Tokaj Flashcards
What options does a producer have to gain the most extraction from the aszú berries?
Add to fermenting must
Add when the must is fermenting most actively
Macerating for longer periods of time.
Crushing the azsú berries
Higher temperatures and cap management techniques such as punching down.
What is the climate of Tokaj?
moderate continental
What shelters the region of Tokaj?
Zemplen Mountains
What is the aspect of wines in Tokaj?
southerly, with high sunshine which makes the most of the high latitude
What is the average rainfall in Tokaj?
500-600mm
How is the autumn weather in Tokaj?
warm and dry
The river Tisza and river Bodrog flow through the Tokaj region. Which of these rivers flood frequently, thereby making the ideal conditions for the morning fogs needed for botrytised grapes?
Bodrog
The Tokaj region lies over many extinct volcanoes, and a range of soil types can be found throughout the region. What is the name of the particular type of volcanic soil that’s said to produce the most powerful wines?
Nyirok
Which types of pests are most prevalent in the Tokaj region?
Wild Boar
Birds
How many grapes are permittedin Tokaj?
6
Name the top 3 grapes in Tokaj.
Furmint
Harslevelu
Sarga Muskotaly
This Tokaj grape can be full-bodied with high levels of acidity. Typical flavours include lemon, apple and pear which can be detected in all styles of wine. The wines develop notes of honey and nuts with age. Grapes affected by botrytis give flavours of dried apricot and mango.
Furmint
This Tokaj grape has distinctive aromas of white peach and orange blossom. Often used for a supporting role in blends to add perfumed aromas.
Harslevelu
This Tokaj grape adds floral notes in blends in both sweet and dry wines, but also appears as a varietal wine, mainly dry but occasionally sweet.
Sárga Muskotály
Order the stages of production from first to last for a typical Aszú wine. Assume the aszú berries are being added to the must (not a base wine).
- Botrytised grapes are left to shrivel on the vine.
- Aszú berries are hand-picked via several passes through the vineyard.
- Aszú berries are usually mashed into a paste, often by passing them through a pump.
- Aszú grapes are macerated in the must wine for 12-60 hours.
- Juice is drained off and Aszú berries are pressed.
- Must is fermented to reach desired balance of sugar and alcohol.
- Fermentation either stops naturally or by chilling or racking.
- Wines are stored for a minimum of 18 months in oak.
- Bottled in 500ml glass Tokaji bottle.