Shabash — a Crimean table grape variety belonging to the eastern table-wine group and being a local autochthonous variety. This variety is characterized by its late ripening, harvesting in Crimea in mid- to late October. The vines are vigorous, with one-year-old shoots that ripen well, and leaves are large, three- or five-lobed, light green with a pink margin. Flowers are perfect, but in unfavorable years, flower and bud drop and berry rot may occur.
Bunches of Shabash are medium to large, cylindrical-conical in shape, loose and medium density. Berries are oval, large, light green or greenish-yellow in color with thick, tough, slightly bitter skins. The flesh is dense and slightly crisp, with a simple flavor. The grape has a citrus aroma with terroir notes of mountain and field herbs. The variety is resistant to winter frosts and late spring frosts, but susceptible to oidium and bacterial cancer.
Shabash grows well on various soils, especially preferring warm slopes and light, fertile soils. Yield is high and directly depends on climatic conditions and agronomy. The grape is used for making jams, marinades, and wine, and also in the production of Madeira, port, and occasionally cognac. However, wines made from this variety are considered simple and are not in high demand in modern winemaking.
