Tokaj

Question 1

Where is Tokaj located?

Answer 1

Foothills of the Carpathian mountains, north east of HUngary

Question 2

What is the climate in Tokaj?

Answer 2

Moderate

Question 3

Where are the best vineyards located in Tokaj?

Answer 3

Hillside slopes with southerly aspects

Question 4

What are the moderating influences in Tokaj?

Answer 4

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

Question 5

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

Answer 5

They provide the early morning humidity necessary for noble rot

Question 6

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

Answer 6

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

Question 7

Is Tokaji a blended or single-varietal wine?

Answer 7

The 3 GV used in Tokaji are often blended

Question 8

Describe the characteristics of a wine made with Furmint.

Answer 8

Concentrated, high-acid wines

Apple when young, develops into nuts and honey

Question 9

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

Answer 9

Late ripening and susceptible to noble rot

Question 10

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

Answer 10

Late ripening + contributes perfume to the blend

Question 11

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

Answer 11

50 cL

Question 12

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

Answer 12

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)

Question 13

What is the goal in separating grapes during the harvest?

Answer 13

Achieving a variety of styles

Question 14

What are the 2 types of dry Tokaj wines?

Answer 14

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

Question 15

Describe the style of a dry Tokaj (without botrytis)

Answer 15

Vary in style

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

Question 16

Describe a dry Tokaj Szamorodni.

Answer 16

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

Question 17

What are the ageing requirements for a Tokaj Szamorodni?

Answer 17

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

Question 18

Describe the key winemaking particularity of a dry Tokaj Szamorodni.

Answer 18

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

= wine will develop character similar to a Fino Sherry

Question 19

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

Answer 19

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.

Question 20

What are the 3 style of sweet Tokaji?

Answer 20

1. Aszú wines
2. Tokaji Eszencia
3. Modern style sweet wines

Question 21

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

Answer 21

A Puttony

Question 22

What factor determines the sweetness in an Aszú wine?

Answer 22

The amount of Aszú berries used

Question 23

Describe the production process of Aszú wines.

Answer 23

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

Question 24

Describe a classic Tokaji Aszú.

Answer 24

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

Wines become more concentrated and intense the sweeter they are

Question 25

Describe the production process of Tokaji Eszencia.

Answer 25

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

Question 26

How rare is a Tokaji Eszencia wine?

Answer 26

Very rare wine, barely available outside of the production region

Question 27

Describe a Tokaji Eszencia.

Answer 27

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.

Question 28

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

Answer 28

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

Question 29

What are the traditional wine laws in Tokaj?

Answer 29

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)

Question 30

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

Answer 30

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