When it comes to the grape used to make Tokay, or Tokaji as it is sometimes spelled, the star of the show is the Hungarian Furmint grape. This grape variety is indigenous to Hungary and is primarily grown in the Tokaj region in the northeastern part of the country. The Furmint grape has a long history in this region and has been used to produce Tokay for centuries.
The Furmint grape is particularly well-suited for the production of sweet wines due to its high acidity and thick skins. These qualities allow the grape to develop botrytis cinerea, also known as noble rot, which is a beneficial fungus that concentrates the sugars and flavors in the grapes. This is a crucial step in the production of Tokay, as it contributes to the wine's characteristic sweetness and complex flavor profile.
I had the pleasure of visiting the Tokaj region in Hungary a few years ago, and it was truly a remarkable experience. The vineyards were stunning, with rows upon rows of Furmint grapevines stretching across the landscape. It was fascinating to see how the grapes were carefully tended to by the winemakers, ensuring that they were in the best condition for producing high-quality Tokay.
One of the things that struck me during my visit was the dedication of the winemakers to preserving the traditional methods of Tokay production. The grapes are typically harvested late in the season, allowing them to fully ripen and develop the flavors and sugars necessary for the creation of this unique wine. The handpicking of the grapes is still a common practice, as it allows for careful selection and ensures that only the best grapes make their way into the final product.
Once the grapes are harvested, they are usually pressed and the juice is then fermented. The fermentation process can vary depending on the desired style of Tokay. In some cases, the fermentation may be stopped early to retain a higher level of residual sugar, resulting in a sweeter wine. On the other hand, a longer fermentation may be employed for a drier style of Tokay.
After fermentation, the wine is typically aged in oak barrels for a period of time, which further enhances its complexity and allows the flavors to develop. This aging process is an essential step in the production of Tokay, as it adds depth and richness to the wine.
When it comes to the flavor profile of Tokay, it can vary depending on factors such as the grape quality, the vintage, and the aging process. However, common descriptors for Tokay include flavors of honey, apricot, orange peel, and sometimes even a hint of botrytis. The wine is known for its luscious sweetness balanced by a vibrant acidity, creating a harmonious and indulgent drinking experience.
In conclusion, Tokay is made from the Hungarian Furmint grape, which is grown predominantly in the Tokaj region of Hungary. This grape variety, with its high acidity and thick skins, allows for the development of noble rot and the concentration of sugars and flavors. The traditional methods of handpicking and careful fermentation and aging contribute to the unique character of Tokay. So, if you're looking for a memorable and sweet white wine experience, Tokay is definitely worth exploring.