Szepsy Furmint

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What it pairs with

• Trout tartare with cucumber Mineral salinity and bright acidity pair with delicate raw fish preparations.More wines for trout →
• Lecsó (Hungarian vegetable stew) The wine's mineral body complements the sweet pepper and tomato of Hungary's vegetable stew.More wines for vegetables and salads →
• Veal in white sauce Racy acidity cuts through creamy white sauces while complementing the delicate meat.More wines for beef and red meat →

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 Szepsy 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. Trout tartare with cucumber, Lecsó (Hungarian vegetable stew), Veal in white sauce. Match the wine's structure to the dish's fat and salt.

History

István Szepsy is credited with pioneering the dry Furmint movement in Tokaj from the mid-1990s, demonstrating that the grape's extraordinary natural acidity and mineral character had a distinct identity beyond its role in sweet Aszú. The estate Furmint was his initial vehicle for this argument.

1. 1997Szepsy begins commercial production of dry Furmint
2. 2005Szepsy dry Furmints begin receiving international critical recognition

Facts

Producer

Szepsy · visiting guide

Grapes

Furmint

Classification

Tokaj PDO

Oak

Aged in Hungarian oak barrels of various sizes

ABV

13.5%

Price

€25-45 at retail

Drinking window

3-12 from vintage

First vintage

1997

Frequently asked about Szepsy Furmint

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