“A lot of dry Furmint is tart, lemony, and not that interesting, but this one is a revelation: it is dense and soil-expressive without sacrificing the variety’s trademark freshness,” writes the SommSelect Wine Team.
Sourced from dry farmed vines growing on basalt-rich volcanic soils, the Apátsági Furmint 2015 is their Sommelier Selected Wine of the day:
Today’s dry and delicious Furmint, from the tiny region of Somló in western Hungary, is the first dry Furmint we’ve offered but hardly the first one I’ve tasted—just one of the very best. It is a game changer: Lots of dry Furmint is dominated by high acidity—acidity which makes the variety so successful and ageworthy as a late-harvest sweet wine—but this one has serious depth, rich texture, and soil character reminiscent of top Alsatian whites. There’s profound minerality from Somló’s basalt-rich volcanic soils and lots of aromatic complexity. It grabbed our attention, and it deserves yours; Somló and Apátsági may be unfamiliar names now, but wines like this are going to change that.
To accompany the wine, they recommend a chicken paprikash, a comforting dish with onions, tomatoes, green peppers, and fragrant with sweet or hot Hungarian paprika and sour cream. It’s a great fit that complements the high acidity and minerality of the wine. Enjoy!