by Joe Fattorini What do you suggest to the cautious who want to play safe? The dinner host who wants to impress? The wine adventurer starting out? The answer is usually "dry Furmint". Hungary and I didn't get off to a promising start. It was in 1992

by Elizabeth Gabay MW

The Hungarian variety Furmint is probably best known as being the one of the major varieties in the lusciously sweet wines of Tokaj, along with the more floral Harslevelu and the aromatic Golden Muscat. The variety provides the hallmark acidity and lean minerality which gives balance to the great botritised wines.
More recently, dry Furmint has been produced, to balance sales and vagaries of climate. At first these wines were viewed with horror, the variety being regarded as too neutral and acid for anything other than sweet wines. Early Tokaj champions Istvan Szepsy and Zoltan Demeter showed that the variety had potential; not just that it could make a dry wine, but that the variety could be regarded as an international classic alongside Riesling and Chenin Blanc. The wide range of dry Furmint styles is showing just what this variety is capable of achieving.