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Flashcards in Just Tokaj questions Deck (26):
1

What are the villages of production for Tokaj PDO?

Abaújszántó, Bekecs, Bodrogkeresztúr, Bodrogkisfalud, Bodrogolaszi, Erdőbénye, Erdőhorváti, Golop, Hercegkút, Legyesbénye, Makkoshotyka, Mád, Mezőzombor, Monok, Olaszliszka, Rátka, Sárazsadány, Sárospatak, Sátoraljaújhely, Szegi, Szegilong, Szerencs, Tarcal, Tállya, Tokaj, Tolcsva, Vámosújfalu

2

What are the minimum sugar and alcohol requirements for Eszencia?

Minimum Potential Alcohol: 27.75%
Actual Alcohol: 1.2-8.0%
Residual Sugar: min. 450 g/l

3

What new category for Tokaji was added in 2013?

Aszú

4

Which Tokaji categories were abolished from the 2013 vintage forward?

Aszúeszencia
Aszú 3/4/5/6 puttonyos

5

What is the minimum residual sugar for Aszú 3/4/5/6 puttonyos and Aszúeszencia?

60 g/l, 90 g/l, 120 g/l, 150 g/l, 180 g/l respectively

6

What is the minimum alcohol percentage for Aszúeszencia?

6%

7

What is the minimum alcohol percentage for Aszú 3/4/5/6 puttonyos?

9%

8

What is Pezsgő?

Tokaj sparkling wine

9

What are the authorized varieties in Tokaj?

Furmint, Hárslevelű, Kabar, Kövérszőlő, Sárgamuskotály, Zéta

10

What are the alcohol and sweetness requirements for Pezsgő?

Base Wine Minimum Potential Alcohol: 9%
Minimum Actual Alcohol: 10%
Minimum Pressure: 3.5 bars
Minimum Residual Sugar: 15 g/l

11

What are the aging requirements in Tokaj?

Aging Requirements:
Aszú wines may not be released prior to January 1 of the third year after harvest. They must be aged in barrel for at least 18 months.
All Aszúeszencia and Aszú 3/4/5/6 Puttonyos wines must be aged for a minimum 3 years prior to release, including at least 2 years in barrel.
Szamorodni, Máslás and Fordítás wines must be aged for a minimum 2 years prior to release, including at least 1 year in barrel.

12

What does száraz or édes signify?

dry or sweet, respectiveley

13

What is Szamorodni?

Tokaji Szamorodni (“as it comes”) is produced from a mixture of aszú and non-aszú grapes and is often oxidative in style as it is matured in cask for a minimum of two years—sometimes under a film-forming yeast similar to flor. Szamorodni wines may be édes (sweet) or száras (dry).

14

What is the difference between Fordítás and Máslás?

Fordítás: (meaning "turning over" in Hungarian), wine made by pouring must on aszú dough which has already been used to make aszú wine.
Máslás: (derived from the word "copy" in Hungarian), wine made by pouring must on the lees of aszú.

15

Name a few Tokaji producers other than Royal Tokaji Wine Company:

Chateau Pajzos, Disznoko, Szepsy, Oremus, Tokaj Hetszolo, etc.

16

What are the minimum sugar and alcohol requirements for Aszú?

Minimum Potential Alcohol: 19%
Minimum Actual Alcohol: 9%
Residual Sugar: min. 120 g/l

17

What is the maximum residual sugar allowed in a száraz wine of Tokaj?

maximum 9 g/l

18

What is the minimum residual sugar allowed in an édes wine of Tokaj?

minimum 45 g/l

19

What is Fehér bor?

white table wine of Tokaj

20

How many Tokaj vineyards are considered first growths and who made the 1700 classification?

74, Transylvanian Prince Rákóczy

21

Tokaj is located at the confluence of which two rivers?

Tisza River and Bodrog River

22

What is the Circle of Mád?

A small contingent of producers in Tokaj committed to elevating the stature of dry wines in the region.

23

What would "New Style" versus "Old Style" be for Tokaji?

One point of view, often referred to as "Old Style", is that wines should be oxidized as much as possible before thee wine goes into the bottle. In barrel aging, the barrels should not be "topped off" as wine evaporates, leaving a large surface area of the maturing with exposed to air. These wines have a dark, nut-brown appearance and a robust, complex aroma and taste, even though they are relatively young, new wines. This wine style and practice was employed during the Communist era and is employed today, most notably by Royal Tokaji Wine Company and Kereskedőház.

Another point of view, or the so called "New Style", is that wines should oxidized as little as possible before they go into the bottle. These wines, when newly bottled, look pale yellow to golden yellow. The wines are certainly not brown or topaz and taste distinctly more floral and honeyed than those of the "old, oxydative style". This method is employed most noticeably by Grof Degenfeld, Hetszőlő, and Dereszla.

There are also several makers who deftly blend the two styles and are somehow able to get the best of both worlds: of these, Szepsy, Arvay, Dobogo and Disznókő, stand out.

24

What does it mean to find a Tokaji labeled Vinarium?

Because of insider know-how and government loopholes, certain distributors and exporters of were able to bottle and/or export wine made by the Borkombinat or by individual family growers under their own label during Communist times. The most notable of these was the Vinarium company whose founder Vencel Garamvári was president of the Borkombinat Torley Champagne division before leaving to found Vinarium. Vinarium bought and exported wine (especially to the US and UK markets) which was often made by the Borkombinat but bottled, possibly blended, stored and shipped by Vinarium. When encountering one of these bottles, it is important to read the fine print as Vinarium always lists who the actual produced the wine on their bottles.

25

What was Hungarovin and Borkombinat?

Wine produced after 1949 but before 1990, when the Communist system was in place in Hungary, was produced by cooperatives and individual families and bottled by the State under the company name "Hungarovin" or "Borkombinat". Wine was exported en masse to the US and Europe by Monimpex. Monimpex was the State-owned "vice" company, managing production and export of wine, tobacco, liquor, et cetera.

26

What is the current name of the state owned Tokaji company?

Tokaji Kereskedőház