Hímesudvar Furmint

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What it pairs with

• Fresh trout with herbs The wine's clean mineral acidity and citrus notes pair with fresh river fish.More wines for trout →
• Fresh cream cheese with radish Simple mineral Furmint with fresh dairy is the traditional Tokaj pairing.More wines for cheese →
• Cold cuts and bread Clean, crisp Furmint is a natural companion for a light charcuterie plate.More wines for pasta, pizza and risotto →

With cheese

Parenyica Our pick The HÍR collection describes parenyica as ham-like, lightly smoked, full and pleasantly salty. A dry Furmint aged in oak barrels keeps a high acidity that cuts the salt, and its time in oak suits the smoke.

How to serve Hímesudvar 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. Fresh trout with herbs, Fresh cream cheese with radish, Cold cuts and bread. Match the wine's structure to the dish's fat and salt.

History

Hímesudvar was established in 1983 in a building on Tokaj town's Bem Street that dates to at least the 16th century and once served as a hunting lodge for King János Szapolyai. The cellar is among the oldest continually operated in the region, with Furmint production predating the 1989 privatisation era.

1. 1983Hímesudvar established on the historic 16th-century Bem Street site
2. 1985First commercial dry Furmint production

Facts

Producer

Hímesudvar · visiting guide

Grapes

Furmint

Classification

Tokaj PDO

Oak

Traditional barrel ageing in the historic 16th-century cellar

ABV

13.0%

Price

€15-28 at retail

Drinking window

2-8 from vintage

First vintage

1985

Frequently asked about Hímesudvar Furmint

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