In the good old days, about 50 or 100 years ago if someone thought of red wine, they would definitely mean Cadarca back then in Hungary. This was the red grape which had the greatest diffusion and cultivation all around the country. Cadarca was brought into Hungary by the Serbs, who were fleeing from the Turks and it soon turned out that this sort was feeling quite comfortable in Hungary. Nonetheless, it must be stated that it feels right only if it is cultivated traditionally and is rather putrescent, which clearly makes the operations involved quite tough. Still, beyond doubt, the outcome shall compensate for all the hardships suffered underway. Despite the fact that the produced wine is more of a reddish kind, rather than really red, it cannot be mistaken with any other types, as its bouquet brings it into prominence among all its companions. It can be found in all of the wine-growing regions where red grape is cultivated, yet it is mostly typical of the vineyards of Szekszárd and the Danube Wine Region. One of the major distinctive features of Cadarca is red paprika. Among others, this is one of the reasons why this type is a proper accompanying drink for the vast majority of the Hungarian dishes. As a rosé wine, it has had an exciting career, though it can reach its real top form after being mellowed a bit in a gantry-barrel. Back in the old days, people would use the expression: ‘have some Cadarca”. Let’s hope this saying will become fashionable once again.