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Concept
Tokaji
Summary
Tokaji (of Tokaj ˈtokɒji) or Tokay is the name of the wines from the Tokaj wine region (also Tokaj-Hegyalja wine region or Tokaj-Hegyalja) in Hungary or the adjoining Tokaj wine region in Slovakia. This region is noted for its sweet wines made from grapes affected by noble rot, a style of wine which has a long history in this region. The "nectar" coming from the grapes of Tokaj is also mentioned in the national anthem of Hungary.
The Slovak wine region of Tokaj may use the Tokajský/-á/-é label ("of Tokaj" in Slovak) if they apply the Hungarian quality control regulation. This area used to be part of the greater Tokaj-Hegyalja region within the Kingdom of Hungary, but was divided between Hungary and Czechoslovakia after the Treaty of Trianon.
Six grape varieties are officially approved for Tokaji wine production:
Furmint
Hárslevelű
Yellow Muscat (Hungarian: Sárgamuskotály)
Zéta (previously called Oremus – a cross of Furmint and Bouvier grapes)
Kövérszőlő
Kabar (a cross of Hárslevelű and Bouvier grapes)
Furmint accounts for 60% of the area and is by far the most important grape in the production of Aszú wines. Hárslevelű stands for further 30%. Nevertheless, an impressive range of different types and styles of wines are produced in the region, ranging from dry whites to the Eszencia, the world's sweetest wine.
The area where Tokaji wine is traditionally grown is a small plateau, above sea level, near the Carpathian Mountains. The soil is of volcanic origin, with high concentrations of iron and lime. The location of the region has a unique climate, beneficial to this particular viniculture, due to the protection of the nearby mountains. Winters are bitterly cold and windy; spring tends to be cool and dry, and summers are noticeably hot. Usually, autumn brings rain early on, followed by an extended Indian summer, allowing a very long ripening period.
The Furmint grapes begin maturation with thick skins, but as they ripen the skins become thinner, and transparent.
Official source
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