READ · COMPARE · EXPLAIN
Furmint: comparing dry harvest and Aszú berry selection
Starting from dry Mandolás, proceed to Aszú, where botrytized grapes are selected one by one. Compare whole bunch and berry selection, and the maceration of concentrated fruit.
Questions for this course
How do the harvested grapes and processes for Tokaj Furmint differ?
Before you start reading, briefly jot down your thoughts. You will rephrase them at the end.
To applied practice using the material ↓
To explanation task notes ↓Furmint / Learn by Variety
Update date: 2026-09-23
Dry Furmint
The Oremus winery in Tokaj produces the dry Mandolás from Furmint. Healthy, ripe bunches are selected, pressed, and fermented. Technical data released by the producer for 2022 shows a residual sugar of 1.8g/L. Do not assume sweetness just from the names Tokaj or Furmint; check what fruit is selected and how much sugar is left after fermentation.
Harvesting whole bunches or selecting individual berries
Harvesting materials from Disznókő distinguish grapes for dry wines, bunches including botrytized berries, and the individually selected berries for Aszú. Aszú berries lose water through the action of botrytis and shriveling on the vine, concentrating sugar, acids, and other components. The wine is not made by harvesting the whole vineyard at once, but by selecting fruit according to its state, which leads to differences in the wines they make.
Soaking dense fruit in juice or wine
Aszú is not made just by pressing concentrated grapes. At Disznókő, the selected Aszú berries are soaked in fermenting must or new wine to extract sugar, acidity, and aroma compounds, then pressed and fermentation continues. If you separate the step of selecting berries from the step of macerating them in liquid, you can explain the differences from dry Furmint in order.
What to align and what to compare.
Variety and sweetness/dryness.
- Conditions to standardize
- Furmint
- Conditions for comparison.
- Dry and sweet
- Additional points to confirm
- Ingredients and Residual Sugar
Harvest
- Conditions to standardize
- Tokaj’s Grapes
- Conditions for comparison.
- Healthy bunches and selectively picked Aszú berries
- Additional points to confirm
- Units of noble rot, shriveling, and selection
Extraction
- Conditions to standardize
- Obtaining components from the fruit
- Conditions for comparison.
- Pressing and soaking with aszú berries.
- Additional points to confirm
- What is being soaked in what?
Order of reading and key points to consider in each article
0 / 4 articles completed
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- 1↗
Hungary
Key varieties: from Furmint to Kékfrankos
Organize Furmint and other white varieties.
- 2↗
Hungary
Tokaj: Rivers and Hills, Dry and Sweet
Read about the range of environments and styles in the region.
- 3↗
Hungary
Aszú and Eszencia: tracing the steps for extracting sugar
Confirm berry-by-berry selection and maceration.
- 4↗
Hungary
Szamorodniy: Comparing dry and sweet styles with real examples
Compare the differences in harvesting by whole bunch versus sweet or dry styles.
READ · HYPOTHESIZE · RECONSIDER
Furmint source reading: compare picking for dry styles and berry selection for Aszú
From an imaginary harvest and winemaking memo, organize the fruit selection method and the sequence of processes.
This is a hypothetical example for learning. Both use Furmint, and B simplifies the Aszú process.
| Item | A | B |
|---|---|---|
| Raw material | Ripe, healthy bunch | Noble rot-concentrated berries selected one by one |
| Before pressing. | No maceration | Soak concentrated fruit in the juice during fermentation |
| finished product | Dry | Sweet |
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Read the explanation for each question
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Which record corresponds to selection of the Aszú berries?
B selects berry clusters concentrated by noble rot. Even if the variety is the same, you should note there is a difference in the condition and selection unit of the harvested fruit.
What is being steeped in B?
The maceration of the Aszú berries extracts sugar, acids, and aroma compounds. Afterward, they are pressed to advance fermentation, so it is not just a difference in aging period.
Can A also be made from Furmint?
Mandolás is an example of dry Furmint. Do not decide on sweetness based on the Tokaj or grape name alone—check the selection of the fruit and the residual sugar after fermentation.
Basis and sources for the exercise
Practice exercises in comparison
From an imaginary harvest and winemaking memo, organize the fruit selection method and the sequence of processes.
Read examples of organizing comparisons
| Conditions for Comparison | Fruit for dry styles | Aszú berries |
|---|---|---|
| How to choose | Example of selecting ripe, healthy bunches | Select berries concentrated by botrytis |
| Winemaking introduction | Pressing and juice fermentation. | Pressed after steeping in juice or wine |
| information to read about the finished product | Residual sugar, acidity, aging | Residual sugar, acidity, aging |
This is an organized study tool based on the designated articles for this course. You can check specific facts and sources in each article.
Explain in your own words
Explain how the fruit harvested and pre-pressing steps differ between A and B.
Check after writing
- Did you distinguish between sound bunches and Aszú berries?
- Did you explain what was macerated?
- Are you determining dryness or sweetness solely from the grape variety name?
Save response to explanation task
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