Comparison
Dry Furmint vs Friuli white
How Dry Furmint and Friuli white differ, dimension by dimension.
The short answer
The main differences: Dry Furmint has more acidity; Friuli white has more tannin; Friuli white has more alcohol.
Choose
Dry Furmint
Choose Dry Furmint if you want something fresher and more acidic, fruitier, spicier.
Choose
Friuli white
Choose Friuli white if you want something more tannic and structured, stronger and warmer, more savoury.
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.
Acidity
Clear differenceTotal perceived acidity. Rises in cooler climates and with earlier picking; falls with heat and ripeness.
Dry Furmint is fresher and more acidic: high against medium-plus.
Tannin
Clear differencePhenolic compounds from grape skins, seeds, stems and oak. The principal structural axis of red wine.
Friuli white is more tannic and structured: low-medium against low.
Alcohol
Clear differencePerceived alcoholic strength, which tracks actual ABV but is modified by sweetness, acidity and body.
Friuli white is stronger and warmer: medium-plus against medium.
Fruit intensity
Clear differenceHow loudly the fruit flavours speak, independent of whether they are ripe or tart.
Dry Furmint is fruitier: medium-plus against medium.
Savoury character
Clear differenceNon-fruit, umami-adjacent character: meat, leather, olive, soy, broth, cured notes. Often increases with age.
Friuli white is more savoury: medium-plus against medium.
Spice
Clear differencePepper, clove, cinnamon and related spice notes, whether from the grape (as with rotundone in Syrah) or from oak.
Dry 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.
- Sweetness: Similar — both low.
- Body: Similar — both medium-plus.
- Aromatic intensity: Similar — both medium.
- Oak influence: Similar — both medium.
- Floral character: Similar — both low.
Full side by side
| Dimension | Dry Furmint | Friuli white |
|---|---|---|
| Acidity | typically high, ranging from medium-plus to high (5/5) | typically medium-plus, ranging from medium to medium-plus (4/5) |
| Tannin | low (1/5) | typically low-medium, ranging from low to low-medium (2/5) |
| Alcohol | typically medium, ranging from low-medium to medium-plus (3/5) | typically medium-plus, ranging from medium to medium-plus (4/5) |
| Fruit intensity | typically medium-plus, ranging from medium to medium-plus (4/5) | typically medium, ranging from low-medium to medium-plus (3/5) |
| Savoury character | typically medium, ranging from low-medium to medium-plus (3/5) | typically medium-plus, ranging from medium to medium-plus (4/5) |
| Spice | typically low-medium, ranging from low to medium (2/5) | low (1/5) |
| Perceived freshness | typically high, ranging from medium-plus to high (5/5) | typically medium-plus, ranging from medium to medium-plus (4/5) |
| Sweetness | low (1/5) | low (1/5) |
| Body | typically medium-plus, ranging from medium to medium-plus (4/5) | typically medium-plus, ranging from medium to medium-plus (4/5) |
| Aromatic intensity | typically medium, ranging from low-medium to medium-plus (3/5) | typically medium, ranging from low-medium to medium-plus (3/5) |
| Oak influence | typically medium, ranging from low to medium-plus (3/5) | typically medium, ranging from low to medium-plus (3/5) |
| Floral character | low (1/5) | low (1/5) |
| Herbal / green character | low (1/5) | low (1/5) |
| Earthy character | low (1/5) | low (1/5) |
| Carbonation | low (1/5) | low (1/5) |
| Texture | typically medium-plus, ranging from medium to medium-plus (4/5) | typically medium-plus, ranging from medium to high (4/5) |
| Serve at | 10–12°C | 10–13°C |
| Typical flavours | quince, green apple, lime, smoke, beeswax | almond, pear, white pepper, hay, lemon |
Values are typical points within each wine’s range. Both wines vary — see the individual pages for how much.