It was my first time and I was excited. I was going to the Hungarian Embassy in New York City to taste Furmint wines.

Some of you may know that my family is from Hungary and had own vineyards in the town of Tapolca so this tasting was very close to my heart. The majority of Furmint is grown in Tokaj region and has been doing so since the late 16th century. Then there is the Csopak region on the northern shore of Lake Balaton and it also grows the grape.

The Tokaj region has two growing areas, Tokaj Hill and Mad Basin.  The wines that come from each of the regions are similar but one has more aging potential.

The Tokaj Hill area wines are light, have fresh acidity and fruity aromas. These wines develop and age faster than the more mineral driven wines from the Mad Basin. The soil here is contains Loess which is a sedimentary deposit that is mostly quartz particles and has varied mineral content.

The wines from Mad Basin come from rich volcanic subsoil.  They are very mineral and acidity driven.  They also require a bit longer aging.

Furmint from the  Csopak region tends to be a bit more elegant, have more body and slightly higher in alcohol and acidity.

Here are some of the tasting notes from the wines I really enjoyed. Overall, the wines are dry and very enjoyable!

Beres Winery 2014 Estate Furmint – Very fresh and crisp and a very floral nose with a hint of jasmine, Hints of citrus on the palate and express the minerality of the volcanic soils. Aged in stainless steel tanks with an alcohol content of 13% from the , this wine will pair well with fish, chicken. This wine retails for $19

Kvaszinger Winery 2012 Hatalos Furmint – This wine comes from a single vineyard. A bit higher in alcohol at 14%.  This wine had a very nice nose of white flowers and citrus.  On the palate I experienced orange, lemon and hint of apple.  This wine was aged in used oak barrels for 10 months. This wine retails for $27
St. Donat Estate 2014 Estate Furmint – This wine is nice and crisp and comes from the Csopak region of Hungary where it reflects the terrior of the mineral clays, chalk and volcanic soil. Notes of lemon, lime, green apple and a hint of pear. The wine was fermented in stainless steel tanks and aged in half used oak barres and half stainless steel for six months.  The alcohol clocked in at only 11% and the wine retails for $20