Tokaj Flashcards
Tokaj was first purposefully created in the ______ vineyard in the year ____.
Oremus, 1630
Mount ______, also known as Tokaj Hill, is part of the southern portion of the _______ Mountain Range.
Kopasz, Zemplen Range
The ______ and _____ Rivers converge at the southern tip of the _______ Mountain Range, providing perfect conditions for botyritis.
Bodrog and Tisza Rivers
What are the three main grape varieties of Tokaj today?
Furmint, Harslevelu, and Sargamuskotaly
In the year ____, Prince Rakoczy first classified the __ villages of Tokaj, and the region was officially delimited by Royal Decree in ____.
1700, 28, 1737
What shape do the vineyards of Tokaj make? Which exposures do they have?
As a whole, they make a “V” shape; having either southeastern, southern, or southwestern exposures.
What is the biggest difference between Tokaj harvest and other parts of the world where botyritis occurs?
There are no “tries” through the vineyard; all grapes are picked together, and the botyritized ones are separated afterward.
The Aszu grapes are stored in an almost-dry heap, gently leaking _______.
Ezsencia - free run juice with residual sugar of at least 450 g/l, sometimes up to 850!
How is Azsu fermented?
After harvest, Aszu berries are soaked in either fresh must or partly or fully fermented base wine. The fermentation then begins.
What kind of barrels are used for Tokaj? What is their capacity?
The barrel used is called a Gönc, or Gönci plural. Its capacity is 136L.
What is puttonyos? Are they still relevant?
A Puttony is the basket where Aszu grapes are placed after picked; it weighs 25kg. They were used to relay information about residual sugar, but no longer in use as of 2013.
What does the puttonyos measurement define?
The number of puttonyos labeled on the bottle is how many puttony were added to the must before fermentation; so in theory, the more puttonyos the sweeter the final product.
What is the aging requirement for Aszu?
January 1 of the third year after harvest, with at least 18 months in oak
What are the aging requirements for Szamorodni, Máslás and Fordítás?
Must be aged for a minimum of 2 years before release, including one year in barrel.
What are the minimum potential/actual alcohol levels for Ezsencia and Aszu?
Ezsencia: potential 27.75%, actual 1.2-8%
Aszu: potential 19%, actual 9%
