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WSET3 - Julie > Tokaj > Flashcards

Tokaj Flashcards

1
Q

Where is Tokaj located?

A

Foothills of the Carpathian mountains, north east of HUngary

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2
Q

What is the climate in Tokaj?

A

Moderate

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3
Q

Where are the best vineyards located in Tokaj?

A

Hillside slopes with southerly aspects

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4
Q

What are the moderating influences in Tokaj?

A

The Bodrog and Tisza rivers - provide the early morning humidity necessary for noble rot

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5
Q

What influence do the Bodrog and Tisza rivers have on the wines?

A

They provide the early morning humidity necessary for noble rot

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6
Q

What are the 3 main GV used in the production of Tokaji?

A
  1. Furmint (most planted)
  2. Hárslevelu
  3. Sárga Muskotály (Muscat blanc à petits grains)
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7
Q

Is Tokaji a blended or single-varietal wine?

A

The 3 GV used in Tokaji are often blended

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8
Q

Describe the characteristics of a wine made with Furmint.

A

Concentrated, high-acid wines

Apple when young, develops into nuts and honey

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9
Q

What characteristics of Furmint make it suitable for sweet wine production?

A

Late ripening and susceptible to noble rot

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10
Q

What characteristics of Hárslevelu make it suitable in the Tokaji blend?

A

Late ripening + contributes perfume to the blend

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11
Q

What is the volume of the bottles of sweet Tokaj wines?

A

50 cL

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12
Q

What are the categories in which the grapes can be separated into during the harvest?

A

3 different categories:

  • Individual repeated picking of grapes affected by noble rot (Aszú grapes)
  • Separate picking of grapes unaffected by noble rot
  • Picking “as it comes” = all together (Szamorodni)
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13
Q

What is the goal in separating grapes during the harvest?

A

Achieving a variety of styles

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14
Q

What are the 2 types of dry Tokaj wines?

A
  1. Dry wines without botrytis
  2. Tojaki Szamorodni = made from the grapes harvested all together. May be dry or sweet depending on the amount of grapes affected by noble rot in the harvest
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15
Q

Describe the style of a dry Tokaj (without botrytis)

A

Vary in style

  • Simple, unoaked, young drinking
  • More concentrated ageworthy blends with oak (usually made from Furmint)
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16
Q

Describe a dry Tokaj Szamorodni.

A

Will be dry but show noble rot characters because of the characteristics of the harvest.

17
Q

What are the ageing requirements for a Tokaj Szamorodni?

A

Aged in cask min. 1 year + at least 2 years old at release

18
Q

Describe the key winemaking particularity of a dry Tokaj Szamorodni.

A

The cask will not be filled completely so flor-like yeast will form naturally

= wine will develop character similar to a Fino Sherry

19
Q

What is the key winemaking characteristics in a sweet Tokaj Szamorodni?

A

The yeast does not play a role in making a sweet Tokaj Szamorodni so the wine may have an oxidative character.

Now, styles evolve towards a less oxidative style by filling the cask completely.

20
Q

What are the 3 style of sweet Tokaji?

A
  1. Aszú wines
  2. Tokaji Eszencia
  3. Modern style sweet wines
21
Q

What unit is used to express the level of sweetness in an Aszú wine?

A

A Puttony

22
Q

What factor determines the sweetness in an Aszú wine?

A

The amount of Aszú berries used

23
Q

Describe the production process of Aszú wines.

A
  1. Base wine from healthy grapes
  2. Before, during or after fermentation: Aszú berries are macerated in the base wine
  3. Maceration lasts 12 to 60 hours.
    Traditionally, berries were made into a paste BUT using uncrushed Aszú berries avoids bitter flavors
  4. Mixture is pressed
  5. Maturation in oak for a period of time
24
Q

Describe a classic Tokaji Aszú.

A

Deep amber color
High acidity
Intense aromas + flavors of orange peel, apricots and honey.

Wines become more concentrated and intense the sweeter they are

25
Q

Describe the production process of Tokaji Eszencia.

A
  1. Free-run juice of the Aszú berries
  2. Must is so sweet it can take years to ferment

Wines remain very low in alcohol even after that (usually <5% abv.)

Min legal level of residual sugar = 450 g/L

26
Q

How rare is a Tokaji Eszencia wine?

A

Very rare wine, barely available outside of the production region

27
Q

Describe a Tokaji Eszencia.

A

Low alcohol (less than 5%) + high residual sugar (at least 450 g/L)
Very high acidity
Very concentrated flavors

Can mature and retain their freshness for a century or more.

28
Q

Describe the production of a modern style sweet wine in Tokaj.

A

Made from grapes that have spent extended time on the vine - often labelled Late Harvest
Some may use botrytis affected grapes

If noble rot is present:

  - Fermentation of the affected grapes (same as in Sauternes or for TBA) rather than macerating (Tokaji Aszú)
  - May be matured for less time than Aszú wines
29
Q

What are the traditional wine laws in Tokaj?

A
  1. Min residual sugar for Tokaji Aszú = 60g/L + wines labelled on a scale from 3 to 6 puttonyos depending on residual sugar above this min amount
  2. At least 24 months in oak
  3. Could only be released from the January in the 4th year after harvest
  4. Sweetest wines in the Aszú category could be labelled Aszú Eszencia (min 180 g/L)
30
Q

What are the wine laws in Tokaj starting from the 2013 vintage?

A
  1. Min residual sugar for Tokaji Aszú = 120g/L
    Wines with lower sugar are labelled as Late Harvest or Tokaji Szamorodni depending on winemaking
    The term Aszú Eszencia is abolished (BUT Tokaji Eszencia still exist)
  2. At least 18 months in oak
  3. Can be released from the January in the 3rd year after harvest

WSET3 - Julie (19 decks)

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