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WSET® Level 4 D3 Wines of the World > D3 - Tokaj > Flashcards

D3 - Tokaj Flashcards

Examines the regions, grapes, methods of production, and styles of Tokaj.

1
Q

What does the term Aszú indicate?

A

A sweet wine made from shrivelled and botrytized grapes.

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2
Q

Select the correct answer.

The Tokaj region is situated in the:

a. northwest corner of Hungary
b. northeast corner of Hungary
c. exact center of Hungary

A

b. northeast corner of Hungary

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3
Q

The Tokaj region extends into the foothills of which mountain range?

A

Zemplén Mountains

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4
Q

What is the climate of Tokaj?

A

Moderate continental

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5
Q

The Tokaj region is sheltered from cold, northerly winds by:

A

The Zemplén Mountain range.

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6
Q

Select the correct answer.

The vineyards of Tokaj are generally planted where?

a. Slopes, which help reduce the risk of winter cold and frost damage;
b. Valley floor, which helps keep warmth due to the region being such a northerly latitude;
c. Above the fog line facing north, which helps maximize solar interception.

A

a. Slopes, which help reduce the risk of winter cold and frost damage

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7
Q

What is the number of sunshine hours Tokaj sees during the growing season?

A

1400 - 1500 hours of sunshine.

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8
Q

What is the latitude of Tokaj?

A

48°–49°N

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9
Q

In which directions do the slopes of Tokaj face?

A

South, south-west and south-east to take maximum advantage of sunlight.

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10
Q

What is the average annual rainfall in Tokaj?

A

500-600 mm/year

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11
Q

Select the correct answer.

Half of Tokaj’s annual rainfall falls during which season?

a. Winter
b. Autumn
c. The growing season

A

c. The growing season

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12
Q

Irrigation in Tokaj is or is not permitted?

A

Is NOT permitted.

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13
Q

Select the correct answer.

Autumns in Tokaj are:

a. Warm and dry
b. Wet and cool
c. Short and hot

A

a. Warm and dry

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14
Q

What are the two major rivers in Tokaj?

A
  1. Tisza
  2. Bodrog

The two rivers meet in the town of Tokaj.

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15
Q

Which of the two rivers in Tokaj floods regularly?

What does this flooding create?

A
  • Bodrog River;
  • Shallow marshes and water meadows, resulting in moist air and frequent morning fog in the autumn – perfect for the development of botrytis
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16
Q

Describe the soil of the Tokaj region.

A

Deep volcanic bedrock overlaid by a complex range of soils:

  • most significant is nyirok, a volcanic soil which produces the most powerful wines;
  • loess, a sandy silt with high clay content found mostly around the Tokaj hill (to the west of the town) which produces more light, delicate wines.
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17
Q

What factor in the soils of Tokaj contribute to the lack of water stress and nutrient deficiencies there?

A

The soft volcanic bedrock means vines can root very deeply.

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18
Q

What is Zasmidium (previously Cladosporium) cellare?

A

Grey-black fungus (it looks cushiony) that grows in the cellars of Tokaj, which is believed to help regulate humidity.

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19
Q

How were vines traditionally grown in Tokaj?

A

On single posts at a density of up to 10,000 vines/ha.

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20
Q

Today, how are vines more commonly grown in Tokaj?

A
  • They are grown on trellises using replacement-cane pruning or cordon training with VSP;
  • Planted at lower densities than the traditional vineyards.

This modernization allows for mechanization.

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21
Q

Select the correct answer.

Aszú berries:

a. can be machine harvested
b. must be hand harvested

A

b. must be hand harvested

In fact, Aszú berries are picked individually in several passes through the vineyard.

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22
Q

What are the two predominant disease concerns in Tokaj?

A
  1. Powdery mildew;
  2. Grey rot.
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23
Q

Name two main pests in Tokaj.

A
  1. Wild boars;
  2. Birds.
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24
Q

There are 6 allowed grape varieties in Tokaji PDO.

Name the 3 most important.

A
  1. Furmint;
  2. Hárslevelű;
  3. Sárga Muskotály (Muscat Blanc à Petits Grains)
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25
Q

Which grape variety in Tokaj is the most planted?

A

Furmint (63% of all plantings).

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26
Q

Select the correct answer.

Furmint is:

a. an early-ripening variety
b. a mid-ripening variety
c. a late-ripening variety

A

c. a late-ripening variety

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27
Q

Even when fully ripe, Furmint has what level of acidity?

A

High.

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28
Q

Furmint is quite susceptible to botrytis even though it has _____ skin.

A

Thick

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29
Q

What is the typical profile of Furmint when it’s young, when it’s aged, and when it’s affected by botrytis?

A
  • Young: lemon, apple and pear which can be identified in all styles of wine;
  • Aged: honey and nuts;
  • Botrytis: dried apricot and mango.
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30
Q

The second most planted grape in Tokaj is _____.

A

Hárslevelű (19% of total plantings)

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31
Q

Which variety in Tokaj is more fruity with notes of white peach and orange blossom:

Furmint or Hárslevelű?

A

Hárslevelű

32
Q

What are the aromatic notes that Sárga Muskotály (Muscat Blanc à Petits Grains) adds to wines?

A

Floral notes.

33
Q

What is the Hungarian word for grapes that have been infected with botrytis and have shrivelled on the vine?

A

Aszú

34
Q

Describe the profile of a classic Aszú wine.

A
  • Deep amber color;
  • High acidity;
  • Low to medium alcohol;
  • Intense aromas of orange peel, apricots and honey;
  • Premium to super-premium prices.
35
Q

Why is the production of Aszú reduced in hotter, drier years in Tokaj?

A

Because the region needs the warm, humid autumns (not dry, hot autumns) to develop botrytis.

36
Q

What do most winemakers do to the Aszú grapes prior to maceration?

A

Mash the Aszú berries into a paste, usually by passing them through a pump.*

*Some producers don’t do this and leave their berries uncrushed to avoid bitterness that could potentially be extracted from the skins and seeds.

37
Q

Normal pressing doesn’t work for Aszú grapes as their juice is so sugary and concentrated.

Describe the technique used to extract the sugar and flavors from Aszú grapes.

A

The grape mash or intact berries are macerated in grape must, fermenting must, or base wine in order to draw out their sugars and flavors.

38
Q

How many hours do the Aszú paste or grapes macerate with the must, fermenting must, or base wine?

A

12-60 hours

If uncrushed grapes are being used, they will be punched down regularly.

39
Q

At what temperature does maceration of Aszú grapes typically take place?

A
  • 12–15°C (54–59°F);
  • May rise to 16–20°C (61–68°F) with a robustly fermenting must.
40
Q

When a Tokaji producer is determining what style of wine they want to make, what do they consider?

A

Which maceration method they will use.

41
Q

Select the correct answer.

In Tokaj, Aszú berry maceration in grape must gives which style of wine?

a. lightest extraction
b. richest extraction

A

a. lightest extraction

Aszú maceration in base wine also gives a light style, but not as light as maceration in grape must.

42
Q

Select the correct answer.

In Tokaj, Aszú berry maceration in fermenting must gives which style of wine?

a. lightest extraction
b. strongest extraction

A

b. strongest extraction

Berries must be ripe and clean otherwise unpleasant bitterness and unripe characteristics will also be extracted.

43
Q

How does the timing of Aszú berry maceration affect the final style of wine?

A
  • Lightest extraction: when must is in the later stages of the fermentation process;
  • Strongest extraction: when must is fermenting most actively early in the fermentation process.
44
Q

When base wine is used for maceration, what is the minimum potential alcohol required?

A

12%

The base wine is often 14.5-15.5%, but this is lowered when the Aszú berries/paste is added.

45
Q

Describe the winemaking steps taken after Aszú maceration finished.

A
  1. Juice is drained;
  2. Aszú paste/berries pressed;
  3. Must fermented (or continues to ferment) to gain desired balance of sugar and alcohol;
  4. Both stainless steel tanks and barrels are used for fermentation.
46
Q

Why do some producers in Tokaj prefer to use cultured yeast when fermenting their Aszú wines?

A

Cultured yeasts are reliable for fermenting wines with high sugars.

47
Q

In g/L, at what high level of sugar will a wine stop fermenting naturally (as seen in Tokaj)?

A

180g/L

48
Q

Even though a wine will be naturally stable at 180g/L of residual sugar, some producers will avoid the risk of refermentation in the bottle by doing what to the wine?

A

Stopping fermentation of the wine by chilling, racking, or adding SO2.

This also helps to control the house style of the wine.

49
Q

Aszú wines must be stored for a minimum of ___ months in oak (though some are aged longer).

A

18 months

50
Q

Select the correct answer.

What type of oak is widely used for the fermentation and aging of Tokaji wines?

a. French oak
b. American oak
c. Hungarian oak

A

c. Hungarian oak

51
Q

What is the traditional barrel name and size used for Aszú wines?

A

Gönci, small 136L barrels.

52
Q

What is the barrel size most Tokaj producers are using today when making Aszú wines?

A

300-500L

53
Q

Describe the traditional bottle used for Tokaji Aszú wines.

A

Clear-glass, 500 mL.

54
Q

In 2013, Tokaj regulations changed for Aszú wines.

The minimum level of residual sugar is now ___g/L.

A

120g/L

Equivalent to the previous minimum of 5-puttonyos; but today, as long as the Aszú wine has at least 120g/L they can be labeled as 3- or 4-puttonyos.

55
Q

As of 2013, wines with residual sugar lower than 120g/L are now labeled as what?

A

Late Harvest or Tokaji Édes Szamorodni, depending on how they are made.

56
Q

What is the minimum residual sugar level for 6-puttonyos?

A

Above 150g/L.

57
Q

What is Tokaji Eszencia made from?

A

The tiny volume of syrupy free-run juice that trickles from Aszú berries.

58
Q

What is a typical ABV for Tokaji Eszencia wines?

A

Less than 5%.

59
Q

What is the legal minimum residual sugar level for Tokaji Eszencia?

A

450g/L

60
Q

What is the name of the (new-ish) sweet wine produced in Tokaj where the maceration process is NOT used?

A

Late Harvest

It’s produced in a similar way to sweet wines found in other wine-producing regions.

61
Q

Select the corret answer.

In relation to Aszú wines, Late Harvest Tokaji wines are produced with:

a. a lower proportion of botrytized grapes
b. a higher proportion of botrytized grapes
c. the same proportion of botrytized grapes

A

a. a lower proportion of botrytized grapes

62
Q

Select the correct answer.

Late Harvest Tokaji wines tend to be:

a. Lighter bodied + less concentrated than Aszú wines
b. Fuller bodied + more concentrated than Aszú wines

A

a. Lighter bodied + less concentrated than Aszú wines

63
Q

In Late Harvest Tokaji wines, the legal minimum residual sugar level is ____ although most wines are between ____ and ____.

A
  • 45g/L;
  • 90 and 110g/L.
64
Q

Why are most Late Harvest Tokaji wines stored in stainless steel and not in oak?

A

Producers wish to emphasize the fruit characteristics.

65
Q

When are Late Harvest Tokaji wines typically released to market?

A

12-16 months after harvest.

66
Q

What does the word Szamorodni mean in Tokaji wines?

A

‘As it comes’, indicating that this traditional style is made from whole bunches with varying amounts of healthy and botrytized grapes.

67
Q

Szamorodni is produced in either a sweet or dry style.

What are the words in Hungarian for these styles?

A

Sweet - édes
Dry - száraz

Sweet (édes) is the more common style.

68
Q

What is the minimum residual sugar level for Szamorodni?

A

45g/L

Though most are bottled around 90-110g/L.

69
Q

As of 2016, Szamorodni wines need only be aged in oak for how many months?

A

6 months

70
Q

Szamorodni édes wines must be bottled in what kind of bottle?

A

The same one as Tokaji Aszú: a clear, 500mL bottle.

Szamorodni édes wines tend to be fresher in style to Aszú wines.

71
Q

What is the specific aging process used for Szamorodni dry (száraz) wine?

A

It is aged under a thin film of flor* for up to 10 years without topping up.

*much thinner than flor formed in Sherry production.

72
Q

Because dry Szamorodni is aged under a thin layer of flor, what aromatic notes are expected on this style of wine?

A

Nutty and green apple aromas (showing light oxidation, not excessive oxidation).

73
Q

What does Dűlő mean in Hungarian?

A

Single vineyard.

74
Q

For still Hungarian wines made under the Tokaji PDO, a single varietal wine must contain at least ___% of the named grape.

A

85%

75
Q

What wines are allowed to be made under the Zempléni PGI?

A
  • Wines made from other grapes, in particular international varieties;
  • Inexpensive wines produced at yields higher than those permitted by the PDO.
76
Q

Aszú wines account for around ___% of total wine production in Hungary.

A

10%

77
Q

Dry wines account for around ___% of total wine production in Hungary.

A

15%

WSET® Level 4 D3 Wines of the World (47 decks)

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