HUNGARY

Question 1

What conditions does noble rot need to thrive? What grapes are ideal?

Answer 1

damp or humid mornings & warm, dry afternoons. Thin skinned grapes are ideal!

Question 2

How does noble rot work?

Answer 2

Noble rot pierces the skin of the grape with tiny holes. water evaporates and concentrates the sugars/ flavours.

Question 3

Tokaj vs. Tokaji

Answer 3

Tokaj is the region, Tokaji is the wine from the region.

Question 4

What are the grape varieties in Tokaj? What style of wine do they specialize in?

Answer 4

Furmint, Harslevelu and Muskotaly (muscat a petit grains)

Question 5

What are the styles of sweet wines in Tokaj?

Answer 5

Tokaji Azsu (rotten grapes), Tokaji Eszencia (essence/nectar), Modern style

Question 6

What is the climate in Hungary? What are the 2 rivers that assist with noble rot?

Answer 6

Moderate, continental climate. The Bodrog and Tisza rivers.

Question 7

What does Szamorodni mean?

Answer 7

“As it comes”, ranges from dry to sweet style wine as it comes annually.

Question 8

What bottle sizes do they use in Tokaj?

Answer 8

75cl for dry, 50cl for sweet

Question 9

In Tokaj, what labelling term is dry? What labelling term is sweet?

Answer 9

Szaraz (dry), Edes (sweet)

Question 10

What aging requirements does a dry Szamorodni require?

Answer 10

minimum 6 months in a cask, casks not filled for flor yeasts to occur

Question 11

How is Tokaji Aszu made? How long must it be matured in oak?

Answer 11

a dry base wine is made and aszu grapes are mascerated into the base for 12-60 hours. Oak maturation for min. 18 months.

Question 12

Which one is sweeter, 5 Puttonyos or 6 Puttonyos? What is the sugar g per L in each?

Answer 12

6 Puttonyos is sweeter. 5 Puttonyos 120g/L
6 Puttonyos 150g/L

Question 13

How is Tokaji Eszencia made? What is the sugar g/L?

Answer 13

Tokaji Eszencia is made from free run aszu grapes, ferments very slowly and only gets up to approx 5%ABV. The sugar per L is 450g/L