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WSET Diploma D3 - Wines of the World > 13. Tokaj > Flashcards

13. Tokaj Flashcards

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1
Q

What is Tokaj’s climate?

A

Moderate continental - warm summers and cool winters

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2
Q

How are the vineyards sheltered in Tokaj?

A

By forested mountain peaks where vineyards are planted on south, south-east and south-west facing slopes

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3
Q

Is irrigation permitted? Why?

A

No. Despite low (500-600mm) rainfall, half falls in the growing season, which is adequate

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4
Q

What are the two major rivers?

A

1) Tisza
2) Bodrog

Create ideal conditions for botrytis

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5
Q

What is nyirok?

A

Volcanic soil said to produce power in the wines

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6
Q

What is the bedrock?

A

Deep, soft volcanic permitted deep root penetration for water and nutrients

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7
Q

How are vines trained in modernity and why?

A

Trellised and replacement cane pruned or cordon trained with VSP at lower densities.

This permits mechanisation though hand-harvesting is common due to labour availability

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8
Q

What are the two main disease pressures?

A

1) Powdery mildew
2) Grey rot

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9
Q

Aszu yields may be as low as how many hL/ha?

A

2-3

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10
Q

What are the 3/6 important Tokaji PDO varieties?

A

1) Furmint
2) Harslevelu
3) Sarga Muskotaly

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11
Q

Sarga Muskotaly is more commonly known as what?

A

Muscat Blanc a Petit Grains

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12
Q

What is Tokaj’s most planted variety?

A

Furmint

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13
Q

When does Furmint ripen?

A

Late while retaining a naturally high acidity

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14
Q

How does Harslevelu compare to Furmint?

A

Fruitier with white peach and orange blossom characters

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15
Q

What is the meaning of Aszu?

A

The Hungarian word for wines affected by botrytis

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16
Q

What vineyard practice leads to high prices of Aszu?

A

Multiple passes of hand-harvesting are required

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17
Q

What is a common fermentation process of Aszu? (4)

A

1) Grapes are mushed into a paste by being passed through a pump
2) The paste or grapes are macerated for 12-60 hours in must/fermenting must/base wine
3) Regular punch downs are made
4) Typically at 12-15 up to 20 degrees

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18
Q

Why is Aszu macerated in must etc?

A

The sugary juice is so concentrated it cannot otherwise be extracted

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19
Q

Why might producers opt not to make the paste?

A

To avoid skin/seed bitterness

20
Q

What three styles of Aszu are produced depending no the maceration choice?

A

1) Must - lightest
2) Young finished wine
3) Fermenting must - strongest extraction and most complex final product

21
Q

How does maceration timing impact the final wine?

A

The strongest extraction occurs early when the fermentation is most active

22
Q

If base wine is used it must have a minimum what potential alcohol?

A

12%

23
Q

What yeast type is preferred for Aszu and why?

A

Cultured yeast to ensure a reliable ferment at high levels of sugar

24
Q

What is the minimum maturation time for Aszu?

A

18 months in oak

25
Q

What fermentation vessels are used for Aszu?

A

Stainless steel or barrel

26
Q

How (3) and why (2) may an Aszu producer stop fermentation?

A

1) Chilling, racking or SO2
2) To avoid risk of refermentation and to control house style

27
Q

What are gonci?

A

Traditional 136 litre barrels

28
Q

What size barrel is common today?

A

3-500l

29
Q

How must Aszu be bottled?

A

In clear 500ml Tokaji bottles

30
Q

What is the minimum residual sugar aka 3/4 puttonyos?

A

120g/L

31
Q

Wine under 120g/L residual sugar is labelled how? (2)

A

Late harvest or Tokaji Edes Szamorodni

32
Q

Wines can be labelled 5 or 6 puttonyos above what residual sugar level?

A

150g/L

33
Q

What is Eszencia?

A

Wine made from free run Aszu berries

34
Q

What is the minimum residual sugar for Eszencia?

A

450g/L

35
Q

How and why were the Tokaj regulations changed in 2013?

A

1) Introduced late harvest/Edes Szamorodni
2) As a reaction to time/investment required to produce and mature Aszu so as to help compete with international sweet wine

36
Q

What is late harvest Tokaj? (4)

A

1) 45g/L - often up to 90-110g/L
2) No oak required
3) Ready for release 12-16 months post-harvest
4) Lower % of botrytis fruit required

37
Q

What is the meaningof Szamorodni, and what does it indicate?

A

Meaning ‘as it comes’

Made from whole bunches of healthy and botrytis fruit

38
Q

What are two styles of Szamorodni?

A

1) Edes - sweet
2) Szarz - dry

39
Q

What is the minimum residual sugar of Edes Szamorodni?

A

45g/L

40
Q

Szamorodni must be aged for how long?

A

6 months in oak

41
Q

Besides vessel type, how is dry Szamorodni aged?

A

Under a thin layer of flor for up to 10 years without topping up

42
Q

What is the trend for dry Tokaji?

A

Production has tripled in the last five years

43
Q

What is Tokaj’s PGI, and what does it permit that PDO doesn’t?

A

Zempleni, which permits international varieties and higher yields

44
Q

Where is most Tokaji consumed?

A

Eastern Europe

45
Q

What is Tokaj’s producer infrastructure?

A

Many small growers who provide fruit to larger producers

46
Q

What is the state owned Tokaj producer?

A

Grand Tokaj - 30-35% of production

WSET Diploma D3 - Wines of the World (40 decks)

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