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
