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2019-06-03 WSET3 EXAM > C24 - Tokaj /checked > Flashcards

C24 - Tokaj /checked Flashcards

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? (2)

A
  1. Hillside SLOPES

2. Southerly ASPECT

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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 3 principal grape varieties used for the creation of Tokaji?

A
  1. Furmint
  2. Hárslevelű
  3. 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

concentrating, acidity, flavour

A
  • Concentrated
  • High acidity
  • 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 sweet Aszú wines than dry wines? (2)

A
  1. It is late-ripening

2. 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? (2)

A
  1. Sweet wines

2. Dry wines

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14
Q

What is distinctive about Tokaji wine bottles?

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

Picker will separate the grapes into three different categories during the harvest

  1. Rotten grapes (Aszú)
  2. Unaffected grapes
  3. ‘As it comes’ = bunches partially effected (Szamorodni)
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17
Q

What does Szamorodni mean?

A

‘As it comes’

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18
Q

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

A

Allows producers to make wine when noble rot is less rife

Gaining in importance

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19
Q

Describe the range of styles of dry Tokaji (2)

A
  1. From simple, unoaked, early-drinking wines to m

2. More concentrated, age-worthy blends, which are often fermented and matured in new oak

20
Q

What are dry Tokaji wines usually made from?

A

Furmint

21
Q

What are the Hungarian terms for dry and sweet?

A 
Száraz = dry
Édes = sweet
22
Q

What is unique about dry Szamorodni wines?

A

They will show NOBLE ROT characters

23
Q

How long do Szamorodni wines age for?

What is the Szamorodni / Sherry connection?

A
  1. They must be aged in cask for a minimum of one year and be a minimum of two years old before release
  2. Casks are not completely filled to allow for FLOR to form on the surface
24
Q

Which wine has a similar character to Szamorodni?

A

Fino Sherry

25
Q

What is the result of flor not playing a role for SWEET styles of Tokaji?

A

They may have an oxidative character

26
Q

What is the trend with SWEET Tokaji making now?

A

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

27
Q

Describe the process of making Aszú wines (3)

base wine, maceration, ageing

A
  1. Starts with a base wine of healthy grapes
  2. Before, during or after fermentation, Aszú berries are macerated in the base wine (12-60 hours)
  3. Mixture is pressed and matured in oak
28
Q

How long is Aszú wine macerated for?

A

12 - 60 hours

29
Q

How were the Aszú berries traditionally treated before maceration for Tokaji?

What is different now and why?

A

They were crushed into a paste

Now they are usually not crushed to avoid the extraction of bitter flavours

30
Q

How is wine sweetness determined for Tokaji?

A

By the amount of Aszú berries used

31
Q

What is the Hungarian unit of sweetness?

A

PUTTONY

32
Q

Describe classic Aszú Tokaji

colour, acidity, aroma/flavours

A
  • Deep amber
  • High acidity
  • Intense aromas/flavours of orange peel, apricots and honey
33
Q

Describe TOKAJI ESZENCIA wines

base, fermentation, alcohol

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
34
Q

What is the legal minimum of RS for Tokaji Eszencia?

A

450 g/L

35
Q

Describe Tokaji Eszencia flavours

acidity, concentration, ageing potential, RS, alcohol

A
  • Very high acidity
  • Enormously concentrated flavour
  • Can mature and retain freshness for a century or more
  • 450 g/L RS minimum
  • Usually less than 5% ABV
36
Q

How are Tokaj’s modern sweet wines made? (2)

A
  1. Late Harvest fruit

2. May be Botrytis infected

37
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

38
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

39
Q

How are Tokaj’s modern sweet wines usually labelled?

A

‘Late Harvest’

40
Q

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

A

2013

41
Q

What us a caveat re. Tokaj’s new legal regulations?

A

Vintages up to 2012, following former regulations, will still be on the market for a long time

42
Q

What is the traditional minimum sugar for Tokaji Aszú?

A

60g/L

43
Q

How WOULD Tokaji Aszú be traditionally labelled regarding sweetness?

A

3 Puttonyos - 60 g/L = abolished
4 Puttonyos - 90 g/L = abolished
Aszú Eszencia - 180 g/L = abolished

TOKAJI ASZU:
5 Puttonyos - 120 g/L
6 Puttonyos - 150 g/L
Tokaji Eszencia - 450 g/L

44
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

45
Q

How must wines be labelled in Tokaj when they have sugar levels below 120g/L? (2)

A
  1. “Late Harvest”
  2. Tokaji Szamorodni

depending on how they’re made

46
Q

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

A

Aszú Eszencia

47
Q

How have regulations changed forTokaji 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

2019-06-03 WSET3 EXAM (52 decks)

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