Tokaji Flashcards

Basics of Tokali wines

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1
Q

Meaning of Tokaj?

A

Town name, Tokaj

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2
Q

Meaning of Tokaji?

A

Means from Tokaj and refers to the wine Tokaji.

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3
Q

Hungary’s most famous wine is?

A

Tokaij Aszu

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4
Q

Hungary’s most famous region is?

Where is it?

A

Tokaj-Hegyalja

200km NE of Budapest.

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5
Q

Tokaji means?

A

from Tokaj

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6
Q

Aszu means?

A

Dried Noble rot grapes.

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7
Q

Climate?

A

Long sunny summers

Dry sunny autumns

Autumn mists for botrytis.

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8
Q

Name the rivers and mention the critical role they play for wine grape growing.

A

Bodrog + Tisza

Create autumn mists which encourage Autumn mists.

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9
Q

Describe the grapes grown in Tokaj-Hegyalja

A
  • Furmint 65% of plantings
  • Harslevelu 30%
  • Yellow Muscat
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10
Q

Cellars

A

Network of 700 year old cellars dug into the Volcanic Riolite Tuff

Noble cellar mildew

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11
Q

explain the role of the Noble cellar mildew in the riolite tuff

A

Cladosporium cellare.

Removes nourishment from poinsonous fungi that give a bad odour so the air remains healthy.

It regulates humidity by absorbing moisture when too high and releasing when low.

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12
Q

Explain the picking process

A
  • individual berry picking.
  • Traditionally : Placed in vats and trampled into a paste called Aszu dough.
  • Today: Berries into steel drums where the wight of the berries sqashes them. Free run juice is called the essence or “Essencia”
  • The remainder and the grapes not infected with botrytis are pressed with the must called Szamorodni as base wiine for Aszu.
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13
Q

Pronounce Szamorodni

A

Sam-oh-rodney

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14
Q

Explain the winemaking process

A
  • The base wine must is poured onto the paste and left for 24-48 hours to ectract sweetnes and aromas from the botrytised fruit.
  • Pressing.
  • Racking into wooden 75,6l casks
  • flour development
  • fermentation of 1-2 years.
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15
Q

Explain the making process of Essencia.

A

The berries are placed in large vats with small holes in the bottom and the free run juice is collected in glass balloons.

Very high sugar levels so slow fermentation over years.

2-6% alcohol. Seldom over 6%.

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16
Q

What is the old term for sugar concentration?

A

Puttonyos

17
Q

Explain the puttonyos system

A
  • Traditionally measured by the number of hods of sweet botrytised grapes added to a barrel of wine.
  • The more puttonyos, the sweeter.
  • 3,4 5,6 puttonyos
  • Stopped being used in 2013
  • Now measured in grams of residual sugar.
18
Q

Explain the sweetest Tokaj wine

A
  • Essencia
  • minimum of 450g/l
  • Alcohol minimum 1.2% maximum 8%
19
Q

Explain the second sweetest Tokaj wine

A
  • Aszu
  • minimum of 120g/l
  • Alcohol minimum 9%