth tannins, racy acidity, subtle spice notes, and occasionally florals, too.”
“These grape variants typically have a sugar content of 19-21.8% typically giving the wine its dense ruby colour and a red fruit flavour which is dominated by the taste of raspberry and red cherry…These grape variants typically have a sugar content of 19-21.8% typically giving the wine its dense ruby colour and a red fruit flavour which is dominated by the taste of raspberry and red cherry…Wines from Kadarka grape have special aromas and characteristics. When it comes to the colour, these grapes have a dense colour while offering the flavour of cherry and blackberry along with typical spiciness. These wines also give out a rich and a complex flavour of tobacco, black pepper and leather…”
“Colour: Blood red! Well okay no, the grape Kekfrankos was always the colour contribution to the Bull’s Blood, but Kadarka has a lovely rich red colour. Aromas: Sour cherry and cranberry, some spice and floral notes when the yields are controlled like chocolate and red capsicum (paprika or bell pepper, call it what you will). Taste and Texture: Smooth but rich tannins, good acidity, overall well balanced with moderate alcohol Conclusion: Historic variety on its way back. A pain to work with, but it would not still be around if it was not worth all that trouble. A nice alternative to all those countless (almost identical) Pinot Noirs you will find on the shelf, and by buying a bottle you will help support the little guy in the world of wine. As for the actual wine, at first impression it is noting mind-blowing. It is easy drinking and well balanced if done right. But then if you give it a thought you will find a hint of red capsicum, that makes the wine surprising and an amazing match to Hungarian food (since they love their paprika/capsicum). Future: 5 to 10 years are not unreasonable if the wine was well made and aged on oak, but that is a matter of preference. Generally, a pure Kadarka is best the first years, since it often lives on its fruit and aroma profile.”
“If you ever taste a good Kadarka, you will fall in love with it. Charming, full of spices, enchantingly fruity and tempts you to have another glass of it. Is it the frivolous grape? No, no! It does have serious ageing potential — in good hands…The colour is medium deep ruby. On the nose rich, spicy and elegant…On the palate juicy, spicy, medium bodied with good acidity and low tannins. Usually consumed young, within 1–3 years, but with properly restricted yield and careful vinification Kadarka can be aged for a long time…”
“The grape variety is one of the most ancient varietals of Hungary with thin skin and very capricious, it’s hard to get right, and winemakers are still just finding their way with this grape. The ones who succeed, have created some amazing wines reminiscent of the best Burgundy. Kadarka is low in alcohol and tannins, elegant, packed with earthy, mossy notes and sour cherries with storage potential.”
“Cadarca (Kadarka) wine is characterised by full, easily recognizable taste, deep aroma and dark or medium dark colour. Kadarka is often used for cuvees including some of the Egri Bikavérs, and also for production of table wines. The best Kadarka is grown in Minis, Romania from 17th century. In Bulgaria, Gamza is mostly cultivated in the northwestern and central northern regions, in the Danubian Plain. Until the recent decades, Gamza was the dominant grape varietal in these Bulgarian regions.”