Furmint

Overview

Furmint is the main grape variety of Hungary’s noble sweet Tokaji wines, and occupies two thirds of the region’s vineyards, and is the fourth most planted grape in Hungary as a whole. Furmint has very thick skins, and is rich in phenolics, but more importantly has very high acidity levels, which gives the richly sweet wines from Tokaji an extraordinary balance and refreshingly juicy finish. In terms of sweet wines, Furmint is always blended with other local variety Harslevelu – which gives texture to Furmints liveliness. 

Typical blends and winemaking     

Furmint is the main grape variety in Tokaji but is usually blended with other indigenous grape variety Harslevelu, and sometimes to a smaller degree Sarrkamuskotaly. The grapes for Tokaji are affected by noble rot, which is what gives the unctuous richness, concentration, and intensity to the wines, but which also gives tiny yields. Old oak barrels are commonly used for ageing of the wines, which usually lasts a minimum of two years. 

• Furmint - Harslevelu

Typical aromas and flavours

Apricot, marzipan, apple essence, honey, saffron spice, honeysuckle.

Food matching

Richly sweet Furmint from Tokaji will complement a range of desserts but especially fruit cake, tropical fruit desserts and caramelised sweets like for example apple tarte tatin, but also works very well with Christmas pudding and Crepe Suzette. Tokaji is a classic accompaniment with strong cheeses such as blue cheeses Roquefort and Gorgonzola but is a surprisingly tasty companion with chicken liver or foie gras terrine, parma ham, and some Asian cuisines. Tokaji can also be enjoyed on its own, after the meal.