Füleky Furmint

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What it pairs with

• Grilled zander (fogash) with herbs Hungary's signature Balaton fish and dry Furmint is the country's classic wine-food pairing.More wines for fish →
• Cucumber-dill soup Clean mineral acidity refreshes alongside Hungary's cool cucumber-dill soup.More wines for vegetables and salads →
• Goat's cheese with honey Saline mineral and tangy cheese with honey is a natural three-way combination.More wines for lamb →

With cheese

Parenyica Our pick Parenyica is lightly smoked and, per the HÍR collection, pleasantly salty; the high acidity of an unoaked or lightly oaked dry Furmint refreshes the palate between bites and keeps the smoke from lingering. Gomolya Our pick Gomolya is a fresh cheese, eaten plain, grilled or kept in spiced oil; the high acidity of an unoaked or lightly oaked dry Furmint cuts through the cheese and the oil.

How to serve Füleky Furmint

Allow 5 minutes from open to pour.

1. Open and pour. Open and pour directly. No decanting required for this style.
2. Serve at 8-10°C. Cellar temperature (8-10°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
3. Glassware. Use a smaller all-purpose white glass: the bowl shape rewards the wine's structure.
4. Pair with. Grilled zander (fogash) with herbs, Cucumber-dill soup, Goat's cheese with honey. Match the wine's structure to the dish's fat and salt.

History

Füleky Pince is a family estate at the Bodrogkeresztúr confluence of the Bodrog and Tisza rivers, a location renowned for reliable autumn fogs that promote noble rot. The estate produces Furmint and Aszú from these fog-prone slopes.

1. 2006First commercial dry Furmint from Füleky Pince

Facts

Producer

Füleky Pince · visiting guide

Grapes

Furmint

Classification

Tokaj PDO

Oak

Older oak barrels or stainless steel

ABV

13.0%

Price

€15-28 at retail

Drinking window

2-7 from vintage

First vintage

2006

Frequently asked about Füleky Furmint

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