Kokorko (Кокорко) is a rare and traditional Bulgarian white grape variety, historically grown in the warmer parts of northeastern Bulgaria. Though little-known today and scarcely cultivated, Kokorko once played a modest role in local home winemaking, especially in rural communities where its reliable yields and rustic freshness made it a practical favorite. While not part of Bulgaria’s major commercial varieties, Kokorko reflects the country’s deep viticultural heritage and the diversity of its native grapes.
Kokorko wines are typically light and unpretentious, made for local consumption. They show clean, bright fruit (perfume-like intensity) with a slightly herbal or nutty undertone, especially in traditional, unfiltered examples.
Serving
8-11°C
Aroma white
no need
Food Pairing
Pairs well with grilled vegetables, white cheeses, fried fish, and simple Bulgarian appetizers like lyutenitsa or green bean salad. Its light profile also suits rustic summer fare, such as tarator and cold roasted peppers.
What to Look For?
Look for a pale straw-yellow color, gentle orchard fruit aromas, and a clean, modest, and food-friendly palate with a rustic, unpolished charm in natural expressions.
Cellaring Potential
Kokorko is best consumed within 1–2 years, as it is not intended for aging. Older examples lose aromatic freshness.
Kokorko Blending Partners
Kokorko is not widely used in commercial blends, though it is used in home winemaking. It may be blended with Dimyat or Red Misket to boost aromatics or the body.
Breeding Background & Regional Context
Kokorko is believed to be autochthonous, with no formally documented parentage. It was historically cultivated in low-yield home plots, particularly in eastern and northeastern Bulgaria, and was once part of the diverse mix of grapes in traditional field blends.
Alternative Grapes
For similar rustic freshness and regional authenticity, try Dimyat or Cherven Misket.
