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Matt's WSET level 3 > C24 - Tokaj > Flashcards

C24 - Tokaj Flashcards

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1
Q

Where is the region of Tokaj?

A

In the foothills of the Carpathian Mountains in the far north east of Hungary and close to the Slovakian border

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2
Q

Describe the climate of Tokaj

A

Moderate continental

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3
Q

Where are the best vineyards of Tokaj located?

A

On hillside slopes with southerly aspects

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4
Q

How are the conditions created for noble rot to develop in Tokaj?

A

By the Bodrog and Tisza rivers and their many tributaries They generate the necessary early morning humidity

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5
Q

What are the three principal grape varieties used for the creation of Tokaji?

A

Furmint

Hárslevelű

Sárga Muskotály

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6
Q

What is the most widely planted variety used in the making of Tokaji?

A

Furmint

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7
Q

Describe Hungarian wines made from Furmint

A

Concentrated, high acid wines Flavours of apples when young Nuts and honey when aged

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8
Q

What is the principal grape variety used for Aszú wines?

A

Furmint

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9
Q

Why is Furmint better known for Aszú wines than dry wines?

A

Due to its late-ripening and susceptibility to botrytis

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10
Q

What does Hárslevelű contribute to a blend? Is it early or late-ripening?

A

Perfume Late-ripening

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11
Q

By what more common name is Sárga Muskotály known?

A

Muscat Blanc à Petits Grains

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12
Q

What is Sárga Muskotály used for in blends?

A

Its aromatic qualities

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13
Q

What styles are Tokaji made into?

A

Sweet wines Dry wines

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14
Q

What is unique about completed Tokaji wines?

A

Sweet wines are sold in 50cl bottles (dry are in 75cl bottles)

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15
Q

Describe a producer’s output during an average vintage in Tokaj

A

Depending on the degree of noble rot development, a producer will often make a number of different styles

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16
Q

How do producers allow for different styles in Tokaj?

A

They may separate the grapes into three different categories during the harvest

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17
Q

What is the Hungarian name for rotten grapes?

A

Aszú

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18
Q

How will appropriate grapes be separated during harvest in Hungary?

A

Pickers will pass through the vineyards several times, selecting individual aszú grapes

The remainder will be picked separately

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19
Q

What does Szamorodni mean?

A

‘As it comes’

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20
Q

What is Szamorodni?

A

It involves picking bunches partially affected by noble rot

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21
Q

What is the role of dry Tokaji wines unaffected by botrytis?

A

Gaining in importance

Allows producers to make wine when noble rot is less rife

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22
Q

Describe the range of styles of dry Tokaji

A

From simple, unoaked, early-drinking wines to more concentrated, age-worthy blends, which are often fermented and matured in new oak

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23
Q

What are dry Tokaji wines usually made from?

A

Furmint

24
Q

What are the Hungarian terms for dry and sweet?

A

Dry: Száraz

Sweet: Édes

25
Q

What is unique about dry Szamorodni wines?

A

They will show noble rot characters

26
Q

Describe the role of ageing for Szamorodni wines

A

They must be aged in cask for a minimum of one year and be a minimum of two years old before release

Casks are not completely filled to allow for flor to form on the surface

27
Q

Which wine has a similar character to Szamorodni?

A

Fino Sherry

28
Q

Which Tokaji wines use flor?

A

Only Szamorodni

29
Q

What is the result of flor not being used for sweet styles of Tokaji?

A

They may have an oxidative character

30
Q

What is the trend with sweet Tokaji making now?

A

To fill the casks, avoiding the risk of oxidative character developing

31
Q

Describe the process of making Aszú wines

A

Starts with a base wine of healthy grapes Before, during or after fermentation, Aszú berries are macerated in the base wine Mixture is pressed and matured in oak

32
Q

How long is Aszú wine macerated for?

A

12 - 60 hours

33
Q

How were Aszú berries traditionally treated before maceration for Tokaji? What is different now and why?

A

They were crushed into a paste They are usually used uncrushed now to avoid the extraction of bitter flavours

34
Q

How is wine sweetness determined for Tokaji?

A

By the amount of Aszú berries used

35
Q

What is the Hungarian unit of sweetness?

A

The puttony

36
Q

Describe classic Aszú Tokaji

A

Deep amber

High acidity

Intense aromas/flavours of orange peel, apricots and honey

37
Q

Describe the development of Tokaji concentration

A

The wines become more concentrated and intense as they rise up the sweetness scale

38
Q

What essentially are Tokaji Eszencia wines?

A

Extremely rare sweet wines from Tokaj which are rarely available outside the region of production

39
Q

How are Tokaji Eszencia wines made?

A

Using just the free-run juice of the aszú berries The must is so sweet, the wines can take years to ferment Even after that time, the wines may not have reached 5% abv

40
Q

What is the legal minimum of alcohol for Tokaji Eszencia?

A

450 g/L

41
Q

Describe Tokaji Eszencia flavours

A

They are balanced by very high acidity and have an enormously concentrated flavour

Can mature and retain freshness for a century or more

42
Q

How are Tokaj’s modern sweet wines made?

A

From grapes that spend an extended time on the vine

Some use botrytis infected fruit

43
Q

How is vinification of Tokaj’s modern sweet wines different to that of Aszú wines?

A

When botrytis is present, the botrytised grapes are fermented, rather than using the maceration process of Aszú wines

44
Q

How else are Tokaj’s modern sweet wines made differently to Aszú wines?

A

They may be matured for less time than Aszú wines

45
Q

How are Tokaj’s modern sweet wines usually labelled?

A

‘Late Harvest’

46
Q

Since when have producers of Tokaj been working with new regulations with regard to wine making and labelling?

A

2013

47
Q

Why are Tokaj’s new legal regulations only partially relevant?

A

The regulations are not yet/freshly implemented, and vintages up to 2012 will still be on the market for a long time

48
Q

What is the traditional minimum sugar for Tokaji Aszú?

A

60g/L

49
Q

How would Tokaji Aszú be traditionally labelled regarding sweetness?

A

On a scale of three to six puttonyos depending on the levels of residual sugar above 60g/L

50
Q

What were the traditional minimum ageing restrictions for Tokaji Aszú?

A

24 months in oak

Wine could only be released from January in the fourth year after harvest

51
Q

What was the minimum residual sugar level required for Aszú wines to be labelled as Aszú Eszencia?

A

180g/L

52
Q

How has the minimum sugar level for Tokaji Aszú been changed under 2013 laws?

A

It has increased to 120g/L

53
Q

What was previously required in Tokaj to have 120g/L?

A

A wine with a sweetness level of 5 puttonyos

54
Q

How must wines be labelled in Tokaj when they have sugar levels below 120g/L?

A

Late Harvest or Tokaji Szamorodni depending on how they’re made

55
Q

Which wine term in Tokaj has been abolished under the 2013 law?

A

Aszú Eszencia

56
Q

How have regulations changed for Tokaji Aszú?

A

They are now subject to shorter ageing requirements; 18 months in oak

They can be released from the January of the third year after harvest

Matt's WSET level 3 (44 decks)

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