Zenit is a rare white-wine variety developed in 1951 by prolific Hungarian viticulturist Dr. Ferenc Kiraly, who crossed Ezerjó , a local variety, with Bouvier, a grape cultivated in modern-day Slovenia. Today, this versatile variety is found predominantly in Hungary in the Balatonfured-Csopak and Sopron regions.
Zenit produces medium- to large-sized bunches of black-spotted grapes. It usually ripens early in the season and has crisp acid and high sugar levels.
The grape is also ideal for off-dry as well as sweet late-harvest wines, as it raisinates (dries and shrivels) readily.
Zenit dry whites are often crisp, floral and fruity, with lemon, lime and apple flavors. Off-dry wines exhibit these same citrus characters but have a softer mouthfeel.
A strong and distinctive mineral character will often show. Late-harvest wines show lychee and dried-apricot flavors along with the same salty or mineral character.
Synonyms include: Badacsony 7
Food pairings for Zenit wines include:
- P?rk?lt (Hungarian pork stew with paprika, marjoram and thyme)
- Stir-fried chicken with ginger
- Lemon meringue pie (sweet Zenit)