Ch 24 Flashcards
Traditional law of Tokaji
min RS traditional 60g/L
-scale of 3 to 6 Puttonyos which depends upon sugar levels
24 months in oak
modern style sweet wines from Tokaji
EXTENDED TIME ON VINES
LATE HARVEST- get the mature effect in less time
BOTRYTIS -prestigious wine are produce by fermenting the botrytised grapes (sautern like or TBA)
Tokaji Eszencia Essance or Nectar
-extremely rare wine, seldom avaiable
__- is made w/ FR juice of Aszu berries and can take years to ferment
-min level RS 450 g/L
-balance very high acid and concentration of flavor
climate and geography of Tokaji
- moderate
- best vineyards are on hillside southern aspects
- Bodroy and Tisza rivers
- noble rot
Aszu wine
made base wine from healthy grapes
- affected barreis are macerated in base wine form 12-60 hours
- amount of baries w/ determined sweetness
- puttony
- amber color, high acid, intense aroma, orange peel, apricots, honey, as concentration increases sweetness increasase
Tokaji Szamorodri
As it Comes–> harvest is partially affected by noble rot
1) Dry wine produced: Szaraz–> will show characteristics of noble rot in a dry wine
2) Sweet wine produce: Edes
3) wine is aged in cask for 1 year and another 2 years before release
4) dry wine cannot be completely filled in barrel so that it can develop flor like yeast character
Tokaji dry wines w/ o Bytrytis
- gaining importance
- allows producers to make wine in years w/ o botrytis
- DRY: vary from simple unoaked, drink young to concentrated age worthy blends
- Usually furmint
3 levels of Nobel rot in Tokaji
1) Aszu–> wide spread noble rot
2) bunches not affected by noble rot
3) Sazamorodni: as it comes
3 different harvest make 3 distinct styles of wine
3 principle grapes of Tokaji
FURMINT--> most widely planted young-apple old-nutty honey sweet- Aszu HARSLEVELU--> perfume SARGA MUSKOTALY- musca blanc a petits grains aromatic quality
what are the kinds of wine made in Tokaji
DRY SWEET --- 3 styles Aszu Tokaji Eszencia (essence or Nectar) Late harvest wines
describe late harvest Tokaji
not always made from grapes affect by noble rot
- wine made in more a conventional manner
- all the grapes are crushed, pressed, and fermented together
- less sweet (typically) then Aszu and matured for a shorter period of time before released
describe Aszu is made
1) start with dry white wine made from healthy white grapes
2) add to the base wine, grapes w/ noble rot that were individually selected and made into a paste
3) noble rot grapes macerate in base wine adding flavor and sweetness
describe the Aszu final wine
- Famous Botrytised wine from Tokaji
- oak aged
- high acid
- sweet
- aroma of orange peal, apricot and honey
describe Furmint in Tokaji
most planted in the region
- concentrated high level of acid with flavors of apples
- susceptible to noble rot
- age develops rich honey and aroma
- premium wine can be dry and sweet (Aszu)
what are 3 wines that compose Tokaji wine?
furmint - most planted brings acid
Harslevelu- aromatic
Sarga Muskotaly or Musket brings aromatics
what kind of wine does Tokji make
Premium botrytised sweet wines made possiable by rivers in the region Bodrog and Tisza
and Late harvest wine (sweet)
describe Eszencia
the botrysis grapes are crushed and only the free run juice is used
- so sweet that it takes years to ferment
- not more than 5 ABV
- can be aged for century or more
- balanced of sweetness and acidity
define Puttony
a laboring system on Azsu wines based on the amount of sweet grapes that are macerating in the base win
_____ is the unit that describes level of sweetness
Puttonyos
level of sweetness from 3 (least) to 6 (most sweet)
-2013 system changed to the 3-6 categories
