HUNGARY 🇭🇺

Question 1

Climate in Tokaj

Answer 1

Moderate continental

Question 2

Main grapes to make Tokaji

Answer 2

Furmint, Hárslevelű, Sárga Muskotály

Question 3

Types of bottles used in Tokaj

Answer 3

0,75 L for dry wines and 0,5 L for sweet wines

Question 4

Styles of dry wine in Tokaj

Answer 4

Without botrytis (from Furmint)
Tokaji Szamorodni (bunches partially affected by noble rot)

Question 5

Styles of sweet wine in Tokaj

Answer 5

Aszú wines (maceration for 12 to 60 hours)
Tokaji Eszencia (free-run juice, sugar > 450 g/L)
Modern style (late harvest)
Tokaji Szamorodni

Question 6

What happened in 2013 in Hungary

Answer 6

Wine laws changing!
Minimum residual of sugar from 60 to 120 g/L, then 3/4 puttonyos were deleted.
Minimum oak ageing from 24 to 18 months.
Release from 4th to the 3rd year after harvest in January.
Aszú Eszencia has been abolished.

Question 7

Mean of “Szamorodni”

Answer 7

As it comes

Question 8

Characteristics of Tokaji Eszencia

Answer 8

Free-run juice
Fermentation takes many years (too sweet)
Low alcohol (5% abv)
450 g/L minimum residual of sugar

Question 9

“Puttony”

Answer 9

Unit to express the sweetness of Aszú wines

Question 10

How to produce Aszú wine

Answer 10

Base wine from healthy grapes
Maceration of the aszú berries in the base wine for 12/60 hours
Pressing and storing in oak