Tokay

Question 1

How does a producer gain the most extraction from the aszú berries?

Answer 1

• Add to fermenting must
• Add when the must is fermenting most actively
• Macerate for longer periods of time (12-60 hours)
• Crush the azsú berries (into a paste)
• Higher temperatures (us. 12-15 C, but can do 16-20C) and cap management techniques such as punching down.

Question 2

What is Aszú?

Answer 2

• The classic sweet Tokaji and usually the sweetest wine of any producer
• Hungarian word for grapes infected by botrytis that have shrivelled on the vine

Question 3

Flavour profile of Aszú

Answer 3

• deep amber in colour
• high acidity
• low to medium alcohol
• intense aromas of orange peel, apricots and honey
• can be outstanding and reach super premium prices

Question 4

Climate of Tokaj

Answer 4

• Moderate continental
• summers are warm, winters cold, but sheltered from cold north winds by Zemplén Mountains
• vineyards are sloped facing south, south-west and south-east to maximise long hours of sunlight (1400-1500 in growing season) at high latitude (48-9degN)
• rain 500-600mm pa, but half during growing season
• Autumns are warm and dry (perfect for grape shrivelling)

Question 5

Where is Tokaj?

Answer 5

• N-E corner of Hungary (Hungary borders 7 countries in E Europe. It is level with mid France, above heel of Italy)
• Extends from town of Tokaj north into foothills of Zemplén Mountains towards Slovakia (continues into Slovakia)

Question 6

What makes Tokaj idea for growing grapes with botrytis?

Answer 6

• Warm, dry Autumns
• Two major rivers, Tisza and Bodrog, meet in town of Tokaj; the Bodrog regularly floods, creating shallow marshes and water meadows
• Causes moist air, frequent morning fogs
• Sunny afternoons limit grey rot

Question 7

How many grape varieties are permitted in Tokaji PDO and which are the three most important?

Answer 7

• six
• Furmint (69% of all plantings)
• Hárslevelü (18%)
• Sárga Muskotály (Muscat Blanc à Petits Grains 9%)

Question 8

viticulture of Furmint

Answer 8

• late-ripening (need’s Tokaj’s long, sunny growing season to ripen fully)
• versatile (high quality dry and sweet)
• retains high acidity even when fully ripe
• thick-skinned but v susceptible to botrytis, crucial in Aszu
• in dry wines can be young, fresh or ageworthy, oaked
• high sugar levels mean full-bodied and high alcohol, but getting better viticulturally at ripe grapes with medium alcohol

Question 9

flavour profile of Furmint

Answer 9

• lemon, apple and pear in all styles
• honey and nuts with age
• botrytis gives dried apricot and mango
• high acidity even when fully ripe

Question 10

one slide on Hárslevelü

Answer 10

• White grape in Tokaj
• 2nd most planted 18% (after Furmint)
• produces wine fruitier than Furmint
  
  • distinctive white peach and ornage blossom
• plays supporting role in blends, adding perfume
• sometimes a single varietal - both dry and sweet

Question 11

one slide on Sárga Muskotály

Answer 11

• white grape from Tokaj
• aka Muscat Blanc à Petits Grains
• 3rd most planted (9%)
• Adds floral (rose) notes to blends in both dry and sweet
• fresh flavours of grapes, roses, citrus and peach
• Can also be varietal wine, usually dry

Question 12

soil in Tokaj

Answer 12

• bedrock of extinct volcanoes, overlaid by complex variety of soils esp
  
  • nyirok volcanic, produces most powerful wines
  • loess sandy silt, high clay around Tokaj hill (west of town) produces lighter, more delicate wines
• soft soil means vines root deeply
  
  • no water stress, nutrient deficiencies
• soft soil easy to dig cellars with fungus Zasmidium cellare (grey-black cushions) help regulate humidity

Question 13

Vineyard management in Tokaj

Answer 13

• Traditionally single posts up to 10000 vines p/ha
• Modern plots trellis, replacement cane or cordon training with VSP at 4-5000 vines p/ha, allows mechanisation
• Yet Aszu berries and steeper slopes all hand labour (which may be problem in future)
• Beware powdery mildew, grey rot if wet - canopy management for air circulation, esp dry wines
• pests are wild boar and birds
• aszu yields tiny 2-3hL/ha, dry 30-40hL/ha

Question 14

yields in Tokaj

Answer 14

• Aszú berries shrivelled on vine, so yields tiny (2-3hL/ha)
• dry wines also kept low to ensure quality (30-40hL/ha)
• yields can be higher in warm sunny vintages, but in poor years controlled to ensure ripeness.