Kabar is a Hungarian grape variety that, since 2006, has been permitted as a minor constituent in the
Tokaji blend. Kabar is a relatively recent crossing created from
Hárslevelű and Bouvier. It was developed ideally for Tokaji wines, although it remains a rarity.
Kabar is known for its soft, honeyed flavours, high natural sugars and susceptibility to botrytis (crucial in Tokaji production).
Kabar vines are low yielding and produce fruit with thick skins, great concentration and high acidity. There is at least one producer making a varietal wine from Kabar, although its primary use remains the production of sweet wines.
