Comparison
Furmint vs Sémillon
How Furmint and Sémillon differ, dimension by dimension.
The short answer
The main differences: Furmint has more perceived freshness; Furmint has more acidity; 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.
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.
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.
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.
Aromatic intensity
Clear differenceHow strongly the wine smells before it is tasted. Some grapes are intrinsically aromatic; others express mainly on the palate.
Furmint is more aromatic: 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.
- Sweetness: Similar — both medium.
- Tannin: Similar — both low.
- Alcohol: Similar — both medium.
- Oak influence: Similar — both medium.
- Savoury character: Similar — both medium.
Full side by side
| Dimension | Furmint | Sémillon |
|---|---|---|
| Perceived freshness | typically high, ranging from medium-plus to high (5/5) | typically medium, ranging from low-medium to medium-plus (3/5) |
| Acidity | typically high, ranging from medium-plus to high (5/5) | typically medium-plus, ranging from low-medium to high (4/5) |
| 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) |
| Aromatic intensity | typically medium, ranging from low-medium to medium-plus (3/5) | typically low-medium, ranging from low to medium (2/5) |
| Spice | typically low-medium, ranging from low to medium (2/5) | low (1/5) |
| Sweetness | typically medium, ranging from low to high (3/5) | typically medium, ranging from low to high (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) |
| Oak influence | typically medium, ranging from low to medium-plus (3/5) | typically medium, ranging from low to medium-plus (3/5) |
| Savoury character | typically medium, ranging from low-medium to medium-plus (3/5) | typically medium, ranging from low-medium to medium-plus (3/5) |
| 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 | 12–15°C | 11–14°C |
| Typical flavours | quince, green apple, lime, smoke, beeswax | lemon, lanolin, beeswax, honey, toast |
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
Sémillon
A thin-skinned, botrytis-prone variety essential to Sauternes and to a unique long-lived dry style in the Hunter Valley.
Comparison
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Both are made across the full range from bone-dry to intensely sweet, and both are famous for acidity — so which one does what.