Tokaj Hétszőlős Furmint

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What it pairs with

• Grilled trout with lemon Mineral Furmint is the local complement for the region's freshwater trout.More wines for trout →
• Veal carpaccio with herbs Delicate raw meat and fresh herb dressing find a partner in the wine's mineral acidity.More wines for beef and red meat →
• Fresh goat's cheese Tangy fresh cheese and mineral dry Furmint are a natural 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 Tokaj Hétszőlős 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 trout with lemon, Veal carpaccio with herbs, Fresh goat's cheese. Match the wine's structure to the dish's fat and salt.

History

Tokaj Hétszőlős takes its name from the famous seven-vineyard ('Hét szőlő') classification concept in Mád. The estate produces Furmint and Aszú from their Mád vineyards.

1. 2006First commercial Hétszőlős dry Furmint

Facts

Producer

Tokaj Hétszőlős · visiting guide

Grapes

Furmint

Classification

Tokaj PDO

Oak

Aged in older Hungarian oak barrels

ABV

13.0%

Price

€20-35 at retail

Drinking window

3-10 from vintage

First vintage

2006

Frequently asked about Tokaj Hétszőlős Furmint

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