Comparison
Furmint vs Gewürztraminer
How Furmint and Gewürztraminer differ, dimension by dimension.
The short answer
The main differences: Gewürztraminer has more floral character; Furmint has more acidity; Furmint has more perceived freshness.
Choose
Gewürztraminer
Choose Gewürztraminer if you want something more floral, more aromatic, spicier.
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.
Gewürztraminer is more floral: high against low.
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 low-medium.
Perceived freshness
Clear differenceThe overall impression of liveliness — a composite of acidity, alcohol balance, fruit character and the absence of tiredness. Distinct from raw acidity: a wine can be high in acid yet taste heavy.
Furmint is fresher: high against low-medium.
Aromatic intensity
Clear differenceHow strongly the wine smells before it is tasted. Some grapes are intrinsically aromatic; others express mainly on the palate.
Gewürztraminer is more aromatic: high 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.
Spice
Clear differencePepper, clove, cinnamon and related spice notes, whether from the grape (as with rotundone in Syrah) or from oak.
Gewürztraminer is spicier: medium-plus against low-medium.
Where they are much the same
Just as useful: knowing which parts of the choice do not matter.
- Sweetness: Similar — both medium.
- Tannin: Similar — both low.
- Body: Similar — both medium-plus.
- Herbal / green character: Similar — both low.
- Earthy character: Similar — both low.
Full side by side
| Dimension | Furmint | Gewürztraminer |
|---|---|---|
| Floral character | low (1/5) | typically high, ranging from medium-plus to high (5/5) |
| Acidity | typically high, ranging from medium-plus to high (5/5) | typically low-medium, ranging from low to medium (2/5) |
| Perceived freshness | typically high, ranging from medium-plus to high (5/5) | typically low-medium, ranging from low to medium (2/5) |
| Aromatic intensity | typically medium, ranging from low-medium to medium-plus (3/5) | typically high, ranging from medium-plus to high (5/5) |
| Oak influence | typically medium, ranging from low to medium-plus (3/5) | low (1/5) |
| Spice | typically low-medium, ranging from low to medium (2/5) | typically medium-plus, ranging from medium to high (4/5) |
| Alcohol | typically medium, ranging from low-medium to medium-plus (3/5) | typically medium-plus, ranging from medium to high (4/5) |
| Fruit intensity | typically medium-plus, ranging from medium to medium-plus (4/5) | typically high, ranging from medium-plus to high (5/5) |
| Savoury character | typically medium, ranging from low-medium to medium-plus (3/5) | low-medium (2/5) |
| Sweetness | typically medium, ranging from low to high (3/5) | typically medium, ranging from low to medium-plus (3/5) |
| Tannin | 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 high (4/5) |
| 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 | 12–15°C | 10–13°C |
| Typical flavours | quince, green apple, lime, smoke, beeswax | lychee, rose petal, ginger, orange blossom, allspice |
Values are typical points within each wine’s range. Both wines vary — see the individual pages for how much.
Read more
Grape
Furmint
Hungary’s great white variety: high in acid, smoky and structured, and the backbone of both dry Tokaji and Tokaji Aszú.
Grape
Gewürztraminer
The most unmistakably aromatic white variety: lychee, rose and ginger, with low acidity and often a touch of sweetness.
Comparison
Gewürztraminer vs Riesling
Both are Alsace aromatics — which suits spicy food better?
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.