Eastern Europe - Hungary

Question 1

What does Aszú mean?

Answer 1

A term that indicate grapes of high sugar levels afflicted with botrytis cinerea

Question 2

Most renowed Tokaj winemakers

Answer 2

• Royal Tokaji Company
• Tokaj Oremus
• Disznókõ
• Királyudvar

Question 3

Explain differences between Tokaj and Tokaji

Answer 3

• Tokaj is both the name of the overall region and the commune at the covergence of the two rivers
• Tokaji is an adjectival form used to indicate the wine

Question 4

Climate characteristics of Tokaj

Answer 4

Warm continental climate, with long, humid autumns which encourages botrytis

Question 5

Soil type of Tokaj region

Answer 5

Volcanic loess and clay
Many of the better vineyards occupy south-facing slopes

Question 6

Authorized varieties for Tokaj PDO

Answer 6

• Furmint
• Hárslevelű
• Kabar
• Kövérszőlő
• Sárgamuskotály (Muscat Blanc à Petit Grains)
• Zéta

Question 7

Key grape variety for Tokaj wines

Answer 7

Furmint is the key grape variety
It is particularly susceptible to botrytis and high in acidity

Question 8

What is a Puttony?

Answer 8

A container which hold roughly 25kg

Question 9

What is Esszencia?

Answer 9

A tiny fraction of syrupy, free-run juice out of the aszú must that will be vinified separately.

This sugar-rich Esszencia ferments taking decades to reach 4-6% alcohol. Richer than honey, the wine retains at least 450 g/L of residual sugar.

Question 10

What is a Gönc?

Answer 10

A Hungarian oak cask of approximately 136L

Question 11

Styles of Tokaj

Answer 11

• Tokaji Aszú
• Tokaji Szamorodni (édes) (száras)
• Fordítás
• Máslás
• Késői szüretelésű bor (late harvest)

Question 12

Vinification process for Tokaji Aszú wines

Answer 12

After the Aszú grapes are harvested they will be trampled into a paste and mixed in a gönc full of grape must or a base-wine from non-aszú grapes. Fermentation will begin and it ages for just over two years prior to release (with a minimum 18 months in barrel), must contain at least 120 g/L of residual sugar and achieve an actual alcohol content of at least 9%.

Question 13

Vinification process Tokaji Szamorodni wines

Answer 13

Produced form a mixture of aszú and non-aszú grapes and is often oxidative in style as it is matured in cask for a minimum of six months, sometimes under a film-forming yeast similar to flor.

Szamorodni wines may be Édes (sweet) or Száras (dry)

Question 14

Vinification process Fordítas and Máslás wines

Answer 14

Product of refermenting wine with the pressed paste or spent lees, respectively of Tokaji Aszú. Matured in cask for a minimum of six months.

Question 15

Tokaji wines may also be produced as dry wine?

Answer 15

Yes, Tokaji wines may be produced as dry varietal wines made from non-aszú grapes

Question 16

Are Late Harvest wines produced in Tokaj?

Answer 16

Yes, Late Harvest wines are produced without the extended aging of Tokaji Aszú

Question 17

What significant change occured in the Tokaji wine law from the 2013 vintage?

Answer 17

The Aszú category was created, abolishing the categories 3, 4 or 5 puttonyos from official designation

Question 18

What does a wine labelled as Tokaji Aszú 3/4/5 puttonyos means?

Answer 18

Wine made from Aszú berries with a minimum residual sugar of 120g/L and a minimum 9% abv.

Question 19

What does a wine labelled as Tokaji Aszú 6 puttonyos means?

Answer 19

Wine made from Aszú berries with a minimum residual sugar of 150g/L and a minimum 9% abv.

Question 20

Are Tokaji Aszú wines currently labelled with a number of puttonyos made with the same amount of baskets of aszú berries?

Answer 20

Tokaj wine law since 2013 establishes a minimum amount of residual sugar of the final wine independently of the amount of baskets used for its vinification