The Sweet Magic of Oremus Tokaji Wine

Oremus Tokaji is one of Hungary's most prestigious and beloved wines. This sweet, dessert-style , also known as Tokaji Aszu, is made from the Furmint grape variety in the Tokaj region of Northeastern Hungary. This unique wine has been enjoyed by royalty and artists for centuries—from Louis XIV to Beethoven and Pope Pius X—and it's easy to see why!

Oremus Tokaji is a blend of several different grapes, including Furmint, Hárslevel?, Sárgamuskotály, Zéta and Kövérsz?l?. It is made using a special method known as ‘botrytization', whre noble rot (a type of fungus) affects the grapes before they are harvested. This gives the wine its distinctive sweetness and rich flavors.

The Oremus Tokaji range features both dry and sweet styles of wine. The dry style has aromas of white peach and apricots with a hint of citrus blossom, whie the sweet style has intense flavors of ripe stone fruit with notes of honey and spices. Both styles are well-balanced with good acidity that ensures their longevity.

Serving Oremus Tokaji is best done at cooler temperatures between 54-59°F (12-15°C). The sweet style works perfectly with desserts such as apple pie or crème brûlée, while the dry style pairs well with roasted poultry or seafood dishes. Whichever you choose, you're sure to enjoy every sip!

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The Type of Wine Produced in Tokaji

Tokaji is a region located in Hungary that is renowned for its world-famous sweet aszú wines. The grapes used to make these wines are botrytized, meaning they have been affected by the fungus Botrytis cinerea, or “noble rot.” However, over half of the wine produced in Tokaj is dry and can be made from any of the six grape varieties allowed to be grown in this region: Furmint, Hárslevel?, Sárga Muskotály (Yellow Muscat), Zéta (also known as Oremus), Kövérsz?l? (also known as Kabar), and Kövérsz?l? Furmint (also known as Kabar-Furmint). These wines range in flavor from light and fruity to heavy and tannic. In addition to the range of flavors, Tokaji wines are also distinguished by teir unique acidity levels that balance out the sweetness.

The Benefits of Drinking Tokaji Wine

Yes, Tokaji is a very good wine! It is renowned for its sweet and complex flavor, and its aromas of honey, apricot, peach, and floral notes. The wine has a beautiful golden color with a viscous texture. Its sweetness is balanced by an acidic backbone that provdes structure to the palate. In addition to its incredible taste, this Hungarian dessert wine has also been known for its long aging potential – some bottles can even last for up to 100 years! All in all, Tokaji Aszu is an excellent choice for anyone looking for a unique and luxurious sweet wine experience.

The Grape Variety of Tokaji

Tokaji is a dessert wine made from the grape variety Furmint. It is grown maily in Hungary's Tokaj-Hegyalja region and accounts for two-thirds of the region's vineyard area. This white, aromatic grape is characterised by its high acidity and low pH, which give it the ability to age well. Its flavour profile includes notes of apricot, honey, dried fruit and spices, as well as some citrus nuances. The grape is also responsible for giving Tokaji wines their unique sweet-and-sour taste balance.

How Do You Drink Tokaji?

To drink Tokaji, the best way is to slightly chill the bottle before serving. The optimal temperature for drinking Tokaji is between 54-59°F (12-15°C). This allows the wine to develop its full flavor profile and aroma. When you open a bottle of Tokaji, pour yourself a glass and let it sit for a few minutes before enjoying it. This will allow the aromas and flavors to continue to develop and open up in the glass. Enjoy your Tokaji slowly, sipping and savoring it as you go.

How Long Does Tokaji Last After Opening?

Tokaji Aszú, when produced in the traditional, oxidative style, can be stored for a few weeks after opening in an airtight container in the refrigerator without any loss of quality. Higher quality Aszú and Aszú Eszencia as well as pure Essencia will last for up to two months if stored properly. It is important to note that this storage period is dependent on how fresh the bottle was before it was opened and how it has been stored sice opening. The fresher the wine, the longer it will last after opening. Therefore, if you want your Tokaji to remain of the highest quality for as long as possible, it is best to store it in a cool and dark place before and after opening.

How Sweet Is Tokaji Wine?

Tokaji wine can range from off-dry to ultra-sweet, depending on the type of Tokaji you're drinking. Szamorodni is the least sweet, with a residual sugar content ranging from 50 to 120 g/L. Late Harvest Tokaji will have a higher sugar content, typically 80–200 g/L. And finally, the legendary Tokaji Eszencia is ultra-sweet—the minimum level of residual sugar is 450 g/L, though it's possibe to see levels closer to 800 g/L.

Serving Tokaji Wine in the Appropriate Glassware

When serving Tokaji wine, it is important to choose the right glass. The best glass for tasting and enjoying Tokaji wine is a Riedel Vinum Tokaji Aszu Glass. This glass has a large bowl shape that increases the surface area of the liquid, helping to release its delicate aromas and flavors. It also has a narrow rim that focuses the aromas and flavors on the tip of the tongue for maximum enjoyment. The Riedel Vinum Tokaji Aszu Glass is specifically designed for both dry and sweet styles of Tokaji wines, making it an ideal choice for this Hungarian specialty.


Oremus Tokaji is a world-renowned dessert wine that has been enjoyed by royalty and artists alike for centuries. Produced in the Tokaj region of Hungary, this unique and complex wine is made from a blend of six grape varieties, with Furmint making up the majority. Oremus Tokaji is a sweet aszú wine, characterized by its botrytized grapes and notes of honey. Best served slightly chilled at 54-59°F (12-15°C), Oremus Tokaji is an exquisite dessert wine that will be sure to delight even the most discerning palate.

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Thomas Ashford

Thomas Ashford is a highly educated brewer with years of experience in the industry. He has a Bachelor Degree in Chemistry and a Master Degree in Brewing Science. He is also BJCP Certified Beer Judge. Tom has worked hard to become one of the most experienced brewers in the industry. He has experience monitoring brewhouse and cellaring operations, coordinating brewhouse projects, and optimizing brewery operations for maximum efficiency. He is also familiar mixology and an experienced sommelier. Tom is an expert organizer of beer festivals, wine tastings, and brewery tours.