Furmint’s story traces to at least the 16th century, possibly originating from Hungary or traveling through trade from the Balkans. It earned international fame as the backbone of Tokaji Aszú, a golden, botrytized dessert wine praised in the courts of Russia and France. Kings, poets, and composers—from Peter the Great to Voltaire—have toasted its charms. Today, Hungarian winemakers are revitalizing Furmint’s reputation with crisp, dry expressions that compete with the world’s best whites, while still honoring the region’s sweet-wine legacy.
Furmint
Region: Europe
Furmint is the leading white grape of Hungary, most famously cultivated in the Tokaj region. It commands respect in both dry and lusciously sweet styles, such as the world-renowned Tokaji Aszú. Characterized by piercing acidity and shimmering freshness, Furmint shows flavors from zesty green apple to honey-sweet richness, depending on how it’s crafted. Its versatility and wild, volcanic terroir make it a rising star for wine adventurers seeking something beyond Western Europe’s classics.
Tasting Notes
Taste Profile
- Medium Dry
- Full Body
- Low Tannins
- High Acidity
- Approximately 13%
The History of Furmint
FAQs About Furmint
What is the difference between dry and sweet Furmint?
Dry Furmint is brisk, mineral, and apple-forward, while sweet examples (Tokaji Aszú) are unctuous, honeyed, and complex, often made from botrytized grapes.
Where beside Hungary is Furmint grown?
Furmint also thrives in Slovakia’s Tokaj region, with smaller plantings in Austria and Slovenia.
How should I serve Furmint?
Chill well—around 8–10°C (46–50°F) for dry wines and slightly warmer for sweet styles, to highlight their aromas.
What foods pair well with Furmint?
Dry Furmint matches well with smoked fish, roast chicken, or fried dishes, while sweet Tokaji is a classic with blue cheese or fruit desserts.
Can Furmint wines age?
Absolutely—both dry and sweet Furmint can age for decades, gaining depth, nuttiness, and complex tertiary flavors over time.