If you’ve heard of Furmint at all it is likely in the context of the famous Tokaj dessert wines from Hungary, in which Furmint is the most prominent member of the blend. Slovenia has an ancient, pre-Roman wine culture, and since the fall of the Iron Curtain and their entry into the European Union, a steadily climbing number of dry, varietal bottlings have been making their way to the US. 70% of Slovenia wines are white, and Furmint is the traditional grape of the Stajerska region. Bojan Kobal grew up on a farm that grew grapes, among other things, and has gone on to become a very prominent person not just in the world of Slovenian wine, but the global wine world as well--his trophy shelf is bursting. Furmint has very high acidity (that gives the necessary backbone to Tokaj) but a full mouthfeel. The flavors of meyer lemon, green apple, herbs and flowers are bold enough to stand up to red meat (!), which is its traditional pairing.