Фурамин шарабы: тарихы, өсірілуі және ерекшеліктері

Variety of grape

Furmint (also known as Mainak) is a white Hungarian wine grape variety that is most noted widely grown in the Tokaj Hegyalja wine region where it is used to produce single varietal dry wines as well as being the principal grape in the better known Tokaji dessert wines. It is also grown in the tiny Hungarian wine region of Somló. Furmint plays a similar role in the Slovakian wine region of Tokaj. It is also grown in Austria where it is known as Mosler. Smaller plantings are found in Slovenia where it is known as Šipon. The grape is also planted in Croatia & Serbia, where it is known as Moslavac. It is also found in Romania and in former republics of the Soviet Union. Furmint is a late ripening variety. For dry wines the harvest starts usually in September, however sweet wine specific harvest can start in the second half of October or even later, and is often affected by Botrytis. The name Furmint may have been taken from the word froment for the wheat gold color of the wine it produces. While it is possible that the grape was brought to Hungary in the 13th century during the reign of King Béla IV,

Furmint has been growing in the Tokaji region of north eastern Hungary since at least the late 16th century when a document dated May 15, 1571 described the grape growing in the Hétszőlő vineyard in Tokaj. In 1611, the grape was also noted to have been growing in the Gyepű Valley of the Zemplén Mountains near the town of Erdőbénye, about north of Tokaj. Many of the immigrants that heeded Béla's call brought new grape varieties with them one of which may have been Furmint. Another theory has the grape being introduced even early by Italian missionaries during the reign of Stephen II of Hungary. This theory, as noted by the French ampelographer Pierre Galet, could have Furmint originating from the Lazio city of Formia located along the Appian Way with the name being a corruption of Formia's Latin name Formianum. A later Italian introduction is credited to a soldier from Collio Goriziano region of Friuli Venezia Giulia who fought in the Seven Years' War between 1754 (sometimes dated to 1756) and 1763. The soldier, who was nicknamed Forment from the Italian fromento for "wheat" due to his wheat colored, reddish blonde beard, was granted the title of Count of Formentin by Empress Maria Theresa. In gratitude, according to this legend, the Count sent grapevines from his native land to the Empress who had them planted in Tokaji.

Furmint can be produced in a variety of styles ranging from bone dry to extremely sweet wines affected by noble rot. The grape has the potential to produce wines with naturally high levels of acidity with complex flavors derived from phenolic compounds in the juice and through brief contact with the grape skins. Furmint wines, particularly the botrytized dessert wines, can have immense aging potential with some well made examples from favorable vintages continuing to age for over a century. These wines, described by wine expert Oz Clarke as nearly "immortal", are most often the aszú style wines of Tokaji made from the top 10 15% of Furmint harvested.