Variety detail
Irsai Oliver
About
Synonymum: Irsay Oliver
0.4 of total vineyard plantings.
Entered in the State Register of Grape Varieties in 1975.
The grapes of this variety ripen early and they are also make excellent table grapes for which they are widely used as well as in the production of juice. It is a member of the muscat family as is evidenced by its nose, not to mention by the taste of the berries themselves. It was developed by Koscis Pál in the town Kecskemét in Hungary during the 1930s.
Light golden colour, muscat nose, soft aromatic and spicy character on the palate, lower to low acidity levels
The growth is mainly shaggy and the sparse foliage is made up of smallish leaves. Bunches are medium to large, the berries are yellow with firm skins and a pleasant spicy, muscat taste. Acidity levels are low, as is frost-resistance, and during ripening the grapes are vulnerable to damage by wasps and birds.
Often it is sold as the half-fermented drink known in this country as burčák (vin bourru, Sturm).
The wine exihibits a spicy muscat nose with low acidity levels. Thanks to its aromatic properties it is mainly used in blends for the production of branded and sparkling wines. It is especially benificial when blended with wines of greater acidity such as Laski Ryzlink. Often it is sold as the half-fermented drink known in this country as burčák (vin bourru, Sturm). In its pure varietal form it develops and ages rapidly.
Basic characteristics of quality wines:
Light golden colour, muscat nose, soft aromatic and spicy character on the palate, lower to low acidity levels, occasional hints of bitterness, wines may lack body and roundness and often have a short finish.
Translation © Helena & John Baker 2004.
