How is Tokaji wine made?

How is Tokaji Aszu made?

1. Noble rot grows. Botrytis cinerea concentrates sugars and flavors in the grapes. Wine Folly says Tokaj’s climate supports it: morning mist and humidity from the Tisza and Bodrog rivers encourage the rot, and dry afternoons stop it spreading too fast and preserve acidity.
2. Hand-picking. Shriveled, botrytized berries, the aszu berries, are picked by hand over several weeks in multiple passes. Only fully botrytized grapes are harvested.
3. Maceration. The aszu berries are added to a dry base wine and macerated with it for up to 36 hours. This transfers their sugar, acid and flavors such as dried fruit, honey, saffron, marmalade and ginger.
4. Pressing and fermentation. The skins are pressed off and the wine ferments and ages slowly.
5. Aging. It ages in 220-liter Hungarian oak Szerednyei barrels in cool, humid cellars cut into volcanic hills. The minimum is 18 months, and many wines age longer.

What grapes are used?

Mainly Furmint, Harslevelu and Sargamuskotaly (Yellow Muscat), which suit the development of botrytis.

What are puttonyos?

The quantity of aszu berries added sets the sweetness, now measured as residual sugar. Wine Folly lists 5 puttonyos as at least 120 g/L and 6 puttonyos as at least 150 g/L. Older bottles and some sources use lower levels, so read the label.

How does it taste?

Aging turns the wine deep gold and adds spice, nut and waxy notes. Expect dried apricot, honey, marmalade and ginger alongside a firm acidity.

Is Tokaji only sweet?

No. Dry Tokaji is also made, but Aszu is the famous sweet style.

How do you serve it?

In small glasses, as with other sweet wines; this is general guidance, not a rule from the source. See our guide on storing and serving it at how should Tokaji wine be stored and served.