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
