Tokaj's main
wine varieties
Tokaj's special winemaking processes have resulted in wine varieties that are completely unique to the region. We have summarized the most important information about these distinctive wine varieties and their production processes, which have been developed over centuries with the evolution of winemaking in Hegyalja.
Tokaj had produced the most expensive wines in the world for several centuries, and that is for a good reason of course. There are three major factors why Tokaj wines are the jewels of oenology: the region's geographical attributes, the high exposure to weather conditions and the labor intensive unique wine making process. The microclimate of this wine region combined with the amazing vulcanic terroir is completely unique to Tokaj, furthermore production of Tokaj’s classical wine types - which are produced from the "aszú" berries thanks to the noble rot - are extremely dependent on the weather conditions, aszú wines cannot even be made in every vintage. Last but not least, the wine making process involves highly intensive manual work with procedures strictly regulated since the 16th century.
Due to their high content of sugar and acidity the most prestigious wine types are perfect for long maturation, the best vintages have the aging potential of several centuries! Tipically, fresh wines have the notes of peach, tropical fruits, apple and honey, adding dried fruits, nuts, fig, tobacco, vanilla on maturation. The following types are exclusive to Tokaj: Essencia, Aszú, Aszúeszencia, Szamorodni, Fordítás, Máslás. Below you will find the description of the most sought wine types of the region.
Essencia
The soul of vintages
A special wine for special occasions, and for wine collectors. Essencia can be aged for several centuries. It is the free-run juice of the hand-picked, botritized grapes, and - as its name suggests - it is the essence of the given vintage in Tokaj.
From 100 kg of hand-picked Aszú berries, only less than 0.5 liters of high quality Essencia can be extracted. It takes several years to ferment, and will usually not reach an alcohol level above 3%. It is so intensive and sweet with >450 grams of sugar / liter, it is usually served from a tablespoon. With more than 300 trace elements present in this precious liquid it can also be consumed as a nutritional supplement.
Aszúeszencia
The Viceroy
The highest concentration level of Aszú wine - you will find description of what exactly an Aszú wine in the next section. Residual sugar level of the Aszúeszencia is between 180 – 450 grams / liter, which gives the wine the ability to age perfectly. Although you would think that the high level of sugar makes it too sweet to drink, however the level of acidity which is present in the liquid perfectly counterbalances the sweetness; that's exactly the magic of aszú wines, along with the beautiful aromas deriving from the noble rot, the terroir and barrel aging.
This wine type is discontinued from 2013, as it was often confused with the Essencia, hence as time passes this Tokaji wine type is becoming a rarity. Make sure you buy one (or two) if you come across this wine.
Aszú
The Star of Tokaj
For the famous aszú wine, the shriveled aszú grapes are handpicked during the harvest over several weeks, with pickers returning multiple times to the rows, collecting the grapes in separate containers. At the end of the harvest, the aszú berries are crushed into a paste, known as 'aszú dough.' As the first key step in the winemaking process, this paste is soaked in a 'base wine' or in must made from normal (non-aszú) grapes. This process is called maceration. The aszú berries are soaked in the base wine for anywhere from 12 hours to 3 days, with regular stirring to help the base wine or must absorb as much of the aszú's aromas and flavors as possible. Afterward, the liquid is pressed and placed into oak barrels, where it undergoes further fermentation and is aged for at least 18 months.
Aszú wines typically feature a number alongside the term 'puttonyos,' which refers to the quantity of aszú berries used in the process and the intensity of flavor. Historically, a puttony, a wooden container, was used to measure the amount of aszú berries added to a Gönci barrel (136 liters) of base wine or must. Thus, a 3-puttonyos aszú contained the berries from 3 puttonys, a 4-puttonyos contained 4, and so on. Aszú wines are classified as 3, 4, 5, or 6 puttonyos. The higher the puttony number, the more intense and expensive the wine. Under previous regulations, a 3-puttonyos aszú had to contain at least 60 grams of residual sugar per liter, while a 6-puttonyos required a minimum of 150 grams per liter. In 2013, these regulations changed, and now all aszú wines must contain a minimum of 120 grams of residual sugar per liter.
Szamorodni
The Baroness
In the making of Tokaji Szamorodni, both healthy grapes and those shriveled by noble rot are used together. Due to the presence of the aszú grapes, the wine inherits the beautiful botrytized aromas of peach, honey, and citrus, which are characteristic of aszú wines. The name Szamorodni comes from Polish traders, who began exporting Tokaji wines from the region in the 16th century, and it means 'as it was grown.' The wine must be aged for two years before release, with at least one year spent in wooden barrels.
There are both sweet and dry Szamorodni wines. Sweet Szamorodni must contain at least 45 grams of residual sugar per liter, although many producers make it with much higher sugar content. Dry Szamorodni has a character similar to Fino Sherry. Try both the sweet and dry versions to find out which one suits you best!
