Kokur is an indigenous white grape primarily grown in the Crimean Peninsula and other regions of Eastern Europe. It is known for its adaptability to warm climates, high productivity, and suitability for producing a variety of wine styles, including dry, semi-sweet, and dessert wines. Here is a technical definition of the Kokur grape:

White grape variety with yellowish-green skin.

Mid to late-season ripening, typically harvested in September.

High-yielding variety, often requiring controlled pruning and thinning to balance fruit quality.

High potential sugar accumulation, often reaching 20–24° Brix, suitable for sweet and dessert wines.

Moderate acidity, typically ranging from 6 to 8 g/L.

Thrives in warm, sunny climates with moderate rainfall, sensitive to spring frosts but resistant to drought.

Performs well in well-drained soils, particularly limestone-rich or loamy soils.

Capable of developing complexity with aging, particularly in fortified or dessert wine styles.

Versatile grape used for still wines, fortified wines, and occasionally sparkling wines.

Often blended with other varieties to enhance structure and aroma.

Kokur is an important historical grape in Crimea and neighboring regions, contributing to traditional winemaking. Its adaptability and distinct profile make it a valuable cultivar in the regional wine industry.