Tokaji Dry
Dry Tokaji wines, mostly made from Furmint, offer high acidity, crisp minerality, and great complexity. If you like Chablis, Riesling, or white Burgundy, you’ll love these.
Credit: Wines of Hungary
Dry Tokaji wines, made from non-botrytized grapes, are celebrated for their high acidity, complexity, and food-friendly character. Furmint is the star, though single varietal wines from Hárslevelű and Sárgamuskotály also shine. Often aged in large oak barrels, these wines can evolve beautifully over decades.
Flavors
Dry Tokaji wines are high in acid, crisp, and refreshing with flavors of green apple, pear, orange peel, and subtle minerality from the region’s volcanic soils.
In warmer years, they can show more ripe stone fruit flavors like peach or apricot, while cooler vintages bring out steely, elegant qualities.
Over time, these wines develop deeper, more complex notes of honey, nuts, wax and spices, making them highly age-worthy. Their vibrant acidity and minerality make them perfect companions for a variety of foods.
How it’s Made
Historically known as vinum ordinarium (ordinary wine), dry Tokaji is produced from non-botrytized grapes. Furmint is the leading grape, prized for its high acidity and ability to express the unique terroir of Tokaj. These wines are often aged in large Hungarian oak barrels, which add a subtle oak character while allowing the fresh fruit and mineral notes to shine through.
