13. Tokaj Flashcards
What is Tokaj’s climate?
Moderate continental - warm summers and cool winters
How are the vineyards sheltered in Tokaj?
By forested mountain peaks where vineyards are planted on south, south-east and south-west facing slopes
Is irrigation permitted? Why?
No. Despite low (500-600mm) rainfall, half falls in the growing season, which is adequate
What are the two major rivers?
1) Tisza
2) Bodrog
Create ideal conditions for botrytis
What is nyirok?
Volcanic soil said to produce power in the wines
What is the bedrock?
Deep, soft volcanic permitted deep root penetration for water and nutrients
How are vines trained in modernity and why?
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
What are the two main disease pressures?
1) Powdery mildew
2) Grey rot
Aszu yields may be as low as how many hL/ha?
2-3
What are the 3/6 important Tokaji PDO varieties?
1) Furmint
2) Harslevelu
3) Sarga Muskotaly
Sarga Muskotaly is more commonly known as what?
Muscat Blanc a Petit Grains
What is Tokaj’s most planted variety?
Furmint
When does Furmint ripen?
Late while retaining a naturally high acidity
How does Harslevelu compare to Furmint?
Fruitier with white peach and orange blossom characters
What is the meaning of Aszu?
The Hungarian word for wines affected by botrytis
What vineyard practice leads to high prices of Aszu?
Multiple passes of hand-harvesting are required
What is a common fermentation process of Aszu? (4)
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
Why is Aszu macerated in must etc?
The sugary juice is so concentrated it cannot otherwise be extracted
Why might producers opt not to make the paste?
To avoid skin/seed bitterness
What three styles of Aszu are produced depending no the maceration choice?
1) Must - lightest
2) Young finished wine
3) Fermenting must - strongest extraction and most complex final product
How does maceration timing impact the final wine?
The strongest extraction occurs early when the fermentation is most active
If base wine is used it must have a minimum what potential alcohol?
12%
What yeast type is preferred for Aszu and why?
Cultured yeast to ensure a reliable ferment at high levels of sugar
What is the minimum maturation time for Aszu?
18 months in oak
What fermentation vessels are used for Aszu?
Stainless steel or barrel
How (3) and why (2) may an Aszu producer stop fermentation?
1) Chilling, racking or SO2
2) To avoid risk of refermentation and to control house style
What are gonci?
Traditional 136 litre barrels
What size barrel is common today?
3-500l
How must Aszu be bottled?
In clear 500ml Tokaji bottles
What is the minimum residual sugar aka 3/4 puttonyos?
120g/L
Wine under 120g/L residual sugar is labelled how? (2)
Late harvest or Tokaji Edes Szamorodni
Wines can be labelled 5 or 6 puttonyos above what residual sugar level?
150g/L
What is Eszencia?
Wine made from free run Aszu berries
What is the minimum residual sugar for Eszencia?
450g/L
How and why were the Tokaj regulations changed in 2013?
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
What is late harvest Tokaj? (4)
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
What is the meaningof Szamorodni, and what does it indicate?
Meaning ‘as it comes’
Made from whole bunches of healthy and botrytis fruit
What are two styles of Szamorodni?
1) Edes - sweet
2) Szarz - dry
What is the minimum residual sugar of Edes Szamorodni?
45g/L
Szamorodni must be aged for how long?
6 months in oak
Besides vessel type, how is dry Szamorodni aged?
Under a thin layer of flor for up to 10 years without topping up
What is the trend for dry Tokaji?
Production has tripled in the last five years
What is Tokaj’s PGI, and what does it permit that PDO doesn’t?
Zempleni, which permits international varieties and higher yields
Where is most Tokaji consumed?
Eastern Europe
What is Tokaj’s producer infrastructure?
Many small growers who provide fruit to larger producers
What is the state owned Tokaj producer?
Grand Tokaj - 30-35% of production
