One Wine Region, Many Voices
The strength of the Tokaj wine region lies not only in its legendary wines, but also in the way different grape varieties can express the same terroir from entirely different perspectives. Rather than a single flavor profile, what you find here is a full spectrum. Alongside the two flagship varieties, it’s worth getting to know the other grapes that add further depth and character to Tokaj’s wines.
Furmint – The Backbone of the Region
Furmint is Tokaj’s most important and defining indigenous white grape variety. Thanks to its high acidity, thick skin, and late ripening, it is perfectly suited for both dry wines and sweet styles.
What defines it?
Quince, pear, and citrus notes, a firm and vibrant acidity, pronounced minerality — and excellent ageing potential.
Hárslevelű – The Voice of Elegance
Hárslevelű brings a softer, more aromatic and fragrant character. It rounds out and balances Furmint’s firm acidity, which is why it is often used in blends to enhance elegance and silkiness.
Key characteristics:
Floral and honeyed notes, gentle acidity, and a smooth, silky texture.
Yellow Muscat – The Master of Aromas
Yellow Muscat adds another dimension to Tokaj’s palette as one of the most aromatic grape varieties. It lends freshness and playfulness to wines, especially when young, and in small proportions it can elevate dry, off-dry, and even lightly sweet blends.
Flavor profile:
Grapevine blossom, elderflower, citrus — a true aromatic explosion.
Kövérszőlő – A Rediscovered Classic
An old Hungarian variety currently experiencing a revival. Despite its name (“fat grape”), it can produce elegant wines that are typically softer and delicately fruity. It is often used to complement Furmint and Hárslevelű, creating balanced and harmonious blends.
What does it add?
Softness, roundness, and subtle fruitiness — especially valuable in blends.
Zéta – A Hidden Asset of Modern Tokaj
Zéta (formerly known as Oremus) is a relatively young variety, specifically bred for Tokaj. While it plays more of a supporting role, it is particularly valuable in sweet wine production due to its early ripening and tendency to develop botrytis.
Why does it matter?
Its ability to botrytize makes it an excellent addition to Aszú base material, especially in less predictable vintages when weather conditions are not ideal.
Kabar – The Future of Tokaj?
Kabar is a cross between Furmint and Hárslevelű, and it is gaining increasing attention. With its good acidity and susceptibility to botrytis, it holds great potential. Its wines are fresh and fruity when young, yet their structure allows for bottle ageing and the development of more complex aromas over time.
Style:
Aromatic and floral with elegant acidity, Kabar works well both as a single-varietal wine and in blends, in dry as well as lightly sweet styles.
