General Description: Furmint is a white grape variety most famously associated with the production of Tokaji Aszú, the renowned sweet wine from the Tokaj region of Hungary. However, Furmint is also capable of producing a wide range of wine styles, from dry and minerally to sweet and lusciously rich. This variety is prized for its high acidity and potential for complexity, allowing it to age gracefully and develop a broad spectrum of flavours over time. In addition to Hungary, Furmint is also cultivated in neighbouring countries and regions interested in exploring its versatility and unique characteristics.
Primary Flavours:
- Lime
- Green apple
- Pear
- Honey
- Mineral notes
Taste Profile:
- Sweet-Dry: Varies (from bone-dry to intensely sweet in Tokaji Aszú)
- Body: Medium to full body
- Tannins: N/A (as it is a white wine)
- Acidity: High
- ABV range: Typically between 12% to 14%, but may vary especially in sweet styles
Handling: The optimal serving temperature for Furmint depends on the style of wine. Dry Furmint wines are best served chilled, at about 10°C to 12°C, to highlight their crisp acidity and minerality. Sweet Tokaji wines, on the other hand, should be served slightly warmer, around 12°C to 14°C, to better appreciate their complexity and richness. Furmint’s high acidity makes it an excellent candidate for ageing, with the wines gaining depth and developing honeyed, nutty, and spicy characteristics over time.
Food Pairing Suggestions: Dry Furmint pairs well with seafood, poultry, and dishes with creamy sauces, thanks to its acidity and mineral profile. It can also complement spicy Asian cuisine, balancing the heat with its crispness. Sweet Tokaji Aszú wines are exceptional with foie gras, blue cheeses, and a variety of desserts, including fruit tarts and creamy puddings, where their natural sweetness and acidity create a harmonious match.