Tokaji Flashcards
Soil in tokaj
Volcanic - powerful wine
Sandy silt - lighter wines
Yields for tokaji
Vv low 2-3 for aszu with 30-40 for dry wines
Vineyard mgmt tokaji
Trellis vsp, replacement cane or cordon
Low density planting (4-5k)
Canopy mgmt- air circulation to reduce mildew, grey rot
Birds & boar pests
Climate of tokaj
Moderate continental Mountains shelter from cold winds Altitude- lowers frost damage S facing slopes - sunlight hours Ideal botrytis conditions Autumn warm & dry
What are the 3 main grapes in tokaji
Fermint
Harslevelu
Muscat blanc a petit grains
Style of furmint
Dry to sweet F body M to h abv (better viticulture riper fruits, lower sugar) Pear apple Honey & nuts with age Botrytis marmalade Oak foudre age worthy wines
NTH Aroma harslevelu grape tokaji
Peach blossom perfume
Aromas muscat blanc a petit grain
Grapey
What are aszu berries
Botrytis grapes, shrivelled on the vine
Why ate aszu grapes macerated in must
Cant be pressed as sugar concentration v high
Characteristics furmint grape
Late ripening Susceptible botrytis H acidity Thick skinned Accumulates high sugar levels
What is the minimum residual sugar for tokaji aszu
5 puttonyas
Or 120g/l
What is tokaji less than 5 puttonyos labelled as
Late harvest
Szamorodni
Tokaji szanorodni requirements
Bunches partially affected by noble rot
Dry to sweet depending on rot levels (usually sweet)
Aged 6m in oak
Sugar as per late harvest
Late harvest tokaji
Lower % of botrytis grapes
Sugar legal min 45g/l (usually double)
Little/no oak
Ready to release earlier - 12-18m after harvest
What is dry szamorodni
Aged under flor upto 10 years
Nutty green apple notes
How is tokaji aszu wine made
Aszu grapes mashed into a paste
Base wine made with some botrytis grapes
Before/during/after fermentation aszu paste macerated in base wine 12-60 hours
Fermented till sugar levels required
Usually stop fermentation - so2, chill, rack
Drained & pressed
Matured oak 18ms variety old, new, larger barrels
Maceration methods give diff styles what are they from light to heavy
Maceration must - lightest style
During fermentation- most extractive & complex but needs to be ripe
Style of tokaji aszu
Sweet
Deep amber
H acidity
Intense orange peel, apricot, honey
Tojaki eszencia how is this made and what are the requirements
Free run juice of aszu berries So sweet can take years to ferment Abv low (<5%) Min residual sugar 450g/l Lasts centuries Vv expensive
Tokaji dry white viticulture
Higher vineyards
Windy sites to prevent rot mopen canopies
Tokaji dry white winemaking
Stainless steel
Lower intervention style
Tokaji pdo requirements
Bottled region
Mkt tokaji
Donestic 60% Eastern europe (inexpensive non botrytis semi sweet wines) China France Uk
Ageing Tokaji 5 puttonyos
2 years of which
18 ms in oak
Then 1year in bottle before release
