This is what good wine from the Kangun grape tastes like

The Kangun is an Armenian white grape. For decades, Kangun (or Kangoun) has been used to distill brandy, an Armenian specialty. In recent years, winemakers have also been using it to make white wine, sometimes with surprising results.

The Kangun is an Armenian crossbreed. In 1979, in Yerevan (then still communist), they succeeded in crossing the Rkatsiteli with the Sukholimansky Bely, resulting in the Kangun. It was intended for making Armenian brandy. Ararat Brandy was and remains an Armenian specialty. In recent years, winemaking in Armenia has been experiencing a real revival, and winemakers prefer to work with local grape varieties. The Kangun is widely used and produces very pleasant to excellent white wines.