Comparison
Furmint vs Pinot Gris
How Furmint and Pinot Gris differ, dimension by dimension.
The short answer
The main differences: Furmint has more acidity; Furmint has more perceived freshness; Furmint has more sweetness.
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.
Furmint is fresher and more acidic: high against 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 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.
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.
Fruit intensity
Clear differenceHow loudly the fruit flavours speak, independent of whether they are ripe or tart.
Furmint is fruitier: 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.
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.
- Aromatic intensity: Similar — both medium.
- Herbal / green character: Similar — both low.
- Spice: Similar — both low-medium.
Full side by side
| Dimension | Furmint | Pinot Gris |
|---|---|---|
| Acidity | typically high, ranging from medium-plus to high (5/5) | typically medium, ranging from low-medium to medium-plus (3/5) |
| Perceived freshness | typically high, ranging from medium-plus to high (5/5) | typically medium, ranging from low-medium to medium-plus (3/5) |
| Sweetness | typically medium, ranging from low to high (3/5) | typically low-medium, ranging from low to medium (2/5) |
| Body | typically medium-plus, ranging from medium to medium-plus (4/5) | 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, ranging from low-medium to medium-plus (3/5) |
| Oak influence | typically medium, ranging from low to medium-plus (3/5) | typically low-medium, ranging from low to low-medium (2/5) |
| Savoury character | typically medium, ranging from low-medium to medium-plus (3/5) | low-medium (2/5) |
| Floral character | low (1/5) | typically low-medium, ranging from low to medium (2/5) |
| Texture | typically medium-plus, ranging from medium to medium-plus (4/5) | typically medium, ranging from low-medium to medium-plus (3/5) |
| Tannin | low (1/5) | low (1/5) |
| Alcohol | typically medium, ranging from low-medium to medium-plus (3/5) | typically medium, ranging from low-medium to medium-plus (3/5) |
| Aromatic intensity | typically medium, ranging from low-medium to medium-plus (3/5) | typically medium, ranging from low-medium to medium-plus (3/5) |
| Herbal / green character | low (1/5) | low (1/5) |
| Spice | typically low-medium, ranging from low to medium (2/5) | typically low-medium, ranging from low to medium (2/5) |
| Earthy character | low (1/5) | low (1/5) |
| Carbonation | low (1/5) | low (1/5) |
| Serve at | 12–15°C | 10–13°C |
| Typical flavours | quince, green apple, lime, smoke, beeswax | pear, green apple, lemon, honeysuckle, ginger |
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
Pinot Gris
A pink-skinned mutation of Pinot Noir that makes two utterly different wines depending on whether the label says Gris or Grigio.
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