Comparison
Albariño vs Furmint
How Albariño and Furmint differ, dimension by dimension.
The short answer
The main differences: Furmint has more sweetness; Albariño has more floral character; Furmint has more body.
Where they genuinely differ
Only differences large enough to notice in the glass are listed here. A gap of half a point on a five-point scale is noise, and WineHQ does not dress it up as a finding.
Sweetness
Clear differencePerceived sugar in the finished wine, driven mainly by residual sugar but modified by acidity, alcohol and fruit ripeness.
Furmint is sweeter: medium against low.
Floral character
Clear differenceBlossom, rose, violet, elderflower, acacia and related aromatic notes.
Albariño is more floral: medium against low.
Body
Clear differenceThe overall weight and viscosity of the wine in the mouth — a composite of alcohol, sugar, extract and glycerol.
Furmint is fuller and richer: medium-plus against medium.
Aromatic intensity
Clear differenceHow strongly the wine smells before it is tasted. Some grapes are intrinsically aromatic; others express mainly on the palate.
Albariño is more aromatic: medium-plus against medium.
Oak influence
Clear differencePerceptible impact of barrel or alternative oak contact — vanilla, toast, coconut, smoke, cedar and added texture.
Furmint is more oaky: medium against low-medium.
Spice
Clear differencePepper, clove, cinnamon and related spice notes, whether from the grape (as with rotundone in Syrah) or from oak.
Furmint is spicier: low-medium against low.
Where they are much the same
Just as useful: knowing which parts of the choice do not matter.
- Acidity: Similar — both high.
- Tannin: Similar — both low.
- Alcohol: Similar — both medium.
- Fruit intensity: Similar — both medium-plus.
- Savoury character: Similar — both medium.
Full side by side
| Dimension | Albariño | Furmint |
|---|---|---|
| Sweetness | low (1/5) | typically medium, ranging from low to high (3/5) |
| Floral character | typically medium, ranging from low-medium to medium (3/5) | low (1/5) |
| Body | typically medium, ranging from low-medium to medium (3/5) | typically medium-plus, ranging from medium to medium-plus (4/5) |
| Aromatic intensity | typically medium-plus, ranging from medium to medium-plus (4/5) | typically medium, ranging from low-medium to medium-plus (3/5) |
| Oak influence | typically low-medium, ranging from low to low-medium (2/5) | typically medium, ranging from low to medium-plus (3/5) |
| Spice | low (1/5) | typically low-medium, ranging from low to medium (2/5) |
| Texture | typically medium, ranging from low-medium to medium-plus (3/5) | typically medium-plus, ranging from medium to medium-plus (4/5) |
| Acidity | typically high, ranging from medium-plus to high (5/5) | typically high, ranging from medium-plus to high (5/5) |
| Tannin | low (1/5) | low (1/5) |
| Alcohol | typically medium, ranging from low-medium to medium (3/5) | typically medium, ranging from low-medium to medium-plus (3/5) |
| Fruit intensity | typically medium-plus, ranging from medium to medium-plus (4/5) | typically medium-plus, ranging from medium to medium-plus (4/5) |
| Savoury character | typically medium, ranging from low-medium to medium-plus (3/5) | typically medium, ranging from low-medium to medium-plus (3/5) |
| Herbal / green character | low (1/5) | low (1/5) |
| Earthy character | low (1/5) | low (1/5) |
| Perceived freshness | typically high, ranging from medium-plus to high (5/5) | typically high, ranging from medium-plus to high (5/5) |
| Carbonation | low (1/5) | low (1/5) |
| Serve at | 10–13°C | 12–15°C |
| Typical flavours | grapefruit, nectarine, lemon, sea salt, almond | quince, green apple, lime, smoke, beeswax |
Values are typical points within each wine’s range. Both wines vary — see the individual pages for how much.
Read more
Grape
Albariño
Galicia’s thick-skinned Atlantic white: crisp, saline, stone-fruited and made for shellfish.
Grape
Furmint
Hungary’s great white variety: high in acid, smoky and structured, and the backbone of both dry Tokaji and Tokaji Aszú.
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