Ch 24

Question 1

Traditional law of Tokaji

Answer 1

min RS traditional 60g/L
-scale of 3 to 6 Puttonyos which depends upon sugar levels
24 months in oak

Question 2

modern style sweet wines from Tokaji

Answer 2

EXTENDED TIME ON VINES
LATE HARVEST- get the mature effect in less time
BOTRYTIS -prestigious wine are produce by fermenting the botrytised grapes (sautern like or TBA)

Question 3

Tokaji Eszencia Essance or Nectar

Answer 3

-extremely rare wine, seldom avaiable
__- is made w/ FR juice of Aszu berries and can take years to ferment
-min level RS 450 g/L
-balance very high acid and concentration of flavor

Question 4

climate and geography of Tokaji

Answer 4

• moderate
• best vineyards are on hillside southern aspects
• Bodroy and Tisza rivers
• noble rot

Question 5

Aszu wine

Answer 5

made base wine from healthy grapes

• affected barreis are macerated in base wine form 12-60 hours
• amount of baries w/ determined sweetness
• puttony
• amber color, high acid, intense aroma, orange peel, apricots, honey, as concentration increases sweetness increasase

Question 6

Tokaji Szamorodri

Answer 6

As it Comes–> harvest is partially affected by noble rot

1) Dry wine produced: Szaraz–> will show characteristics of noble rot in a dry wine
2) Sweet wine produce: Edes
3) wine is aged in cask for 1 year and another 2 years before release
4) dry wine cannot be completely filled in barrel so that it can develop flor like yeast character

Question 7

Tokaji dry wines w/ o Bytrytis

Answer 7

• gaining importance
• allows producers to make wine in years w/ o botrytis
• DRY: vary from simple unoaked, drink young to concentrated age worthy blends
• Usually furmint

Question 8

3 levels of Nobel rot in Tokaji

Answer 8

1) Aszu–> wide spread noble rot
2) bunches not affected by noble rot
3) Sazamorodni: as it comes

3 different harvest make 3 distinct styles of wine

Question 9

3 principle grapes of Tokaji

Answer 9

FURMINT--> most widely planted
young-apple
old-nutty honey
sweet- Aszu
HARSLEVELU--> perfume
SARGA MUSKOTALY- musca blanc a petits grains
aromatic quality

Question 10

what are the kinds of wine made in Tokaji

Answer 10

DRY
SWEET  --- 3 styles
Aszu
Tokaji Eszencia (essence or Nectar)
Late harvest wines

Question 11

describe late harvest Tokaji

Answer 11

not always made from grapes affect by noble rot

• wine made in more a conventional manner
• all the grapes are crushed, pressed, and fermented together
• less sweet (typically) then Aszu and matured for a shorter period of time before released

Question 12

describe Aszu is made

Answer 12

1) start with dry white wine made from healthy white grapes
2) add to the base wine, grapes w/ noble rot that were individually selected and made into a paste
3) noble rot grapes macerate in base wine adding flavor and sweetness

Question 13

describe the Aszu final wine

Answer 13

• Famous Botrytised wine from Tokaji
• oak aged
• high acid
• sweet
• aroma of orange peal, apricot and honey

Question 14

describe Furmint in Tokaji

Answer 14

most planted in the region

• concentrated high level of acid with flavors of apples
• susceptible to noble rot
• age develops rich honey and aroma
• premium wine can be dry and sweet (Aszu)

Question 15

what are 3 wines that compose Tokaji wine?

Answer 15

furmint - most planted brings acid
Harslevelu- aromatic
Sarga Muskotaly or Musket brings aromatics

Question 16

what kind of wine does Tokji make

Answer 16

Premium botrytised sweet wines made possiable by rivers in the region Bodrog and Tisza

and Late harvest wine (sweet)

Question 17

describe Eszencia

Answer 17

the botrysis grapes are crushed and only the free run juice is used

• so sweet that it takes years to ferment
• not more than 5 ABV
• can be aged for century or more
• balanced of sweetness and acidity

Question 18

define Puttony

Answer 18

a laboring system on Azsu wines based on the amount of sweet grapes that are macerating in the base win

_____ is the unit that describes level of sweetness

Question 19

Puttonyos

Answer 19

level of sweetness from 3 (least) to 6 (most sweet)

-2013 system changed to the 3-6 categories