24. Tokaj Flashcards Preview

WSET 3 by Sarp Sarac > 24. Tokaj > Flashcards

Flashcards in 24. Tokaj Deck (23)
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1
Q

What is the climate of Tokaj?

A

Moderate

2
Q

Where are the best vineyards located in Tokaj?

A

Hillside slope with southerly aspects

3
Q

Which geographical factor in Tokaj promotes the noble rot?

A

Humidity created by rivers Bodrog and Tizsa and their tributaries

4
Q

Which grape varieties are used to make Tokaji?

A
  • Furmint
  • Harslevelü
  • Sarga Muskotaly (Muscat Blanc a Petits Grains)
5
Q

What is the most widely planted grape variety in Tokaj?

A

Furmint

6
Q

Tasting notes for Furmint

A
  • High acid
  • Flavors of apple when young
  • Develop flavors of nuts and honey as they age
7
Q

What kinds of wines can be made from Furmint?

A
  • Premium quality dry white wines

- Sweet Azsu wines

8
Q

What do the Harslevelü and Sarga Muskotaly grapes add to a blend?

A

Aromas

9
Q

How is bottling different for dry and sweet wines in Tokaj?

A

Dry wines: 750 ml bottles

Sweet wines: 500 ml bottles

10
Q

How do the grape growers in Tokaj categorize the grapes during harvest?

A
  • Aszu (rotten): Affected by noble rot
  • Szamorodni (as it comes): Partially affected by noble rot
  • Unaffected grapes
11
Q

What is the style of dry wines in Tokaj

A

The style differs from producer to producer, from simlple unoaked wines to more concentrated, oaked (new), age-worthy blends. Usually made with Furmint grape.

12
Q

Are Szamorodni wines dry or sweet.

A

They can be both dry or sweet, depending on the amount of noble rot that is present

13
Q

What is the minimum amount of aging required for Szamorodni wines?

A

2 years with 1 year in oak. But mostly they are aged longer

14
Q

Traditionally, what technique is used for the production of dry Szamorodni wines?

A

The casks are not filled completely, so a flor-like yeast develops, which gives the wines a character like Fino-Sherry

15
Q

How are Tokaji Aszu wines produced?

A
  • First a base wine is made from healthy grapes
  • The aszu grapes are gently mashed into a thick paste
  • Before, during or after the fermentataion, paste from aszu berries are macerated in base wine (12-60 hours)
16
Q

What determines the final sweetness of a Tokaji Aszu wine? How is it expressed?

A
  • The amount of Aszu berries

- Puttony

17
Q

Tasting notes of Classic Tokaji

A
  • Deep amber color
  • High acidity
  • Intense aromas and flavors of honey, apricot, orange peel
18
Q

What is Tokaji Eszencia?

A

Tokaji wine made from the free run juices of aszu berries

19
Q

What is the legal minimum amount of sugar in Tokaji Eszencia wines?

A

450 gr/L

20
Q

What is the alcohol level of Tokaji Eszencia wines? Why?

A
  • Usually less than 5% abv

- Because the must is so sweet that it takes years to ferment and even after that time wines remain low in alcohol

21
Q

What are the minimum sugar levels and aging requirements for Tokaji wines in traditional and new (2013) laws?

A
  • Traditional law: Minimum sugar 60 gr/L, (for Aszu Eszencia 180 gr/l), 24 months in oak, could only be released from the January in the 4th year after harvest
  • 2013 law: 120 gr/l (5 puttonyos of traditioanl law), 18 months in oak, could only be released from the January in the 3rd year after harvest
22
Q

How are the most modern style sweet wines of Tokaj labelled?

A

Late harvest

23
Q

How is the production of modern style botrytized sweet wines of Tokaj different than the production of Tokaji Aszu wines?

A

They are produced by fermenting botrytized grapes (like Sauternes or TBA) rather than macerating