Tokaji｜Hungary｜Wine Time

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Tokaji

The place with the longest history of botrytis liqueur

Tokaji is a place name, and the wine produced in the Tokaji area is Tokaji. Tokaji, located in northeastern Hungary, is the place with the longest history of brewing botrytis liqueur, which can be traced back to the 17th century. Even Sauternes, which is famous for its botrytis liqueur in Bordeaux, France, still produces A full century later than Tokaj. The brewing of Tokaji botrytis liqueur is very labor-intensive and time-consuming. Its color is golden amber, and its honey-like sweet taste is unforgettable. Tokaji’s botrytis liqueur has therefore become a respected drink restricted to European royal families. The small town of Kay is listed as a wine reserve by the Hungarian government, and the production and sale of its noble rot liqueur is strictly controlled and restricted.

Special wines

botrytis liqueur

The "noble rot" of noble rot wine, as the name suggests, is a type of bacteria called Noble rot/Botrytis Cinerea. After it attaches to and infects grapes and dries them up, the grapes are used to make wine, and the wine produced is It's called "noble rot wine". Why are these bacteria-infected grapes used to make wine?
When grapes are infected by botrytis, the mycelium will invade the grape skins and absorb the water and nutrients inside the grapes, causing the grapes to become shriveled, concentrating the sugar, and becoming very sweet grapes. Of course, the wine produced will be very sweet.

The "preciousness" of this kind of botrytis sweet wine lies in the right time, place and people. First of all, it is necessary to ensure that the grapes grow stably until the botrytis bacteria attach. If the climate is not good that year and there is not enough sunlight and it is too humid, the grapes infected by the bacteria will easily rot due to excessive rot. And cannot be used. Moreover, botrytis grapes must be harvested by hand. It is almost difficult to squeeze out juice from shriveled grapes, and the brewing process is slow. Hungary’s sweetest botrytis wine must use a very large amount of botrytis grapes to produce a little bit of sweet spirit. You know how precious it is.

Grape

Furmint

Furmint is extremely popular among wine gurus, who rave about the variety. Jancis Robinson found it outstanding, precise, characterful, well structured and with moderate acidity. Elizabeth Gabay said that Fermin belongs to the international classics and has excellent potential to inherit the terroir. It has a fruity aroma, with notes of apple, lime, lemon, ginger and honey. Caroline Gilby was also impressed by its potential to express terroir, minerality, complexity and passion.

While fermint is very versatile, I don't just mean that you can make both sweet and dry wines with it. You can actually make many different kinds of sweet wines from it – aszú, szamorodni, ausbrusch, auslese, trockenberen auslese, late harvest wine. The qualities that make it a premium sweet wine grape are also important when making dry Fulminte wines, which can produce a variety of delicious styles of dry wine to appeal to a variety of palates. Its high acidity can be a challenge, but this adds crispness and good aging potential.

Know more about Furmint

Grade

Eszencia has only about 5% alcohol content and is only produced in the best vintages, making it one of the rarest and most expensive wines in the world. Aszú is the most common Tokaji botrytis sweet wine on the market. The main difference from Esszenia is that Aszú adds dry white wine during the brewing process. According to the amount of aszú grapes added, there are four levels of sweetness puttonyos 3. 4, 5, 6. Puttony is a Hungarian container used to hold aszú noble rot grapes. The famous number on the wine label is the number of noble rot grapes filled into the barrel for brewing. Puttonyos 3 means 3 scoops, puttonyos 4 means 4 scoops...and so on. . 5 Puttonyos: 120-150 6 Puttonyos: 150-180 Essencia: 450-850 In recent years, Tokaji Furmint has gradually been proven to be a dry white wine variety with aging potential. Dry white wine has indeed gradually become the mainstream in the market (compared to sweet white wine). The reason is that the brewing time is shorter and it is easier to pair with meals. Many producing areas famous for sweet white wine, such as Bordeaux Sauternes, are also brewing The reform of dry liquor.