Hungary

Question 1

What do OEM (Oltalom Alatt álló Eredetmegjelölések)
and OFJ (Oltalom Alatt álló Földrajzi Jelzések) classify

Answer 1

OEM = Hungarian term for PDO wines; OFJ = Hungarian term for PGI wines

Question 2

Eszak Magyarorszag means

Answer 2

North Hungary

Question 3

There has been classification in Hungary since?

Answer 3

Been classification in Hungary since 1700 – Rakoczy’s

Question 4

Eszak Magyarorszag OEMs

Answer 4

PDOs: Bukk, Debroi Harslevelu, Eger, Matra, Tokaj,

Question 5

Bikavér is?

Answer 5

Bulls Blood from Kadarka

Question 6

Define:
-Fehér
-Csillag
-Rozé
-Siller
-Vörös

Answer 6

-Fehér - white
-Csillag - “Star”
-Rozé - rosé
-Siller - pale red
-Vörös - red

Question 7

Aszu quality requirements

Answer 7

-Aszú grapes must be harvested by hand
-A maximum of 220L of finished Aszú or Fordítás wine can be made from 100 kg of aszú berries or paste.
-Enrichment, sweetening, and bottling outside of the Tokaj PDO region are banned for all wine styles bearing the name Tokaji as of 2014. (formerly banned for only Eszencia, Aszú, Szamorodni, Fordítás and Máslás)
-Minimum Planting Density: 4,000 vines per hectare (for all vineyards planted after August 1, 2009)

Question 8

Max yields Tokaj

Answer 8

-Eszencia: 2 tons/ha
-Aszú: 10 tons/ha, 70 hl/ha
-Fehér bor: 14 tons/ha, 100 hl/ha
-Pezsgő: 14 tons/ha, 100 hl/ha

Question 9

Size of Puttony

Answer 9

25Kg

Question 10

Esszencia or Naturesszencia fermentes for

Answer 10

decades to reach 4-6%. Richer than honey 450RS. Everlasting nectar.

Question 11

Tokaji Szamorodni?

Answer 11

mix of aszu and non-aszu grapes. Oxidativ in style, 2 years of cask, sometimes under film forming yeast Flor. May be edes (sweet) or szaras (dry).

Question 12

Gonci?

Answer 12

(oak cask 136L) barrels of must or base wine from non-aszu grapes. NUmber of Puttony added to Gonci determine final sweetness of Tokaji Azu

Question 13

Eszencia
Aszú (added in 2013)
Aszúeszencia*
Aszú 6 puttonyos*
Aszú 5 puttonyos*
Aszú 4 puttonyos*
Aszú 3 puttonyos***
Szamorodni “száraz”
Szamorodni “édes”
Fordítás “száraz”
Fordítás “édes”
Máslás “száraz”
Máslás “édes”
Késői szüretelésű bor
Fehér bor

Answer 13

Eszencia - 1.2-8.0% / min. 450 g/l
Aszú** - 9% / min. 120 g/l
Aszúeszencia* 6% / min. 180 g/l
Aszú 6 puttonyos* 9% / min. 150 g/l
Aszú 5 puttonyos* 9% / min. 120 g/l
Aszú 4 puttonyos* 9% / min. 120 g/l
Aszú 3 puttonyos*** 9% / min. 120 g/l
Szamorodni “száraz” 12% / max. 9 g/l
Szamorodni “édes” 12% min. / 45 g/l
Fordítás “száraz” 9% / max. 9 g/l
Fordítás “édes” 9% / min. 45 g/l
Máslás “száraz” 9% / max. 9 g/l
Máslás “édes” 9% / min. 45 g/l
Késői szüretelésű bor 9% none specified
Fehér bor 9.5% /none specified

Question 14

Dunantul /Transdanubia

Answer 14

West

Question 15

Dunantul PDOs

Answer 15

Badacsony, Balatonfured-Csopak, Somloi, Sopron, Szekszard, Villany

Question 16

Duna

Answer 16

Danube/Great Plain – Southern great plain

Question 17

Duna soil

Answer 17

Sandy

Question 18

Eger aging requirements

Answer 18

-Bikavér: Wines must be aged in wooden barrels for at least 6 months, and may not be released until November 1 of the year following the harvest.
-Bikavér “Superior”: Wines must be aged for 12 months in wooden barrels and 6 months in bottle before release. Wines may be released after May 1st of the second year after harvest.
-Bikavér “Grand Superior”: Wines must be aged for 16 months in wooden barrels and 6 months in bottle before release. Wines may be released September 1st of the second year following harvest.
Bikaver: Bikavér must undergo a maceration of at least 8 days, or 14 days for “Superior” & “Grand Superior”. Max. 5 g/l residual sugar. Addition of concentrated must and other sweetening agents is not permitted.

Question 18

Tokaj authorised

Answer 18

-Authorized Varieties: Furmint, Hárslevelű, Kabar, Kövérszőlő, Sárgamuskotály, Zéta

Question 18

Define:
-Késői szüretelésű bor
-Fehér bor
-Pezsgő

Answer 18

-Késői szüretelésű bor - late harvest wines
-Fehér bor - white table wines
-Pezsgő - sparkling wines

Question 18

Aszu aging

Answer 18

Aszú wines may not be released prior to January 1 of the 3rd year after harvest. They must be aged in barrel for at least 18 months.

Question 18

Tokaj climate and soil

Answer 18

Sheltered by Carpathian mountains; warm continental climate w humid autumns; Volcanic loess and clay; south facing slopes

Question 19

Duna PDOs

Answer 19

Csongrad, Duna, Hajos-Baja, Izasaki Arany Sarfeher, Kunsang,

Question 19

Aszúeszencia and Aszú 3/4/5/6 puttonyos were abolished in

Answer 19

2013. Puttonyos labeling is permitted for marketing purposes only.
      A producer may still choose to include an indication of puttonyos on the label, where wines with > 120 g/L residual sugar may be labeled as 3, 4, or 5 puttonyos and those with > 150 g/L residual sugar may be labeled 6 puttonyos.