Furmint

Furmint is a white grape with deep historical roots in Central Europe and is most famously linked to Hungary’s Tokaj region. Its exact origins are unclear, but it has been part of the local wine culture since at least the 16th century, likely emerging somewhere in the Carpathian Basin. Tokaj remains its spiritual home, where the grape helped build the region’s reputation for some of the world’s great sweet wines, though it’s also grown elsewhere in Hungary and across the border in Slovakia, where it’s known as Šipon.

In the vineyard, Furmint is a late-ripening grape that thrives in continental climates and volcanic soils. It keeps naturally high acidity even as sugars rise, which is a big part of its appeal. The grapes are small and thick-skinned, well suited both to dry winemaking and to the development of noble rot, which is essential for Tokaji Aszú. That flexibility is what makes Furmint such a versatile and expressive variety.

In the glass, Furmint can take on very different personalities. Dry versions are crisp and structured, with flavors of green apple, pear, citrus, and a pronounced mineral edge. In sweet Tokaji wines, it turns lush and complex, showing honey, apricot, and marmalade while still staying fresh thanks to its acidity. Whether dry or sweet, well-made Furmint ages beautifully, gaining depth and nuance over time and quietly earning its place on the international stage.