Furmint

History

Most of the literature assumes that the variety originated in Hungary, in the Tokaj wine region. The earliest records of it vary; it is mentioned in the wine region in 1571 and 1623. It was an important variety that was once widespread throughout the country and was therefore also cultivated in today's neighboring regions such as Syrmia or Burgenland, albeit to a lesser extent. It is related to Gouais Blanc and therefore also to Riesling and Chardonnay.

What its wine tastes like

The variety generally produces relatively full-bodied wines with high acidity. Thanks to its neutral character, its dry wines can reflect the terroir particularly well, especially in the areas mentioned above, while in the case of sweet wines, botrytis forms the basis for the extremely complex Aszú wines in the Tokaj wine-growing region. Its aromas are characterized by quince, peach and apricot. A touch of residual sugar is sometimes left in dry wines to balance the high acidity. It can also be blended with other grape varieties such as Hárslevelű or even, if permitted, with Olaszrizling. Complemented by the sweet and spicy notes of oak maturation, it is an extremely complex variety that has proven its place among the other noble varieties.