The sweet wine of Hungary is known as Tokaji, pronounced as toke-EYE. This delightful dessert wine has a rich history and is renowned for its unique production method. Hungarian winemakers were the first, back in the early 17th century, to discover the potential of grapes infected with the Botrytis fungus, also known as noble rot.
Tokaji wine is made using a combination of botrytized grapes and healthy grapes. The botrytized grapes are left on the vine for an extended period, allowing the Botrytis fungus to take hold. This fungus causes the grapes to become partially raisined, concentrating the sugars and flavors in the process. The healthy grapes are then harvested separately and blended with the botrytized grapes to create the desired sweetness and complexity in the final wine.
The Tokaji production process is highly labor-intensive and requires meticulous attention to detail. Harvesting the botrytized grapes requires multiple passes through the vineyard, hand-selecting only the grapes that have reached the perfect level of botrytization. This selective harvesting ensures that only the highest quality grapes are used in the wine.
One of the most famous and sought-after styles of Tokaji wine is Aszú. This wine is made with botrytized grapes that have been individually hand-picked and then crushed into a paste known as Aszú berries. These berries are then macerated in a base wine, which is typically made from healthy, non-botrytized grapes. The Aszú berries impart their concentrated flavors and sweetness to the base wine, resulting in a luscious and complex dessert wine.
The sweetness level of Tokaji wines is measured using a unique system known as puttonyos. Puttonyos refers to the amount of Aszú berries added to the base wine. The higher the number of puttonyos, the sweeter and more concentrated the wine will be. Tokaji wines can range from 3 puttonyos, which is semi-sweet, to 6 puttonyos or more, which are intensely sweet and decadent.
In addition to Aszú wines, Tokaji also produces other styles such as Szamorodni and Eszencia. Szamorodni is made from a mixture of botrytized and healthy grapes, similar to Aszú, but with a lower sugar concentration. It can be either dry or sweet, depending on the winemaker's preference. Eszencia, on the other hand, is the rarest and most precious style of Tokaji wine. It is made solely from the free-run juice of botrytized grapes and has an incredibly high sugar content, often reaching levels above 600 grams per liter.
Personally, I have had the pleasure of tasting Tokaji wines on a few occasions, and each experience has been unforgettable. The richness, complexity, and balance of flavors in these wines are truly remarkable. The sweetness is beautifully balanced by vibrant acidity, creating a harmonious and elegant drinking experience. Pairing Tokaji with desserts such as crème brûlée or blue cheese is a match made in heaven, as the wine's sweetness and depth of flavor complement these dishes perfectly.
In conclusion, Tokaji is the sweet wine of Hungary, known for its unique production method using botrytized grapes infected with the noble rot. This labor-intensive process results in luscious and complex wines, ranging from semi-sweet to intensely sweet, depending on the puttonyos level. Whether enjoyed on its own or paired with desserts, Tokaji is a true delight for wine lovers seeking a decadent and unforgettable experience.