Tokaji

Tokaji is a type of dessert wine traditionally produced in the Tokaj wine region located in northeastern Hungary and southeastern Slovakia. The unique characteristics of Tokaji wine are largely attributed to the region's climate and soil, which encourage the growth of the Botrytis cinerea fungus, also known as "noble rot". This fungus shrivels the grapes, concentrating their sugars and flavors, and imparting a distinctive taste to the wine.

History

The production of Tokaji wine dates back to the 16th century, making it one of the oldest botrytized wines in the world. The wine gained international recognition in the 17th century when it was favored by royalty and nobility throughout Europe, earning it the nickname "Wine of Kings, King of Wines".

Production

Tokaji wine is made from a blend of grape varieties, primarily Furmint and Hárslevelű, with smaller amounts of Muskotály, Zéta, and Kövérszőlő. The grapes are left on the vine until late autumn to allow the noble rot to develop. After harvest, the shriveled grapes are mashed into a paste known as aszú, which is then added to a base wine and aged in oak barrels.

The sweetness of Tokaji wine is measured in Puttonyos, a unit that refers to the amount of aszú added to the base wine. Tokaji wines can range from 3 to 6 Puttonyos, with 6 being the sweetest. There is also a special classification known as Tokaji Eszencia, which is made entirely from the free-run juice of aszú grapes and is considered one of the sweetest wines in the world.

Taste and Pairing

Tokaji wines are known for their rich, complex flavors and high acidity, which balances out the sweetness. They often have notes of honey, apricot, orange peel, and spices, with a long, lingering finish. Tokaji wines are typically served chilled and can be paired with a variety of foods, including foie gras, blue cheese, and fruit desserts.

See Also

• Hungarian wine
• Dessert wine
• Botrytized wine
• Furmint
• Hárslevelű