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D3 KID > Tokaj > Flashcards

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
Q

Most planted grape in Tokaj?

A

Furmint

69% of all plantings

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26
Q

Furmint ripens early or late?

A

Late ripening

Needs long, sunny growing season to ripen fully

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27
Q

Furmint acidity?

A

High

Even when fully ripe, retains high acidity

28
Q

Typical flavours for Furmint?

A

Lemon, apple and pear
Honey and nots with age
Botrytis: dried apricot, mango

29
Q

Second most planted grape in Tokaj

A

Harslevelu

18% of plantings

30
Q

Harslevelu style

A

Fruitier than Furmint

Distinctive aromas: white peach, orange blossom

31
Q

Sarga Muskotaly: how much planted, what does it bring?

A

9% of plantings in Tokaj
Adds floral notes in blends
Also made as single varietal

32
Q

What does Aszu mean in Hungarian?

A

Grapes that have been infected with botrytis and have shrivelled on the vine

33
Q

Sugary juice inside Aszu grapes is extremely concentrated. So what?

A

Cannot be effectively extracted by normal pressing
Need to macerate: in must, fermenting must or base wine
= draw out sugars and flavours

34
Q

Classic Tokaji Aszu style

A

Deep amber
High acid
Low to medium alcohol
Intense orange peel, apricots, honey

35
Q

Implication for Aszu production in hotter, drier years?

A

Yields will be way down

Need humidity for botrytris

36
Q

What do most producers do to Aszu grapes before maceration?

A

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
Q

How long is Azsu paste/grapes macerated for?

A

12-60 hours

Uncrushed grapes: regular punching down

38
Q

What are the impacts of macerating Aszu grapes in different solutions (i.e. in must, in fermetning must, in wine)

A

Must: lightest style
Young finished wine: Next lightest style
Fermenting must: strongest extraction and most complex wine - but can extract unpleasant bitter, unripe

39
Q

If base wine used for Aszu maceration, what does it need to be?

A

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
Q

What happens after Aszu maceration?

A

(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
Q

Maturation for Azsu wines?

A

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
Q

What are gonci?

A

Traditional 136-litre barrels in Tokaj

43
Q

Tokaj Aszu has to be bottled in what?

A

Traditional, clear glass, 500ml Tokaji bottle

44
Q

What is the current puttonyos scale?

A

Set minimum RS levels
Three puttonyos = least residual sugar
Six puttonyos = most residual sugar

45
Q

What is Tokaji Eszencia made from?

A

The tiny volume of syrupy free-run juice that trickels from Aszu berries
Extremely rare, extremely expensive

46
Q

How long does Eszencia take to ferment? Why?

A

Can be years
Juice is so sweet
Only reaches low levels of alcohol (typically less than 5%)

47
Q

Tokaji Esenzia style

A 
Full bodied (syrupy)
Low alcohol
Sweet (min 450g/l) luscious
Pronounced, concentrated
High acid
48
Q

Tokaji Late Harvest (vs Aszu)

A

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
Q

Szamorodni means what

A

“as it comes” (in Polish apparently)

50
Q

Szamorodni made how

A

Whole bunches with varying amounts of healthy and botrytised grapes

51
Q

Two different styles of Tokaji Szamorodni?

A

Sweet (édes)
Dry (száraz)
sweeter style more common

52
Q

RS for sweet Tokaji Szamorodni (édes)

A

Min 45g/l

commonly 90-110g/l

53
Q

Szamorodni ageing requirement?

A

Aged in oak for 6 months

shorter (more attractive) than for Aszu

54
Q

Bottling requirement for Tokaji Szamorodni

A

Clear 500ml Tokaji bottle (same as Aszu)

55
Q

How is dry Tokaji Szamorodni aged?

A

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
Q

Historically dry Tokaji was produced why?

A

A byproduct, produced when botrytis didn’t develop

57
Q

How is production level of dry Tokaji developing?

A

Tripled in last 5 years

Reflect move towards dry wines internationally

58
Q

How can growers yield suitable grapes for dry Tokaji?

A 
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
Q

How has style of dry Tokaji changed?

A

Origianlly: very ripe grapes, full malo, new oak

More recently: less ripe berries, stainless steel, lower intervention = lighter body wines, more varietal character

60
Q

What is Dulo?

A

Single vineyard wines in Tokaji

61
Q

Most dry Tokaji made from what grape?

A

Furmint

But also Harslevelua nd muscat

62
Q

What is the PGI in Tokaji?

A

PGI Zempléni (like the mountains)

63
Q

Land under vine in Tokaj?

A

5,747ha in Tokaji PDO
Increasing = new, higher vineyards planted for high-quality dry wines
Barely half the potential area is planted

64
Q

Who owns Grand Tokaj?

A

Hungarian state

65
Q

What % of Tokaj production is exported?

A

40%

66
Q

Tokaj production broken down by style/category?

A

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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