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11 Cards in this Set
- Front
- Back
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Describe the location and climate of Tokaj |
Moderate, continental climate Located in the foothills of the Carpathian Mountains Located around the rivers Bodrog and Tisza which help generate the morning humidity needed for the development of noble rot |
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Outline the Traditional Laws for Tokaj sweet wine production |
Tokaji Aszu: Minimum residual sugar, 60g/L Wine labelled from three to six puttonyos Minimum ageing requirements: had to spend 24 months in oak, can only be released in the January of the fourth year after harvest Aszu Eszencia: Sweetest wines Minimum of 180g/L residual sugar required |
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Outline the new 2013 law for Tokaji sweet wines |
Tokaji Aszu: Minimum residual sugar, 120g/L Wines can be labelled five or six puttonyos All wines with less than 120g/L can be labelled Late Harvest or Szamorodni Shorter ageing requirements - 18 months in oak, wines can be released in the January of the third year after harvest Tokaji Eszencia: Made from free run juice of aszu berries Minimum residual sugar 450g/L *Aszu Eszencia has been abolished* |
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Name the 3 main white grape varieties used in the making of Tokaji wines |
Furmint Harslevelu Sarga Muscotaly |
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Describe the properties of the Furmint grape |
Most widely planted Late ripening Susceptible to noble rot Primary grape for sweet Aszu wines Makes concentrated, high acid wines; apple flavours when young, developing into honey and nuts with age |
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What does Szamorodni mean? What does this mean during harvest? |
Szamorodni means "as it comes" These are grapes that are picked which are only partly affected by noble rot |
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Describe the winemaking processes of dry (szaraz) Tokaji Szamorodni wines. |
Made from grapes harvested from Szamorodni Aged in a cask for one or two years before release Casks are not completely filled to enable flor-like yeast to form naturally on the wine |
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Describe the winemaking processes for Tokaji Azsu |
1. Start with a base wine made from healthy grapes 2. Aszu berries are macerated in the base wine for 12 to 60 hours (before, during or after fermentation) 3. Mixture is pressed 4. Wine is matured in oak *the amount of aszu berries used determines the sweetness* |
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Describe the style and flavour profile of a Classic Tokaji wine. |
Deep amber, full bodied, high acidity, intense aromas, flavours of orange peel, apricots and honey |
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Tokaji Eszencia wines are extremely rare wines, describe their characteristics. |
Their must is so sweet it can take years to ferment Very low alcohol (less than 5% abv) Very high acidity Enormously concentrated flavours Able to mature and retain their freshness for a century or more |
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Other sweet wines in Hungary made from noble rot are made in a different way to Tokaji Aszu. Which method do they use? What are they most likely labelled as? |
They use the same method as TBA and Sauternes whereby the botrytised grapes are fermented rather than letting them macerate in a base wine like Tokaji does.
Typically labelled Late Harvest |
