Hárslevelű

The Soul of Hungarian Winemaking and a Legendary Duo

Hárslevelű is an authentic grape of the Carpathian Basin (primarily Hungary) that thrives best in the volcanic soils of the Tokaj and Somló regions. Historically, it has always gone hand in hand with the famous Furmint grape. In Tokaji blends, Furmint provides the wine with a firm acidic backbone, structure, and green apple notes, while Hárslevelű softens the blend, adding a rounder body, a silky texture, and an incredibly rich bouquet of floral and honey aromas. However, in recent decades, winemakers have paid tribute to this grape by bottling it as a single varietal, allowing its individual charm and perfumed elegance to shine.

Key Styles of Hárslevelű Wine

• Dry (Száraz) Wines: This is a modern and rapidly growing style. Dry Hárslevelű features a medium to full body, softer acidity (compared to Furmint), and a long, mineral, sometimes slightly smoky finish imparted by the volcanic soil. The aroma is dominated by peaches, linden blossom, and subtle spices.
• Sweet and Botrytized Wines: Due to its relatively thin skin and loose bunches, Hárslevelű is highly susceptible to noble rot (Botrytis cinerea). It is used to produce Late Harvest wines and the legendary Tokaji Aszú dessert wines, which boast a viscous texture and luscious notes of apricot jam, acacia honey, and dried fruits.

Ideal Food Pairings

Thanks to its expressive aroma, round texture, and mild spice notes, dry Hárslevelű is a wonderful companion for spicy and exotic dishes. It pairs perfectly with Indian curries, Asian cuisine (especially Thai dishes with coconut milk), roasted poultry with fruity sauces, and tender veal.
Meanwhile, the sweet wines of this grape create an unparalleled harmony with duck liver pâté (Foie gras), pungent blue cheeses (such as Roquefort or Gorgonzola), and desserts rich in apricots, peaches, and caramel.

Frequently Asked Questions

What is the main difference between Hárslevelű and Furmint grapes?

Although they grow in the same region and are often blended, their characters differ significantly. Furmint is more robust, featuring very high, sometimes sharp acidity, with crisp green apple and citrus aromas. In contrast, Hárslevelű is softer, rounder, and has slightly lower acidity, but boasts a much more intense, floral (linden blossom, elderflower) and honeyed aromatic profile. It brings elegance and perfume to the wine.

At what temperature should this wine be served?

Dry Hárslevelű is best served chilled to 10–12°C. This allows its full body and complex aromatic bouquet to unfold gracefully (over-chilling will mute its delicate floral notes). Sweet (dessert) wines made from this grape should be served cooler, at approximately 8–10°C.