Hungary

Question 1

puttonyos / puttony

Answer 1

These are the hand-carried vessels, usually woven or wood, that the pickers use to gather the botrytized grapes used to make Tokaj aszu. It is also the term used to indicate level of sweetness on the label.

Question 2

szamordni

Answer 2

These are the grapes in the bunch, left over after the pickers have selected the grapes affected by the noble rot to make the aszu-style Hungarian wine. There may be some noble rot in the bunch.

Question 3

szaraz

Answer 3

This is the term for dry on a Hungarian wine.

Question 4

aszú

Answer 4

This is the term for rotten in Hungarian. On a label it indicates a wine made from grapes affected by botrytis.

Question 5

édes

Answer 5

The term for sweet on a Hungarian wine.

Question 6

eszencia

Answer 6

A rare style of Hungarian wine, made from the free run juice of noble rot-affected grapes. Not exported.

Question 7

Late Harvest term on a Hungary wine label

Answer 7

A more modern trend in Hungarian dessert wine made from grapes that have extended time on the vine. The grapes may have some noble rot present, and undergo less maceration and maturation than Tokaj aszú.

Question 8

2013 wine laws of Hungary

Answer 8

An important footnote in the modernization and formalization of laws that pertain to minimum must weights and allowed labeling terms. The term Jokaji Eszencia was abolished, though some can still be found on shelves that pre-dated this change.