D3 - Non-fortified Sweet Wines

Question 1

The Tokaj region lies in the foothills of the ______ Mountains.

Answer 1

Zemplén

Question 2

What is the climate of Tokaj?

Answer 2

Moderate continental.

Question 3

Select the correct answer.

Vineyards in Tokaj are mostly planted on:

a. the valley floor
b. slopes facing south, southeast and southwest

Answer 3

b. Slopes facing south, southeast and southwest

Question 4

Select the correct answer.

Rainfall in Tokaj is:

a. Relatively low (500-600mm per year)
b. Relatively high (more than 900mm per year)

Answer 4

a. Relatively low (500-600mm per year)

Question 5

Select the correct answer.

Irrigation in Tokaj:

a. is permitted
b. is not permitted

Answer 5

b. Is not permitted

Question 6

Select the correct answer,

Autumns in Tokaj are:

a. Cool and rainy
b. Warm and dry

Answer 6

b. Warm and dry

Great conditions for grape shriveling.

Question 7

What are the conditions in Tokaj that make it ideal for botrytis development?

Answer 7

• Warm and dry autumns;
• Moist air from the Bodrog river flooding, which creates fog.

Question 8

• What are the soils of Tokaj?
• What are the benefits?

Answer 8

• Deep volcanic bedrock that has two overlying soils (nyirok, a volcanic soil which produces more powerful wines, and loess, which produces lighter, more delicate wines)
• Benefits: vines can grow deep into the soft volcanic bedrock, making water stress and nutrient deficiencies rare; it’s also ideal for digging the cellars which are widely used in the region for aging wine.

Question 9

What is Zasmidium cellare?

Answer 9

The grey-black cellar fungus that grows in Tokaj cellars which is believed to help regulate humidity.

Question 10

Select the correct answer.

Aszú berries shrivel:

a. On the vine
b. On mats in warm lofts

Answer 10

a. On the vine

Question 11

The typical yield of Aszú berries is ___hL/ha.

Answer 11

2-3 hL/ha

Question 12

Select the correct answer.

Aszú is the Hungarian word for grapes that have:

a. Shriveled on the vine without being affected by botrytis
b. Been infected with botrytis and shriveled on the vine

Answer 12

b. Been infected with botrytis and shriveled on the vine

Question 13

Why can’t Aszú grapes be pressed normally?

Answer 13

The sugary nectar inside the botrytized, shriveled grapes is incredibly concentrated.

Question 14

How is the sugary juice of Aszú berries extracted?

Answer 14

The Aszú grapes are macerated in must, fermenting must, or base wine to draw out their sugars and flavors.

Question 15

Before Aszú grapes are macerated, what do some producers do to them?

Answer 15

Mash them into a paste.

Other producers don’t do that because they want to avoid bitterness from skins and seeds.

Question 16

How long are Aszú grapes usually macerated?

Answer 16

12-60 hours if they were mashed into a paste;

If uncrushed grapes are used, they’re punched down regularly.

Question 17

Maceration temperatures for Tokaji Aszú vary between:

Answer 17

• 12–15°C (54–59°F);
• or 16–20°C (61–68°F) if it’s a strongly fermenting must.

Question 18

What about Aszú maceration affects the final style of the wine?

Answer 18

1. The choice of maceration method (maceration in must = lightest styles; maceration in fermenting must = strongest extraction);
2. The timing of maceration (strongest extraction occurs when the must is fermenting most actively early on while some producers prefer the later stages for a lighter extraction).

Question 19

What are the most common grapes used to make Tokaji Aszú?

Answer 19

Furmint and Hárslevelű

Question 20

What steps happen after Aszú grapes are done macerating (either in must or fermenting must)?

Answer 20

• Juice is drained;
• Pressing of Aszú paste or berries;
• Must is then fermented (or continues to ferment) to gain the desired balance of sugar and alcohol.

Some producers use ambient yeast for fermentation, but many prefer cultured yeast for their reliability as the high sugar levels can make fermentation difficult.
Both stainless steel tanks and barrels are used for fermentation.

Question 21

Aszú wines must be stored for a minimum of ___ months in oak.

Answer 21

18 months

Question 22

In what color bottle and bottle size must Aszú wines be bottled?

Answer 22

Clear-glass, 500mL Tokaji bottles.

Question 23

• What is the minimum residual sugar for Tokaji Aszú?
• Wines that have less than the minimum residual sugar are labeled as what?

Answer 23

• 120 g/L
• Late Harvest or Tokaji Édes Szamorodni (depending on how they are made).

Question 24

Aszú wines that have over 150 g/L of residual sugar can be labelled as what?

Answer 24

Five puttonyos or Six puttonyos.

Question 25

What is the legal minimum residual sugar level for Eszencia?

Answer 25

450 g/L

Question 26

* What is the minimum residual sugar level for Late Harvest Tokaji? * When are they typically released?

Answer 26

* **45g/L**, though most wines are between 90 and 110g/L * Typically released **12-16 months after harvest** because the wines spend no or little time in oak.

Question 27

How is Szamorodni made?

Answer 27

Whole bunches with varying amounts of healthy and botrytized grapes.

Question 28

* Szamorodni is produced in two styles, depending on ripeness and botrytis levels: ___ or ___. * Which one is more common?

Answer 28

* **Sweet (édes)** or **dry (száraz)** * Sweet is more common (minimum residual sugar is 45 g/L; minimum 6 months in oak).

Question 29

It's common for Sauternes and Barsac to reach yields of only \_\_\_hL/ha.

Answer 29

10 hL/ha ## Footnote 25 hL/ha is the legal maximum.

Question 30

How are botrytized grapes for Sauternes and Barsac vinified?

Answer 30

* Fermented in stainless steel, concrete tanks or barriques; * Aged for varying periods in any of those containers. ## Footnote Top-quality wines are typically barrel-fermented (for the best integration of oak and fruit flavors) with a high proportion of new oak and barrel-aged (for 18–36 months for top wines) to encourage a gentle oxidation that will add complexity. The amount of new oak ranges from 30-50% but can be up to 100%.

Question 31

Why do Barsac and Sauternes have such good conditions for botrytis?

Answer 31

The cold Ciron River meets the warmer Garonne River, promoting morning mists. The ideal situation for noble rot is when these mists are burnt off by the middle of the day, with sunshine in the afternoon drying the grapes to avoid the development of grey rot.

Question 32

Give a quick profile of Sauternes.

Answer 32

* Pronounced aromas of citrus peel, honey, tropical fruit (mango); * Vanilla oak notes; * Full body; * High alcohol; * Medium to medium+ acidity; * Sweet finish.

Question 33

# Select the correct answer. Both Vendange Tardive and Sélection de Grains Nobles can be appended to: a. Alsace AOC wines only b. Alsace Grand Cru AOC wines only c. Both Alsace and Alsace Grand Cru AOC wines

Answer 33

c. Both Alsace and Alsace Grand Cru AOC wines

Question 34

Vendange Tardive and Sélection de Grains Nobles can only be made with **these four grapes**.

Answer 34

1. Riesling; 2. Muscat; 3. Pinot Gris; 4. Gewurztraminer.

Question 35

There is no requirement for Vendange Tardive to have \_\_\_\_\_ or to be \_\_\_\_.

Answer 35

**Botrytis-affected fruit** or to be **sweet**.

Question 36

Sélection de Grains Nobles must be made with \_\_\_\_\_ and be \_\_\_\_.

Answer 36

**Botrytis-affected grapes** and be **sweet**.

Question 37

The minimum sugar levels at harvest required for Riesling and Muscat for VT and SGN are:

Answer 37

* VT Riesling or Muscat: 235 g/L * SGN Riesling or Muscat: 276 g/L

Question 38

In g/L, the minimum sugar levels at harvest required for Pinot Gris and Gewurztraminer VT and SGN are:

Answer 38

* VT Pinot Gris or Gewurz: 257 g/L * SGN Pinot Gris or Gewurz: 306 g/L

Question 39

Vin Santo in Tuscany can be made in these 4 appellations.

Answer 39

1. Vernaccia di San Gimignano; 2. Chianti; 3. Chianti Classico; 4. Vino Nobile di Montepulciano.

Question 40

# Select the correct answer. The grapes for Tuscan Vin Santo are dried: a. on the vine b. off the vine

Answer 40

b. Off the vine (appassimento)

Question 41

What are the 2 most common grape varieties used in Tuscan Vin Santo?

Answer 41

1. Trebbiano Toscano; 1. Malvasia.

Question 42

Barrel aging is a key component of making Vin Santo in Tuscany. What key attributes does Tuscan Vin Santo have from barrel aging?

Answer 42

* Amber color; * Complex palate of dried fruit flavors (apricot, lemon); * Nutty notes; * Volatile acidity.

Question 43

* What is Ausbruch? * Is it a DAC or not? * What is the predominant grape in Ausbruch?

Answer 43

* A TBA wine from the city of Rust, which is located on the shore of Lake Neusiedlersee; * It is a DAC as of 2020; * Welschriesling.