Comparison
Bacchus vs Furmint
How Bacchus and Furmint differ, dimension by dimension.
The short answer
The main differences: Bacchus has more floral character; Bacchus has more herbal / green 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.
Floral character
Clear differenceBlossom, rose, violet, elderflower, acacia and related aromatic notes.
Bacchus is more floral: medium-plus against low.
Herbal / green character
Clear differenceHerbs, grass, blackcurrant leaf, capsicum and other green notes, largely driven by methoxypyrazines and picking decisions.
Bacchus is more herbal and green: medium-plus 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 low-medium.
Texture
Clear differenceMouthfeel independent of weight — from lean and cutting through to creamy, waxy or velvety. Driven by lees contact, malolactic conversion, skin contact and ageing.
Furmint is rounder and creamier in texture: medium-plus against low-medium.
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-medium.
Acidity
Clear differenceTotal perceived acidity. Rises in cooler climates and with earlier picking; falls with heat and ripeness.
Furmint is fresher and more acidic: high against medium-plus.
Where they are much the same
Just as useful: knowing which parts of the choice do not matter.
- Tannin: Similar — both low.
- Alcohol: Similar — both medium.
- Fruit intensity: Similar — both medium-plus.
- Earthy character: Similar — both low.
- Perceived freshness: Similar — both high.
Full side by side
| Dimension | Bacchus | Furmint |
|---|---|---|
| Floral character | typically medium-plus, ranging from medium to medium-plus (4/5) | low (1/5) |
| Herbal / green character | typically medium-plus, ranging from medium to medium-plus (4/5) | low (1/5) |
| Body | typically low-medium, ranging from low to medium (2/5) | typically medium-plus, ranging from medium to medium-plus (4/5) |
| Texture | typically low-medium, ranging from low to medium (2/5) | typically medium-plus, ranging from medium to medium-plus (4/5) |
| Sweetness | typically low-medium, ranging from low to low-medium (2/5) | typically medium, ranging from low to high (3/5) |
| Acidity | typically medium-plus, ranging from medium to high (4/5) | typically high, ranging from medium-plus to high (5/5) |
| Aromatic intensity | typically medium-plus, ranging from medium to high (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) |
| Savoury character | low-medium (2/5) | typically medium, ranging from low-medium to medium-plus (3/5) |
| Spice | low (1/5) | typically low-medium, ranging from low to medium (2/5) |
| 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) |
| 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 | 9–12°C | 12–15°C |
| Typical flavours | elderflower, nettle, grapefruit, gooseberry, green apple | 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
Bacchus
England’s most distinctive still white variety: aromatic, hedgerow-scented and often compared to Sauvignon Blanc.
Grape
Furmint
Hungary’s great white variety: high in acid, smoky and structured, and the backbone of both dry Tokaji and Tokaji Aszú.
Comparison
Furmint vs Riesling
Both are made across the full range from bone-dry to intensely sweet, and both are famous for acidity — so which one does what.