Winecast: Tokaji

[@fuzzybobbles]

Tokaji wine is the best. Especially if you actually visit the town and try the small family owned vineyards who don't sell commercially. Then you will experience the very best wine in a beautiful Hungarian town. I've been there 9 times in the last 5 years. Just wish KZbin would allow photos in the comments section.

[@Underneaththebottle]

Giving this a thumbs up before even watching 😅👍 *Cause you know this is quality content!*

[@Underneaththebottle]

So many golden nuggets in this video! Definitely need to watch this several times. Btw I think I read somewhere that the 3 Puttonyos category where eliminated as of 2010 or something? Need to look it up to confirm this..😯

[@TheUnknownWinecaster]

Thanks as always! Yeah, the full suite of the new production regulations (that, last I heard, were still awaiting EU approval) were fully in place by 2013, but they were implemented in stages. So 2009 was the last vintage of Aszúeszcencia, for example, and it wouldn't surprise me if they phased out 3 puttonyos by '10. With the new minimums only wines with 5 or 6 puttonyos can be approved for Aszú, so it's good bye 3 and 4. Hold on to any if you have them, maybe they'll become collectors' items, lol. Cheers!

[@Underneaththebottle]

The Unknown Winecaster, Thank you for your prompt response! I actually got two bottles of 3 puttonyos from Oremus 2009. I think it's kind of a shame as I do sometimes need less sweet wines with the same kind of notes you usually get from botrytis while pairing deserts with mediocre sugar levels. Sometimes beerenauslese and Rieslings isn't an option as I've already used a German/Austrian wine earlier in my guests dining experience.

[@Adrian802]

3, 4, puttonyos and aszuessencia tokaji aszu were eliminated in 2013. You can still find them if they're around but they're no longer made. Thankfully I bought a 1999 Aszuessencia

[@Adrian802]

I tried the 2008 Oremus 3 Puttonyos. Although it wasn't an outstanding vintage but this Tokaji needs more time in the bottle. The acidity is quite high.

[@anthonymanzalji]

That was a beautiful explanation. Thank you for sharing.

[@JeanDraillard]

I'm passing my CMS certified exam in 2 weeks time and I've been studying via your channel A LOT ! I owe you a lot already, but if I pass, you'll be my hero !!!

[@rajeshkumarseevagan4624]

Jean Emmanuel Draillard me too

[@TheUnknownWinecaster]

Thank you, that's very kind. I wish you a lot of success on the exam! Funny, I was just thinking about you because another viewer chimed in on the Greek Reserve wines issue and found some government documentation that settles the issue. So I updated the information section of the video with the right minimums (they were the ones that you suggested) and, hopefully, did a good job of acknowledging your contribution to getting this sorted out. Thanks again and cheers!

[@TheUnknownWinecaster]

Thank you! Cheers!

[@foxinthebox9903]

Another excellent contribution, especially for the relative complexity of the topic. I just figured out that given the new 2013 laws 'levels' 3 and 4 puttonyos were simply abolished. As you indicate, there will still be some of those bottles around so it's good to keep an idea of those levels anyway. Thank you for taking the time to prepare this great material.

[@fvrs3411]

Thank you for clearing up to what was a mistery to me. Tokaj was always very intimidating to study. Great video as always.

[@bikramcanada]

Thank you for Tokaji sweet wine information

[@thegastrotraveler]

Smashing stuff. One of my favourite wine countries! Am visiting in the Autumn. Going to drown in wine. Really want to try to find the 'sherry' style ones; hadn't heard of them, so thanks for the info sir!

[@TheUnknownWinecaster]

My pleasure and thanks as always for the feedback! Cheers!

[@Adrian802]

I wish we have more information about the Tokaji classification. I have the Tokaji Aszu Mezes Maly 6 puttonyos and I can't wait to open it down the road.

[@TheUnknownWinecaster]

It sounds lovely. Do let us know it tastes when you open it. Cheers!

[@rafaelpazos2906]

Excellent Wine Channel

[@TheUnknownWinecaster]

Thank you and thanks for checking it out! Cheers!

[@johnaerolsilverio1511]

more power! nice i learned a lot

[@TheUnknownWinecaster]

Thanks. Cheers!

[@tdanielsism]

Thank you l really underestimate this region but looks like based on their history they developed botritis

[@TheUnknownWinecaster]

I'm glad the video was helpful. Hungary is vastly underappreciated. Cheers!

[@foxinthebox9903]

I know you're careful with timing, and that's great, but I think both rivers around Tokaj are worth naming: Tisza & Bodrog, as-similarly to the effect in Sauternes-they are the ones that make botrytis possible. Now 2 questions, svp: When the aszú grapes are picked, do the 3 main grapes all together go in the bucket, consequently being Eszencia a blend of the free-run juices? Do the 3 varieties macerate together in the base wine?

[@changfachou]

Leaned a lot. Thank you!

[@wanj.s.5322]

Hey, do you plan to do an episode for fortified wines?

[@TheUnknownWinecaster]

I have multi-part casts on Port and Sherry and I talk a little bit about VDNs in the cast on the Roussillon. There's more to say, but those should get you started in terms of my offerings. Cheers!

[@Sonofabyss]

Hungarian language has 2 j’s, J and LY. So if see an L followed by a Y it’s always a J. And it’s the same sound as well it’s just a grammar thing.

[@distlledbrewedreviewed]

Reminds of Sauterns.

[@Adrian802]

the Sauternes we know today are developed way after Tokaji Aszu sometime in the mid 1850s. Even the famous 1811 Chateau d'Yquem was a dry style. Many people know about the 1855 classification but in fact Tokaji had classified their vineyards way before Bordeaux around the early 1700s ( yes even earlier than Port). Tokaji Aszu has 2 to 3 times more acidity than Sauternes not only making a fresh profile but it can also age for an EXTREMELY long time. I wouldn't be surprised if a 5 puttonyos Tokaji Aszu can age for 100+ years.

[@Shannon802]

I thought you forgot about us😂😂 thanks

[@TheUnknownWinecaster]

What... that's crazy talk! Actually, it was trying to make sense of the ins and outs of Hungarian pronunciation (that I'm sure I still hog butchered) that added to my prep time -- well, that and a short vacation (hey, a guy's gotta live, no?). Cheers!

[@distlledbrewedreviewed]

I just recieved 9 college credits for watching this. Cheers buddy?

[@TheUnknownWinecaster]

Dang! I wish I could get that many for writing it! Cheers back and thanks for watching!

[@Thomas225T]

First time I see my countries name spelled with W on a map. Makes no sence.