Szepsy Úrágya Furmint

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What it pairs with

• Poached lobster with tarragon The wine's mineral and stone-fruit register complements luxurious crustacean preparations.More wines for lobster →
• Aged Gruyère Salty, nutty hard cheese brings out the wine's mineral and tension.More wines for aged hard cheese →
• Scallops with celeriac purée Sweet shellfish and earthy celeriac find a complementary partner in the mineral Furmint.More wines for scallops →

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 Úrágya 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. Poached lobster with tarragon, Aged Gruyère, Scallops with celeriac purée. Match the wine's structure to the dish's fat and salt.

History

Úrágya ('master's bed') is one of Mád's important classified dűlők and one of Szepsy's flagship single-vineyard dry Furmint expressions, first vinified separately in 2002 as the estate deepened its single-site work.

1. 2002First separate Úrágya single-vineyard vinification
2. 2010Úrágya established as a top-tier Szepsy dry Furmint label

Facts

Producer

Szepsy · visiting guide

Grapes

Furmint

Classification

Tokaj PDO

Oak

Aged in Hungarian oak barrels

ABV

13.5%

Price

€40-70 at retail

Drinking window

5-20 from vintage

First vintage

2002

Frequently asked about Szepsy Úrágya Furmint

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