A notable Hungarian sweet wine made mostly of Furmint grapes that are affected by a special rot called Botrytis cinerea. The rot concentrates the grape’s sugars and adds distinct aromas of ginger and saffron.
Primary Flavors
- Tangerine
- Apricot
- Honey
- Ginger
- Marzipan
Taste Profile
Very-sweet
Medium Body
None Tannins
High Acidity
11.5–13.5% ABV
Handling
-
SERVE
45–55°F / 7-12°C
-
GLASS TYPE
Dessert
-
DECANT
No
-
CELLAR
10+ Years
SERVE
45–55°F / 7-12°C
GLASS TYPE
Dessert
DECANT
No
CELLAR
10+ Years
Food Pairing
A wine with this intensity of sweetness is tough to pair; think seriously rich foie gras, blue cheese, or crème caramel.