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Tokaj Flashcards

1
Q

Tokaji Aszu first mentioned when

A

1571

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2
Q

What stopped Tokaji’s global prestige of distribution to royal courts etc?

A

Hungary became a Communist state in 1945

Focus shifted from quality to quantity

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3
Q

Why could Hungary rebuild its vineyard scene quickly after communism?

A

More vineyards stayed in private hands than in other Eastern European countries during Communism

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4
Q

Early foreign investors in Tokaj (3)

A

AXA
Vega Sicilia
Hugh Johnson

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5
Q

Tokaj is in the foothills of what mountains?

A

Zemplen Mountains

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6
Q

Tokaj climate

A

Moderate continental
Summers are warm
Winters cold

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7
Q

Two major rivers in Tokaj?

A

Tisza and Bodrog

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8
Q

Rainfall in Tokaj

A

500-600mm per year (relatively low but about 50% is during growing season)

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9
Q

What latitude is Tokaj at?

A

48-49N

South, s-east and s-west slopes take maximum advantage of sunlight

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10
Q

Tokaj: conditions for shrivelling of grapes

A

Autumn dry and warm

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11
Q

Tokaj: conditions for development of botrytis

A

Autumn dry and warm
Bodrog River floods regularly = shallow marshes, water meadows
Moist air = morning fog in autumn
Warm sunnya afternoons control botrytis, limit grey rot

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12
Q

Volcanic influence in Tokaj is from what?

A

Hundreds of extinct volcanoes

Deep volcanic bedrock

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13
Q

What is nyirok?

A

Tokaj: volcanic soil producing most powerful wines

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14
Q

Tokaj: volcanic bedrock is soft. So what

A

Vines can root very deeply = water stress and nutrient deficiencies are rare
Also suitable to dig cellars underground

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15
Q

What is Zasmidium cellare?

A

Grey-black cushiony growth of cellar fungus
Helps regulate humidity
Tokaj

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16
Q

Traditional vine training in Tokaj?

A

Vines grown on single posts
Up to 10,000 v/ha
Still used in small old plots sometimes, but now been replaced with tressing

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17
Q

Typical vine training in Tokaj today

A

Grown on trellis
Ue replacement cane pruning or cordon training with VSP
densities 4,000-5,000 v/ha

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18
Q

Tokaj vineyards worked by hand or machine?

A

Both
Modern training allows mechanisation
Many steep slopes still worked by hand
And very careful selection needed in vineyard for Aszu berries = can’t be done by machine

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19
Q

Disease concerns in Tokaj?

A 
Powdery mildew
Grey rot (in wetter years)
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20
Q

Pests in Tokaj?

A

Wild boar

Birds

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21
Q

Tokaj Aszu: what kind of yields? Why?

A

Tiny: 2 or 3 hl/ha

Because berries have shrivelled on vine

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22
Q

Dry Tokaj: what are yields like

A

Kept relatively low to ensure quality
30-40hl/ha
Higher yields possible in warm, sunny years

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23
Q

Three important grapes (of six) permitted in Tokaji PDO?

A

Furmint
Harslevelu
Sarga Muskotaly

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24
Q

Sarga Muskotaly aka

A

Msucat Blanc a Petits Grains

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25
Most planted grape in Tokaj?
Furmint | 69% of all plantings
26
Furmint ripens early or late?
Late ripening | Needs long, sunny growing season to ripen fully
27
Furmint acidity?
High | Even when fully ripe, retains high acidity
28
Typical flavours for Furmint?
Lemon, apple and pear Honey and nots with age Botrytis: dried apricot, mango
29
Second most planted grape in Tokaj
Harslevelu | 18% of plantings
30
Harslevelu style
Fruitier than Furmint | Distinctive aromas: white peach, orange blossom
31
Sarga Muskotaly: how much planted, what does it bring?
9% of plantings in Tokaj Adds floral notes in blends Also made as single varietal
32
What does Aszu mean in Hungarian?
Grapes that have been infected with botrytis and have shrivelled on the vine
33
Sugary juice inside Aszu grapes is extremely concentrated. So what?
Cannot be effectively extracted by normal pressing Need to macerate: in must, fermenting must or base wine = draw out sugars and flavours
34
Classic Tokaji Aszu style
Deep amber High acid Low to medium alcohol Intense orange peel, apricots, honey
35
Implication for Aszu production in hotter, drier years?
Yields will be way down | Need humidity for botrytris
36
What do most producers do to Aszu grapes before maceration?
Mash them into a paste Break or crush open in some way, pass through a pump Some use uncrushed grapes to avoid bitter skins/seeds
37
How long is Azsu paste/grapes macerated for?
12-60 hours | Uncrushed grapes: regular punching down
38
What are the impacts of macerating Aszu grapes in different solutions (i.e. in must, in fermetning must, in wine)
Must: lightest style Young finished wine: Next lightest style Fermenting must: strongest extraction and most complex wine - but can extract unpleasant bitter, unripe
39
If base wine used for Aszu maceration, what does it need to be?
Min potential alcohol 12.08% (in practise 14.5-15.5%, lowered by adding berries/paste) Free to choose which grapes (Furmint and Harsevelu most common)
40
What happens after Aszu maceration?
(if in must or fermenting must) | juice is drained; Aszu paste/berries pressed; must fermented (or continues to ferment) to gain balance of sugar/alc.
41
Maturation for Azsu wines?
Min 18 months in oak - longer for some producers Hungarian oak (from Zemplen Mountains) widely used Traditionally 136-litre barrels (gonci) but now larger (300-500L) Mix of new and older oak
42
What are gonci?
Traditional 136-litre barrels in Tokaj
43
Tokaj Aszu has to be bottled in what?
Traditional, clear glass, 500ml Tokaji bottle
44
What is the current puttonyos scale?
Set minimum RS levels Three puttonyos = least residual sugar Six puttonyos = most residual sugar
45
What is Tokaji Eszencia made from?
The tiny volume of syrupy free-run juice that trickels from Aszu berries Extremely rare, extremely expensive
46
How long does Eszencia take to ferment? Why?
Can be years Juice is so sweet Only reaches low levels of alcohol (typically less than 5%)
47
Tokaji Esenzia style
``` Full bodied (syrupy) Low alcohol Sweet (min 450g/l) luscious Pronounced, concentrated High acid ```
48
Tokaji Late Harvest (vs Aszu)
Maceration process not used Lower proprtion of botrytised grapes Lighter bodied Less concentrated Legal min RS lower (only 45g/l) though most are 90-110g/l Oak ageing not mandatory Released much earlier, 12-16 mths after harvest
49
Szamorodni means what
"as it comes" (in Polish apparently)
50
Szamorodni made how
Whole bunches with varying amounts of healthy and botrytised grapes
51
Two different styles of Tokaji Szamorodni?
Sweet (édes) Dry (száraz) sweeter style more common
52
RS for sweet Tokaji Szamorodni (édes)
Min 45g/l | commonly 90-110g/l
53
Szamorodni ageing requirement?
Aged in oak for 6 months | shorter (more attractive) than for Aszu
54
Bottling requirement for Tokaji Szamorodni
Clear 500ml Tokaji bottle (same as Aszu)
55
How is dry Tokaji Szamorodni aged?
Under a thin film of flor (much thinner than in Sherry) up to 10 years - no topping up Protected from excess oxidation develops nutty, green apple aromas
56
Historically dry Tokaji was produced why?
A byproduct, produced when botrytis didn't develop
57
How is production level of dry Tokaji developing?
Tripled in last 5 years | Reflect move towards dry wines internationally
58
How can growers yield suitable grapes for dry Tokaji?
``` Need healthy grapes with no botrytis Plant new vineyards on higher, windier sites above fog zone Use more open canopies Appropriate treatments all to avoid rot ```
59
How has style of dry Tokaji changed?
Origianlly: very ripe grapes, full malo, new oak | More recently: less ripe berries, stainless steel, lower intervention = lighter body wines, more varietal character
60
What is Dulo?
Single vineyard wines in Tokaji
61
Most dry Tokaji made from what grape?
Furmint | But also Harslevelua nd muscat
62
What is the PGI in Tokaji?
PGI Zempléni (like the mountains)
63
Land under vine in Tokaj?
5,747ha in Tokaji PDO Increasing = new, higher vineyards planted for high-quality dry wines Barely half the potential area is planted
64
Who owns Grand Tokaj?
Hungarian state
65
What % of Tokaj production is exported?
40%
66
Tokaj production broken down by style/category?
Aszu: 10% Dry wines: 21% The rst: a lot of inexpensive, non botrytis, semi-sweet for local market

D3 KID (35 decks)

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