Tokaji
Tokaji refers to the wines produced in the Tokaj region of north-eastern Hungary, historically renowned for its botrytised sweet wines and recognised as one of the world’s classic wine regions.[1]
Historical Background
Viticulture in Tokaj dates back at least to the 12th century, though the reputation of Tokaji wines developed significantly in the 16th and 17th centuries, when they were prized in the courts of Europe.[2] Tokaji Aszú, made from grapes affected by Botrytis cinerea, became especially renowned for its sweetness and longevity. The region’s cultural importance is reflected in its designation as a UNESCO World Heritage Site' in 2002.[3]
Geography and Terroir
The Tokaj region lies at the foothills of the Carpathian Mountains, near the confluence of the Bodrog and Tisza rivers.[4] This geography creates humid autumn conditions that encourage noble rot, essential for Tokaji Aszú. Soils vary from volcanic tuff to loess and clay, supporting a diversity of expressions within the region’s vineyards.
Grape Varieties
Six grape varieties are authorised in Tokaj, the most important being Furmint, which provides high acidity and structure.[5] Hárslevelű contributes aromatic richness, while Sárgamuskotály (Muscat Blanc à Petits Grains) imparts floral notes. Lesser-planted cultivars include Zéta, Kövérszőlő and Kabar, often used in blends.
Wine Styles
Tokaji Aszú
The region’s most famous wine is Tokaji Aszú, produced by macerating botrytised grapes (aszú berries) with a base wine or fermenting must. The sweetness level is traditionally measured in puttonyos, though since 2013 all Aszú must reach at least 120 g/L residual sugar.[6]
Szamorodni
Szamorodni (“as it comes”) may be dry or sweet, depending on the proportion of botrytised berries harvested together with healthy grapes. Dry styles often show oxidative notes, while sweet Szamorodni has residual sugar and botrytis character.
Eszencia
Tokaji Eszencia is made from the free-run juice of hand-collected aszú berries, resulting in a wine of extraordinary sugar concentration, very low alcohol, and remarkable longevity.[7]
Dry wines
Since the late 20th century, high-quality dry wines, particularly from Furmint, have gained recognition for their precision and minerality, broadening the profile of the region beyond sweet styles.[8]
Modern Production and Regulation
The region operates under strict regulations administered by the Tokaj Wine Region Council (Tokaj Borvidék Hegyközségi Tanácsa). Vineyard classification has historical roots, and contemporary rules emphasise controlled yields and quality standards.[9] Winemakers today balance heritage methods with modern technology, ensuring the preservation and renewal of Tokaji’s international reputation.
See also
References
- ↑ Robinson (ed.), The Oxford Companion to Wine, Oxford University Press, 2015.
- ↑ Balint, Tokaj – A Guide to the Wines of Hungary, Ambeli Press, 2014.
- ↑ UNESCO World Heritage Centre, “Tokaj Wine Region Historic Cultural Landscape”, whc.unesco.org.
- ↑ Johnson & Robinson, The World Atlas of Wine, 8th ed., Mitchell Beazley, 2019.
- ↑ Robinson (ed.), The Oxford Companion to Wine, Oxford University Press, 2015.
- ↑ Tokaj Borvidék Hegyközségi Tanácsa, “Tokaj Region”, tokaj.hu.
- ↑ Robinson (ed.), The Oxford Companion to Wine, Oxford University Press, 2015.
- ↑ Johnson & Robinson, The World Atlas of Wine, 2019.
- ↑ Balint, Tokaj – A Guide to the Wines of Hungary, Ambeli Press, 2014.