Furmint
'Bold text'Furmint (/ˈfʊrmɪnt/) is a white grape variety originating from Hungary, most closely associated with the Tokaj region, where it plays a central role in the production of both dry and sweet wines[1]. It is prized for its high acidity, versatility, and capacity to develop botrytis cinerea, making it fundamental to the style of Tokaji Aszú and other botrytised wines[2].
Origins and history
The name Furmint is thought to derive from the Latin word frumentum, meaning wheat, a reference to the golden colour of the grapes[3]. Documented in Hungary as early as the 16th century, it became firmly established in Tokaj during the 17th century, where the style of Aszú wines began to flourish[4]. Its historical importance in Central Europe extends to neighbouring regions, though it has never achieved the same prominence outside Hungary.
Viticultural characteristics
Furmint is a late-ripening variety that requires a long growing season[5]. It buds early, which makes it vulnerable to spring frosts, but its loose bunches and thick skins help reduce the risk of rot. Crucially, Furmint is highly susceptible to noble rot, a factor that underpins its role in producing long-lived sweet wines. It thrives in the volcanic soils of Tokaj, where conditions of autumn humidity and subsequent drying winds are particularly favourable[6].
Role in Tokaj wines
Furmint is the backbone of Tokaj’s celebrated sweet wines, notably Tokaji Aszú and Eszencia, where its balance of high acidity and concentration enables exceptional ageing potential[7]. In recent decades, producers have also emphasised dry Furmint, highlighting its minerality, structure, and ability to reflect terroir. These dry expressions have helped revive the grape’s reputation in the international market.
Presence beyond Hungary
While most widely planted in Hungary, Furmint is also found in Austria, particularly in Burgenland, where it is sometimes known as “Mosler”[8]. Smaller plantings exist in Slovakia and Slovenia, reflecting historical links across the former Habsburg territories. Outside Central Europe, Furmint remains rare, though experimental vineyards have been established in more recent years.
Sensory profile
In its dry form, Furmint typically produces wines of high acidity, medium to full body, and flavours ranging from green apple and pear in youth to honeyed, nutty notes with age[9]. In botrytised wines, aromas of apricot, orange peel, and caramel are common, supported by remarkable sweetness balanced by acidity[10]. This versatility makes it one of the most distinctive grapes of Central Europe.
See also
References
- ↑ Robinson, Harding & Vouillamoz, Wine Grapes, HarperCollins, 2012.
- ↑ Robinson (ed.), The Oxford Companion to Wine, Oxford University Press, 2015 (entry: Furmint).
- ↑ Robinson, Harding & Vouillamoz, Wine Grapes, 2012.
- ↑ Balint, Tokaj – A Guide to the Wines of Hungary, Ambeli Press, 2014.
- ↑ VIVC, “Furmint”. https://www.vivc.de
- ↑ Tokaj Borvidék Hegyközségi Tanácsa, “Furmint grape”. https://www.tokaj.hu
- ↑ Johnson & Robinson, The World Atlas of Wine, 8th ed., Mitchell Beazley, 2019 (Tokaj region).
- ↑ Robinson (ed.), The Oxford Companion to Wine, 2015.
- ↑ Robinson, Harding & Vouillamoz, Wine Grapes, 2012.
- ↑ Balint, Tokaj – A Guide to the Wines of Hungary, 2014.