A crossing of Seyve Villard and Csabagyöngye produced in 1957 by the breeders Dr József Darab Csizmazia and László Bereznai. This resistant variety was originally called Egri Csillagok 24. It was recognised by the state in 1970, with the proviso that it should only be grown in private gardens. However, this was removed around eight years later.
It got its name from the fact that it was propagated and planted in Zala County for the first time in a variety experiment.
The variety is grown on 850 hectares in Hungary, of which 750 hectares can be found in the Kunság wine district. There are now only 5 hectares in its former home, the Zala wine district. The variety has declined sharply, with its area under vine shrinking steadily since the early 2000s; there were still 2,100 hectares registered in 2010. There are probably still greater amounts of vines in smallholdings and private gardens, but it has fallen sharply in terms of grapes destined for wine. It is an environmentally-friendly, high-yielding and early-ripening variety, which is also suitable for machine harvesting.
It is rarely found as a monovarietal wine, but rather used for blends and simple, everyday wines, which are generally aromatic, light and fresh.
It is also used for sparkling base wine. If harvested early, it oxidises quickly, thus has a relatively short shelf life.
Ingredients that best match the flavour and texture of wines made from Zengő include lettuce, beetroot, sweet potatoes, carrots, kohlrabi, lentils, fresh herbs, sweet spice, citrus fruit, young, light cheeses, curd cheese, ricotta, chicken, duck, goose and fish dishes. For example, pair it with a goose and vegetable risotto, goose ragout soup or even Peking duck. Well-chilled sweet versions would work well with curd cheese desserts or cakes.