Hungary Flashcards
When was the first classification of Tokaj?
Indefinitive evidence points to 1700. The Transylvanian Prince Rákóczy delimited 28 villages in the region, inaugurating a golden age for the wine that would last through the next two centuries. Some sources alternatively date Tokaj’s classification to 1730 with three categories/growths depending on the soil, sun exposure and potential to develop botrytis. These records did not survive. There was a second and final legal recognition in 1772—definitive evidence of the 1700 classification remains elusive. Following the 1730 date, it would make Tokaj the second region in modern Europe to undergo a vineyard classification (behind Chianti in 1716)
What is Aszú?
The term originally signified desiccated grapes, it has evolved to indicate grapes of high sugar levels afflicted with botrytis cinerea—the noble rot.
Who was the first to definitively produce Aszú? When?
Szepsi Laczkó Máté “SEP-si LOCK-sco MA-tay”, the chaplain of the Rakoczi family definitively produced botrytis-affected aszú wine in 1631 in the Rakoczi family vineyard, Oremus. He had fled his vineyards due to an impending battle with the Turks and returned to widespread botrytis. According to legend, he nonetheless went ahead with making wine, and sweet botrytized wine was born. That said, the first mention of Aszú dates to 1571.
Which mountains shelters the Tokaj region?
Carpathian Mountains. Second largest mountain range (1500 kilometers (900 miles) in Europe after Scandanavian Mtns. (1762 kilometers (1095 miles). The volcanic Zemplen (or Tokaj) Mountain range, part of the North Hungarian mountains within the Carpathian Mountains, is the specific range that shelters Tokaj.
Western Carpathians—Austria, Czech Republic, Poland, and Slovakia
Eastern Carpathians—southeastern Poland, eastern Slovakia, Ukraine, and Romania
Southern Carpathians—Romania and Serbia
What is the climate of Tokaj?
Warm Continental climate with long, humid autumns (perfect encouragement for botrytis.)
What is Egri Bikavér? What regions are permitted to use the term “Bikavér”? What variety was historically used? What varieties may be used today?
Egri Bikavér “EGG-ree BIK-ah-vair” was once Hungary’s famous wine in the west, a rugged red sold as the “Bull’s Blood of Eger.” To defeat the Turks, Hungarians mixed the blood of bulls with their wine for added strength. Only Eger and Szekszárd “SECT-sard” are permitted to use the term “Bikavér” on labels. Historically dominated by Kadarka—an indigenous, low-tannin, light-bodied and not particularly sanguine grape—modern Egri Bikavér is a blend of at least three varieties, incorporating Kékfrankos (Blaufränkisch), and other Hungarian and international grapes. Authorized varieties include Kékoportó, Kadarka, Blauburger, Zweigelt, Cabernet Franc, Cabernet Sauvignon, Merlot, Pinot Noir, Menoire, Syrah, and a combined maximum 10% Turán and Bíborkadarka.
What is the difference between Tokaj and Tokaji?
Tokaj is the name of the overall region and the commune. Tokaji is the adjectival form used to indicate the wine.
What are the three principle grapes of Tokaj? Name three minor grapes used in small quantities
Furmint -late ripening, sharp-tasting, thin-skinned, tight cluster.
Hárslevelű “HARS-lev-a-lou”-means linden leaf in reference to the wine’s aroma. Adds perfume to the fiery, spicy Furmint
Sárgamuskotály “SHAR-ga-moose-ca-tie”(Muscat Blanc à Petite Grains) “yellow muscat”. Used as a seasoning grape, as Muscadelle is in Sauternes. Most aromatic grape in Tokaj.
Minor grapes used in small quantities:
- Zéta “ZAY-ta”(Oremus)- Furmint x Bouvier crossing
- Kabar- Hárslevelű x Bouvier crossing
- Kövérszőlő “KO-vare-SUE-loo”=”little fat one”
Why is Furmint the key to Tokaji Aszu production?
Particularly susceptible to botrytis and high in acidity.
What is the difference between puttony “POO-tone-YA” and puttonyos “POO-tone-YOS”?
Puttony are large containers generally used to collect aszu grapes and roughly hold 25 kg. Puttonyos is an adjective form of Puttony; it is the unit given to denote the level of sugar and hence the sweetness.
What is Esszencia?
What is the minimum RS?
What is the min potential alcohol?
What is the min actual alcohol range?
One of the most exclusive wines in the world, although technically it cannot even be called a wine because its enormous concentration of sugar means that its alcohol level usually never rises above 5-6 degrees (min pot alc: 27.75%; min act alcohol range 1.2% - 8%). Eszencia is the tiny fraction of syrupy, free run juice of aszú berries which runs off naturally from the vats in which they are collected during harvesting. The sugar concentration of eszencia is typically between 500 g and 700 g per liter or more (min 450 g/l). Eszencia is traditionally added to aszú wines, but may be allowed to ferment (a process that takes at least 4 years, sometimes decades) and then bottled pure. The resulting wine has a concentration and intensity of flavor that is unequaled, but is so sweet that it can only be drunk in small quantities. Unlike virtually all other wines, Eszencia maintains its quality and drinkability when stored for 200 years or more.
What are gönci “GON-si” or gönc “Gon-s”
Hungarian barrels holding 136l (36 gallons). They are named after the village in which they were usually made. Gönc is the singular
How is Tokaji Aszu made?
When were many of the the Tokaji Puttonyos categories abolished?
Handpicked aszu grapes are gathered in puttony. The aszu grapes are then trampled into a paste or dough. A number of puttony containing aszu paste is then mixed with gönci barrels of must or base wine from non-aszú grapes. The number of puttony added to a gönc (a Hungarian oak cask of approximately 136 L) determines the final sweetness of the Tokaji Aszú wine.
Tokaj Aszú was labeled with 3-6 puttonyos to indicate sweetness—until major revisions eliminated these categories in time for the 2013 harvest.
What is the aging for “Aszú”?
What is the min pot alc./min act alc/ min RS
Three years prior to release (January 1st) (with a minimum 18 months in barrel) and must contain at least 120 g/l of residual sugar and achieve an actual alcohol content of at least 9%. min pot alc: 19% min act alc: 9%
What is Tokaji Szamorodni “SSA-mo-ROAD-knee”? Sweet or dry?
a mixture of aszú and non-aszú grapes, often oxidative in style as it is matured in cask for a minimum of two years—sometimes under a film-forming yeast similar to flor. May be édes “EH-dish” (sweet) or száras (dry)
száras min pot alc. 15.12% min act alc: 12% max RS.: max 9 g/l
édes- min pot alc: 13.6% min act alc: 12% min RS.: min 45 g/l
What is Tokaji Fordítás? Sweet or dry?
Product of refermenting wine with the pressed paste of Tokaji Aszú. Fordítás: “száraz” and “édes” min pot alc: 12% min act alc: 9% min RS: száraz: max. 9 g/l, édes: min. 45 g/l
What is Tokaji Máslás? Sweet or dry?
Product of refermenting wine with spent lees of Tokaji Aszú. Máslás “száraz” and “édes” min pot alc: 12% min act alc: 9% min RS: száraz: max. 9 g/l, édes: min. 45 g/l
