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.
- Medium Body
- Low/None Tannin
- High Acidity
- 11.5–13.5% ABV
A wine with this intensity of sweetness is tough to pair; think seriously rich foie gras, blue cheese, or crème caramel.
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