Hello my dear friends! Have you ever had Furmint? You probably have without knowing. Furmint is a true indigenous Hungarian white grape that is most noted widely grown in the Tokaj-Hegyalja wine region. There it is used to produce single-varietal dry wines as well as being the principal grape in the better known Tokaj dessert wines. It is also grown in a small region of Hungary, Somló. On February 1st, the wine drinking world commemorates Furmint Day. Light the sparklers and toot the horns. Raise your glass, let’s celebrate!
The first written evidence about this grape dates from 1611, from Erdőbénye, a village in Tokaj wine region. The name Furmint may have been taken from the word froment for the wheat-gold color of the wine it produces. While it is possible that the grape was brought to Hungary in the 13th century during the reign of King Béla IV, ampelographers believe that the grape is likely native to the region.
Furmint is versatile, one can enjoy it bone dry, lusciously sweet (for example in Tokaji Aszú wines), vinified into a méthode traditionnelle sparkling wine or even as a spirit. This latter one is called ‘Pálinka’, a spirit made of 100% fruit, distilled in Hungary. However, wine is of course the first and most important manifestation of this special grape.
The grape has the potential to produce wines with naturally high levels of acidity with complex flavors derived from phenolic compounds in the juice and through brief contact with the grape skins. Furmint wines, particularly the botrytized dessert wines, can have immense aging potential with some well made examples from favorable vintages continuing to age for over a century. These wines, described by wine expert Oz Clarke as nearly "immortal", are most often the aszú style wines of Tokaji made from the top 10-15% of Furmint harvested. This potential comes from the balance of acidity and high levels of sugars in the wine which act as preservatives during the aging process.
Dry styles of Furmint are characterized by their aroma, notes of smoke, pears and lime. Dessert style wines can develop notes of marzipan, blood orange, apricots and barley sugar. As these dessert styles of Furmint age they will often develop more smokey and spicy notes of tobacco, tea, cinnamon and even chocolate. Furmint is considered comparable to the to the world’s greatest varieties because ‘it has the weight and structure of Chardonnay, the fruitiness of Chenin Blanc, [and] the acidity and minerality of Pinot Grigio and Weisser Riesling’ .” That is mighty high praise for the most important grape in Hungary. Due to its high acidity, it can make wines that are elegant and age-worthy.
As for wine and food pairings, the fruitier styles of Furmint are great partners for fish and vegetable dishes, especially if they have fresh herbs. More mature styles of dry Furmint or even sparkling can stand up to game birds or steak. Yes, sparkling wine with steak! As for sweet styles of Furmint, blue cheese, foie gras, and desserts are excellent companions.
Our recommendation... Patricius Aszu 6 Puttonyos, which scored 95 points on Wine Enthusiast. This is a breathtaking wine with glorious golden hue, flavors of apricots, hints of tropical notes integrate in a subtle dance of flavor. One of the hallmarks of this delicious 6 Puttonyos Tokaj is a delicate balance of acidity and sweetness on the palate. This wine hits that mark with accuracy and has tantalizing apricot, beeswax and caramelized pineapple aromas, which follow through seamlessly to the palate. As it opens, more pronounced lemon meringue and acacia honey flavors emerge. The texture is luxurious and silky. If you are in Miami, you can find this wine in Trigo Café, Desafinado's, Jensen's Liquors and Río Grande Restaurant.
And that's a wrap for today. Enjoy the rest of the week and let's meet again here next Wednesday! Until then... Santé!
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