Kobal Furmint 2023

Kobal Furmint 2023

This is one of two wines featured in the Thirst Club. Both are from Slovenia, a country that didn't have much of an independent wine industry up until 1991—everything was government-controlled co-ops. However, when they gained independence, small producers were able to begin making wine. They drew on a long winemaking history and the current trend toward more sustainable farming and small-scale production.

Kobal is a part of a new wave of Slovenian winemakers leaning toward more sustainable, natural techniques. Their dry, mineral-driven Furmint from northeastern Slovenia gets a hint of creaminess from lees aging but still maintains the electric, citrusy zip the variety is known for. Riesling lovers take note!

Producer: Kobal

Country: Slovenia

Region: Podravska

Grape: Furmint

Citrus zest, lemon custard, white flowers, and apricot

Then you should try: German Riesling, particularly from more northern regions like the Mosel. If you like the somewhat creamy notes look for white wines made with lees contact—when in doubt, ask us for our top picks!

- Kobal is located in the town of Ptuj, in the subregion of Haloz, which is one of the oldest wine regions in Europe with production dating back 2000 years.
- Ptuj hosts a yearly carnival called Kurentovanje which has been called “one of the most interesting carnivals in the world by Lonely Planet.”
- Furmint is the variety used to make one of the best dessert wines in the world: Tokaji Aszú.

Pair With: Shrimp Pasta With Preserved Lemon

Adapted from Bon Appetit

Ingredients
1 lb. medium tube-shaped pasta (such as rigatoni or penne)
Kosher salt
1 lb. large shrimp, peeled, deveined
¼ cup extra-virgin olive oil
6 garlic cloves, finely chopped
¼ cup finely chopped preserved lemon
½ tsp. crushed red pepper flakes
4 Tbsp. chilled unsalted butter, cut into 4 pieces
2 oz. Parmesan, finely grated (about 1 cup), plus more for serving
1 Tbsp. fresh lemon juice
⅓ cup finely chopped parsley, plus more for serving

Step 1
Cook 1 lb. medium tube-shaped pasta (such as rigatoni or penne) in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 2 cups pasta cooking liquid.

Step 2
Meanwhile, pat 1 lb. large shrimp, peeled, deveined, dry with paper towels; season lightly with kosher salt. Heat ¼ cup extra-virgin olive oil in a large Dutch oven or other heavy pot over medium. Add 6 garlic cloves, finely chopped, ¼ cup finely chopped preserved lemon, and ½ tsp. crushed red pepper flakes and cook, stirring often, until preserved lemon is softened, about 2 minutes. Add shrimp and cook, stirring often, until just opaque, about 2 minutes.

Step 3
Add pasta, 2 Tbsp. unsalted butter, cut into 2 pieces, and 1 cup pasta cooking liquid and cook, tossing vigorously, until butter is melted and sauce is thickened slightly, about 2 minutes. Add ½ cup finely grated Parmesan; toss until melted. Add ½ cup pasta cooking liquid, 2 Tbsp. unsalted butter, cut into 2 pieces, and ½ cup finely grated Parmesan and cook, stirring vigorously and adding more pasta cooking liquid if needed, until sauce is thickened and coats pasta, about 1 minute. Mix in 1 Tbsp. fresh lemon juice and ⅓ cup finely chopped parsley.

Step 4
Divide pasta among shallow bowls. Top with more finely grated Parmesan and finely chopped parsley.