Due to its varied topography and climate, almost all imaginable styles of wine are produced in Hungary, from hearty reds through fizz to the stickiest. The different styles are nicely balanced with an equilibrium between international and local grape varieties. International varieties are headed by the ubiquitous, trendy Cabernet Sauvignon, Franc and merlot, with Pinot Noir increasingly coming into vogue. On the white side, there is Chardonnay, Sauvignon Blanc, Pinot Gris (called locally Szurkebarat), the two Muscats (Muskotaly), and Tramini (Gewurtztraminer). The regional grape varieties are also widespread: Blaufränkisch (Kekfrankos) probably the most widely planted black grape variety and the most important constituent in many blends, Zweigelt, Kekoporto (same as Portugieser and Blauer Portugieser), and Kadarka among the reds, and Olaszrizling (Welsch or Laski Riesling, nothing to do with the Riesling of the Rhine or Alsace) among the whites. And last, but not least, there are a number of mostly white grape varieties not found anywhere else in the world: Furmint, Harslevelu, Keknyelu, Juhfark, Irsai Oliver, Cserszegi Fuszeres, Kiralyleanyka and Leanyka, all of them capable of yielding, in the right hands, enticing and seductive wines.