Hungary

Question 1

Describe the climate of Hungary.

Answer 1

moderate continental; slopes with south-facing aspects; moderating influence of the Bodrog and Tisza river systems; good conditions for Noble Rot

Question 2

What are the primary grapes for Hungary?

Answer 2

Furmint; also Harslevelu and Sarga Muskotaly (Muscat)

Question 3

What are four well-known wine styles in Hungary?

Answer 3

dry, Szamorodni, Aszu, Eszencia

Question 4

How is Tokaji Szamorodni made?

Answer 4

Grape both affected and unaffected by Noble Rot are fermented together. The resulting wine may be dry (szaras) or sweet (edes), depending on the quality of the harvest and the amount of Noble Rot present. Dry wines are aged in a biological way similar to Fino sherry, whereas sweet wines are aged oxidatively.

Question 5

Describe the process by which Tokaj Aszu is made?

Answer 5

Aszu (rotten) berries are macerated (whole cluster or paste) in a still base wine for 12-60 hours. The number of aszu berries determines the final sweetness of the wine, expressed in the traditional unit, puttonyos. Wines are usually matured in oak.

Question 6

What is Tokaj Eszencia?

Answer 6

Made from the free run juice of the aszu berries, this extremely sweet wine can take up to five years to ferment. It results in a syrupy wine with less than 5% abv and upwards of 450g/l residual sugar.

Question 7

What are the legal requirements to label a wine Tokaj Aszu.

Answer 7

As of 2013, wines must have at least 120g/l of residual sugar (5 puttonyos) and aged for a minimum of 18 months in oak.