Going to a major wine-tasting event with still relatively blocked sinuses is not really conducive to sniffing and tasting ability. However, it is Furmint Február and this also means the annual Nagy Furmint Február Kóstoló held at the scenic Vajdahunyadvár in Városliget, so I gave it my best shot.
Seventy-nine producers from around Hungary and across the border were offering up their wines for our delectation. With five hours to taste, not much chance of trying them all, but I managed to taste a fair few – from around thirty producers, mostly from Tokaj or Somló, but also one or two from elsewhere, such as Eger. Dulled senses prevented me from being overly analytical, but still got a good impression of the quality and range of wines on offer.
I didn’t really taste any of the sweet and aszús, concentrating mainly on the dry and off-dry offerings.
A 2013 blend from Bott Frigyes, Super Granum, which included not only Furmint but also Hárslevelű and Juhfark. The Juhfark had been macerated on its skins for four days giving it notes reminiscent of szamorodni or orange wine. Delicious.
A fruity, crisp mineral Kikelet 2013 Váti Furmint.
A rich, fruity, honeyed off-dry 2009 Csontos Furmint from Bott Pince bursting with ripe stone fruit.
The interestingly named 2013 Furmintage from Portius – a mouthful of minerally peach, quince and tinned pear.
The concentrated and complex Demetervin Király Furmint 2013, produced exclusively from grapes harvested from the Király dülő’s upper slopes.
If you missed out on the ‘Grand Tasting’ and want to get stuck into some Furmint, there are still plenty of other Furmint-related events happening in February – http://www.furmintfebruar.hu/hu/programok/ (only in Hungarian – the English does not appear to work).