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Wine Diploma > Tokaji > Flashcards

Tokaji Flashcards

1
Q

How many hectares are under vine in Tokaji?

A

5747ha

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2
Q

How big is the average vineyard holding in Tokaji?

A

Small - 1.2ha

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3
Q

What is the name of the producer that makes around 35% of all of Tokaji wine?

A

Grand Tokaji

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4
Q

What is the average production in Tokaji in hl?

A

162,000hl

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5
Q

What percentage of Tokaji wine is Aszú?

A

10%

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6
Q

What percentage of Tokaji wine is dry?

A

21%

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7
Q

What percentage of Tokaji wine is exported?

Where are the top markets?

A

40%

China, France, UK and USA

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8
Q

What type of wine from Tokaji is popular on the domestic market and in other eastern European countries?

A

Non-botrytised, inexpensive sweet wine

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9
Q

Tokaji PDO can be broken down into more specific categories of what?

A

Village wine

Estate wine

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10
Q

What is PGI Zempleni?

A

Used for wines made using other grapes (e.g. international varieties) in the Tokaji area
Used for wines with higher yields

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11
Q

What is name is used outside of Hungary for the Sárga Muskotály grape?

A

Muscat Blanc à Petit Grains

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12
Q

What does Sárga Muskotály add to Tokaji blends?

Does it ever appear solo?

A

Adds floral notes to both dry and sweet wines

Appears solo, mainly for dry wines

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13
Q

What is the most planted grape in Hungary?

A

Furmint

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14
Q

Give the key characteristics of the Furmint vine

A

Late ripening (long sunny growing season)
Susceptible to botrytis
Accumulates sugar quickly
Retains acidity

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15
Q

Give a typical tasting note for a dry Furmint wine

A

Lemon, pear, apple
Develops nutty and honeyed aromas with age
Full bodied
High alcohol

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16
Q

What flavours does botrytised Furmint give?

A

Dried apricot and mango

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17
Q

What disease threats would you expect in Tokaji?

Pests?

A

Powdery mildew and grey rot in wet years

Wild boar and birds

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18
Q

Describe how vines are typically trained in Tokaji.

A

Traditionally vines were trained on single posts up to 1,000 vines per ha - still seen for some older plots.

Majority are now trellised using replacement can pruning or cordon training with VSP.

Modern training allows mechanisation but many vineyards are still hand harvested (Aszú must be)

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19
Q

What yields would you expect from Aszú berries?

A

2 to 3 hl/ha

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20
Q

What yields are usually achieved from dry Tokaji wines?

A

30 to 40hl/ha

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21
Q

How many varieties are permitted in Tokaji PDO?

What are the three most important varietals?

A

6

Furmint, Hárslevelú and Sárga Muskotaly

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22
Q

Tokaji is a region of ____ ____: the deep ____ bedrock is overlaid by a complex variety of soils.

A

Extinct volcanoes

Deep volcanic bedrock

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23
Q

What is the name of the volcanic soils is Tokaji that produce the most powerful wines?

A

Nyirok

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24
Q

What is loess soil and where is it found in Tokaji?

What type of wines are produced from it?

A

Sandy silt with high clay content
Found in the west of Tokaji
Delicate wines

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25
Q

What effect does the volcanic bedrock have on vines grown in Tokaji?

What is another benefit?

A

It is a soft soil, meaning vines can root deeply and water stress / nutrient deficiency is rarely an issue

Soft soils make it easy to dig cellars here too

26
Q

What is Zasmidium Cellare?

A

A grey, black, cushiony fungus that is commonly found in cellars in Tokaji. It helps to regulate cellar humidity.

27
Q

Describe the typical climate in Tokaji.

A

Moderate continental

28
Q

What effect do forested peaks have on the Tokaji region?

A

Shelter the Tokaji region from northerly winds

29
Q

Tokaji is located at what latitude?

A

48-49 degrees north

30
Q

What aspect are the best Tokaji vineyards facing? Why?

A

South, south west and south east facing

Maximises sunlight exposure

31
Q

What is the average rainfall in Tokaji?

When does it fall?

Is irrigation permitted?

A

500mm to 600mm - low

Half falls during the growing season

Irrigation is not permitted

32
Q

What conditions in Tokaji make it perfect for producing botrytised grapes

A
  • Rivers Bodrog and Tisza meet; marshes and water meadows are created, making it humid
  • Moist air creates foggy autumn mornings
  • Followed by warm, breezy autumn afternoons (limit grey rot)
33
Q

Give a tasting note for a typical Aszú wine.

A 
Deep amber
Pronounced aromas
Orange peel, apricot, honey
Sweet
High acidity
Full bodied
Low to medium alcohol
Premium to super premium
34
Q

What options do Aszú producers have before macerating grapes?

A
  • Mash grapes into a pulp (pass through a pump)

- Use uncrushed grapes (avoid bitterness from skins and pips)

35
Q

Aszú paste or must will be macerated for ___ to ___ hours.

Wher uncrushed grapes are used, regular ______ will be needed.

A

12 to 60 hours

Regular punchdowns

36
Q

Macerating berries or paste in must produces the ____ styles of Aszú wine.

A

Lightest

37
Q

Macerating berries or paste in fermenting must produces the most ____ styles of Aszú wine.

Why must winemakers ensure that berries are both ripe and clean if choosing this method of maceration?

When does the strongest extraction occur?

A

Complex

This gives the strongest extraction, so could extract unripe, bitter flavours.

Extraction is stronger at the start of fermentation, as it is most active then

38
Q

Explain the process of making Aszú wine following maceration in must or fermenting must.

A
  • Juice is drained
  • Berries or paste are pressed
  • Must is fermented / continues fermenting until desired balance of alcohol and sugar is reached
39
Q

What type of yeasts are preferred for the fermentation of Aszú wines and why?

What vessels are commonly used for fermentation?

A

Cultured - allows for a reliable fermentation at higher sugar levels

Both stainless steel and oak barrels

40
Q

If macerating Aszú berries/ paste in a young finished wine, the wine must be minimum ___% ABV

A

12.08%

They are usually higher though, around 15%

41
Q

If macerating Aszú berries/ paste in a young finished wine, are there stipulations about which varietals to use?

A

No

42
Q

What is the effect on the final wine if Aszú berries/ paste are macerated in a heavily botryitised finished wine?

A

It can add complexity

43
Q

What is the effect on the final wine if Aszú berries/ paste are macerated in a neutral finished wine?

A

The aszú berry character will show through more

44
Q

What is the minimum ageing period for Aszú wines?

A

18 months

Many age for longer

45
Q

What bottle must be used for Aszú wines

A

A clear 500ml bottle

46
Q

What type of vessels are typically used for maturing Aszú wines?

A

Traditionally Hungarian oak is favoured
136l Gonci were favoured
Most producers now switching to 300-500l barrels

47
Q

What is the minimum sugar levels permitted for Aszú?

How are wines with lower sugar levels labeled?

A

120g/l (previously 5 puttonyos)

Late harvest or Tokaji Edes Szamorodni

48
Q

If an Aszú wine has over 150g/l of sugar it can be labelled as what?

A

6 puttonyos

Labelling as Puttonyos is allowed but no longer mandatory

49
Q

What is Tokaji Eszencia?

A

A very rare super premium priced wine made with the free run juice of Aszú berries.

The juice is so sweet that it can take years to ferment and even then they only reach very low levels of alcohol

50
Q

What is the minimum sugar level permitted for Tokaji Eszencia?

What level of alcohol would you expect for these wines?

A

450g/l

They do not usually exceed 5% ABV

51
Q

How do Tokaji Eszencia wines compare with Aszú wines?

A

More pronounced and concentrated flavours
Sweeter
Lower alcohol
High acidity and long ageability

52
Q

What is the minimum sugar level permitted for Tokaji Late Harvest wines?

A

45g/l, but many are higher

53
Q

Describe the main differences between Aszú wines and Tokaji Late Harvest wines.

A
  • Tokaji Late Harvest wines use a lower proportion of botrytised grapes
  • Late Harvest are lighter in body
  • Late Harvest wines have no compulsory oak ageing (many spend little or no time in oak)
  • Late Harvest have more emphasis on fruit
54
Q

What is Szamorodni wine?

What two types of Szamorodni wine are produced? How do they differ?

A

Made from whole bunches of grapes with varying levels of healthy and botrytised grapes

Edes Szamorodni - sweet (more common)
Szaraz Szamorodni - dry (aged under flor for up to ten years)

55
Q

What is the minimum sugar level for Edes Szamorodni?

A

45g/l, but many are higher

56
Q

What is the minimum ageing requirement for Edes Szamorodni?

A

6 months in oak

57
Q

Compare Edes Szamorodni wines with Aszú.

A
  • Direct pressing rather than maceration
  • Lower levels of botrytised grapes
  • Fresher in style
  • Lighter in body
  • Less oak ageing
  • Still can be excellent in quality
58
Q

Describe how Szaraz Szamorodni wines are produced

A
  • Made from whole bunches of healthy grapes
  • Aged under flor for up to ten years
  • Nutty rancio character with green apple
59
Q

As dry wine production in Tokaji increases, where are growers planting new vineyards and why?

A

Higher and windier sites above the fog zone

This reduces the chances of botrytis infection

60
Q

Describe the typical winemaking process for dry Tokaji wines.

A

Earlier picking
Stainless steel ferments
Generally less interventionist approach
Some oak maturation may be an option

61
Q

Tokaji PDO dry wines with a labelled single varietal must be ___% from that grape

A

85%

Wine Diploma (62 decks)

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