What’s in My Glass? Furmint

Ok, so this kookie Hungarian Grape has actually been in my glass a few times in recent months, but life being what it is (and Google continuously changing searches for “Furmint” to “Ferment”) it’s taken several bottles for me to figure out this enigmatic little fellow.

That’s right, Furmint is the name of this golden-skinned grape and it’s mainly known for intensely sweet Tokai dessert wines. These honeyed and nutty beauties have been Hungary’s claim to fame for millennia (literally).

Now, however, the variety is used to make delicious (and affordable) dry white wines which range from round, soft, and buttery in the mouth to light and fresh (think fresh white bread with a dab of peach or pear marmalade).

My latest Furmint adventure was with Château Pajzos, Tokaji Furmint 2011. This light wine had great pear and apricot aromas, and just a hint of butter–like a healthy fruit dessert with enough zippy acidity to leave you feeling slender even after a whole bottle.  This one would work well with light fish dishes, simple grilled chicken, or with a fresh springtime pasta (like this one from the Food Network.)


Furmint Uncorked:


Laura Loves: Intensely sweet Tokai dessert wines–think Baklava with alcohol.

The word “puttonyos” which describes how concentrated sweet tokai wines are, with more “puttonyos” equating to sweeter, and rarer wines.

Seeing Furmint on NYC menus at The Dutch &Terroir.

This article from Food & Wine on Hungarian wines.

Fun Facts: Common synonyms for Furmint include Sipon, Mosler, Posip, Zilavka, Moslavac Bijeli and Zapfner with dozens more derivations of those spellings.

Furmint has been cultivated in Hungary since at least the 13th century when the king ordered that it be replanted following the Mongolian invasion.


  • May 3, 2013
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