Leányka is an old Hungarian variety which originated in Transylvania, which was once part of Austro-Hungary and is now in Romania. The name translates as “maiden” or “little girl,” and it is thought that the name was given during Hungary’s War of Independence (1848-1849) when villagers were unable to pay priests for services such as baptisms or weddings. So, when a child was baptized, the priests were paid in vines which were planted into the Church’s vineyards. Many girls were born, as was a new grape variety, which the priests decided to name after the child whose parents had planted the most vines in her honor. Naturally, this led to some conflict, so to please everyone, they chose the name ’Leányka’ for the new grape. Leányka grows in a few Hungarian regions (though it is not as popular as it once was), but does best in Eger, where the limestone soil enables it to ripen fully and retain acidity. This Leányka has an array of floral and herbal aromas (lemongrass, cannabis, mint, grass) and fruity ones (citrus, pear, quince, gooseberry), as well as a bit of flintiness. It is bone dry on the palate, with zesty lemon, pear, and green apple flavors—the same herbal notes that we get on the nose. There’s a lingering flavor of green apple jolly ranchers (which reminds us of childhood). If you like Vinho Verde, you’ll also like this wine. We love it with seafood (raw or grilled, and especially oysters). It’s also lovely with sushi, or on the opposite spectrum, Wiener schnitzel. If you’re going the Hungarian route, this wine pairs nicely with lecsó (stewed peppers and tomatoes) or fried chicken and potato salad.