There's a reason the Hungarians celebrate Furmint February: it may be the ultimate winter white. See the bowl of beefy, paprika-rich goulash and glass of dry Tokaji above.
‘I don’t know that there is one other white wine out there that is so exciting and flexible with food’, I wrote five years ago (almost to the day, coincidentally). I was writing about Furmint. On that occasion, I’d discovered how good a 15-year-old off-dry Furmint can be with hot-smoked chicken.
Since then I’ve had plenty of time to play with Furmint and food, including an unexpected and clever six-course lunch...
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