What are the soils of Tokaj? What are the benefits?

Deep volcanic bedrock that has two overlying soils ( nyirok , a volcanic soil which produces more powerful wines, and loess, which produces lighter, more delicate wines) Benefits: vines can grow deep into the soft volcanic bedrock, making water stress and nutrient deficiencies rare; it's also ideal for digging the cellars which are widely used in the region for aging wine

D3 - Non-fortified Sweet Wines for WSET® Level 4 D3 Wines of the World

Fill in the blank:

The Tokaj region lies in the foothills of the ______ Mountains.

Zemplén

How well did you know this?

Not at all

Perfectly

What is the climate of Tokaj?

Moderate continental

How well did you know this?

Not at all

Perfectly

Select the correct answer:

Vineyards in Tokaj are mostly planted on:

a. the valley floor
b. slopes facing south, southeast and southwest

b. slopes facing south, southeast and southwest

How well did you know this?

Not at all

Perfectly

Select the correct answer:

Rainfall in Tokaj is:

a. Relatively low (500-600 mm per year)
b. Relatively high (more than 900 mm per year)

a. Relatively low (500-600 mm per year)

How well did you know this?

Not at all

Perfectly

Select the correct answer:

Irrigation in Tokaj:

a. is permitted
b. is not permitted

b. is not permitted

How well did you know this?

Not at all

Perfectly

Select the correct answer:

Autumns in Tokaj are:

a. Cool and rainy
b. Warm and dry

b. Warm and dry

Great conditions for grape shriveling.

How well did you know this?

Not at all

Perfectly

What are the conditions in Tokaj that make it ideal for botrytis development?

Warm and dry autumns
Moist air from the Bodrog river flooding, which creates fog

How well did you know this?

Not at all

Perfectly

What are the soils of Tokaj?
What are the benefits?

Deep volcanic bedrock that has two overlying soils (nyirok, a volcanic soil which produces more powerful wines, and loess, which produces lighter, more delicate wines)
Benefits: vines can grow deep into the soft volcanic bedrock, making water stress and nutrient deficiencies rare; it’s also ideal for digging the cellars which are widely used in the region for aging wine

How well did you know this?

Not at all

Perfectly

What is Zasmidium cellare?

The grey-black cellar fungus that grows in Tokaj cellars which is believed to help regulate humidity.

How well did you know this?

Not at all

Perfectly

Select the correct answer:

Aszú berries shrivel:

a. On the vine
b. On mats in warm lofts

a. On the vine

How well did you know this?

Not at all

Perfectly

Fill in the blank:

The typical yield of Aszú berries is ___ hL/ha.

2-3 hL/ha

How well did you know this?

Not at all

Perfectly

Select the correct answer:

Aszú is the Hungarian word for grapes that have:

a. Shriveled on the vine without being affected by botrytis
b. Been infected with botrytis and shriveled on the vine

b. Been infected with botrytis and shriveled on the vine

How well did you know this?

Not at all

Perfectly

Why can’t Aszú grapes be pressed normally?

The sugary nectar inside the botrytized, shriveled grapes is incredibly concentrated.

How well did you know this?

Not at all

Perfectly

How is the sugary juice of Aszú berries extracted?

The Aszú grapes are macerated in must, fermenting must, or base wine to draw out their sugars and flavors.

How well did you know this?

Not at all

Perfectly

Before Aszú grapes are macerated, what do some producers do to them?

Mash them into a paste.

Other producers don’t do that because they want to avoid bitterness from skins and seeds.

How well did you know this?

Not at all

Perfectly

How long are Aszú grapes usually macerated?

12-60 hours if they were mashed into a paste.
If uncrushed grapes are used, they’re punched down regularly.

How well did you know this?

Not at all

Perfectly

Maceration temperatures for Tokaji Aszú vary between:

12–15°C (54–59°F)
or 16–20°C (61–68°F) if it’s a strongly fermenting must

How well did you know this?

Not at all

Perfectly

What about Aszú maceration affects the final style of the wine?

Study These Flashcards

The choice of maceration method (maceration in must = lightest styles; maceration in fermenting must = strongest extraction)
The timing of maceration (strongest extraction occurs when the must is fermenting most actively early on while some producers prefer the later stages for a lighter extraction)

What are the most common grapes used to make Tokaji Aszú?

Study These Flashcards

Furmint and Hárslevelű

What steps happen after Aszú grapes are done macerating (either in must or fermenting must)?

Study These Flashcards

Juice is drained
Pressing of Aszú paste or berries
Must is then fermented (or continues to ferment) to gain the desired balance of sugar and alcohol

Some producers use ambient yeast for fermentation, but many prefer cultured yeast for their reliability as the high sugar levels can make fermentation difficult.
Both stainless steel tanks and barrels are used for fermentation.

Fill in the blank:

Aszú wines must be stored for a minimum of ___ months in oak.

Study These Flashcards

18 months

In what color bottle and bottle size must Aszú wines be bottled?

Study These Flashcards

Clear-glass, 500 mL Tokaji bottles

What is the minimum residual sugar for Tokaji Aszú?
Wines that have less than the minimum residual sugar are labeled as what?

Study These Flashcards

120 g/L
Late Harvest or Tokaji Édes Szamorodni (depending on how they are made)

Aszú wines that have over 150 g/L of residual sugar can be labelled as what?

Study These Flashcards

Five puttonyos or Six puttonyos

What is the legal minimum residual sugar level for Eszencia?

450 g/L

* What is the minimum residual sugar level for Late Harvest Tokaji? * When are they typically released?

* **45 g/L**, though most wines are between 90 and 110 g/L * Typically released **12-16 months after harvest** because the wines spend no or little time in oak.

How is Szamorodni made?

Whole bunches with varying amounts of healthy and botrytized grapes.

* Szamorodni is produced in two styles, depending on ripeness and botrytis levels: ___ or ___. * Which one is more common?

* **Sweet (édes)** or **dry (száraz)** * Sweet is more common (minimum residual sugar is 45 g/L; minimum 6 months in oak)

# Fill in the blank: It's common for Sauternes and Barsac to reach yields of only \_\_\_hL/ha.

10 hL/ha ## Footnote 25 hL/ha is the legal maximum.

How are botrytized grapes for Sauternes and Barsac vinified?

* Fermented in stainless steel, concrete tanks or barriques * Aged for varying periods in any of those containers ## Footnote Top-quality wines are typically barrel-fermented (for the best integration of oak and fruit flavors) with a high proportion of new oak and barrel-aged (for 18–36 months for top wines) to encourage a gentle oxidation that will add complexity. The amount of new oak ranges from 30-50% but can be up to 100%.

Why do Barsac and Sauternes have such good conditions for botrytis?

The cold Ciron River meets the warmer Garonne River, promoting morning mists. The ideal situation for noble rot is when these mists are burnt off by the middle of the day, with sunshine in the afternoon drying the grapes to avoid the development of grey rot.

Give a quick profile of Sauternes.

* Pronounced aromas of citrus peel, honey, tropical fruit (mango) * Vanilla oak notes * Full body * High alcohol * Medium to medium+ acidity * Sweet finish

# Select the correct answer: Both Vendange Tardive and Sélection de Grains Nobles can be appended to: a. Alsace AOC wines only b. Alsace Grand Cru AOC wines only c. Both Alsace and Alsace Grand Cru AOC wines

c. Both Alsace and Alsace Grand Cru AOC wines

Vendange Tardive and Sélection de Grains Nobles can only be made with **these four grapes**.

1. Riesling 2. Muscat 3. Pinot Gris 4. Gewurztraminer

# Fill in the blanks: There is no requirement for Vendange Tardive to have \_\_\_\_\_ or to be \_\_\_\_.

**Botrytis-affected fruit** or to be **sweet**.

# Fill in the blanks: Sélection de Grains Nobles must be made with \_\_\_\_\_ and be \_\_\_\_.

**Botrytis-affected grapes** and be **sweet**.

The minimum sugar levels at harvest required for Riesling and Muscat for VT and SGN are:

* VT Riesling or Muscat: 235 g/L * SGN Riesling or Muscat: 276 g/L

In g/L, the minimum sugar levels at harvest required for Pinot Gris and Gewurztraminer VT and SGN are:

* VT Pinot Gris or Gewurz: 257 g/L * SGN Pinot Gris or Gewurz: 306 g/L

Vin Santo in Tuscany can be made in these 4 appellations.

1. Vernaccia di San Gimignano 2. Chianti 3. Chianti Classico 4. Vino Nobile di Montepulciano

# Select the correct answer: The grapes for Tuscan Vin Santo are dried: a. on the vine b. off the vine

b. off the vine (appassimento)

What are the 2 most common grape varieties used in Tuscan Vin Santo?

1. Trebbiano Toscano 1. Malvasia

Barrel aging is a key component of making Vin Santo in Tuscany. What key attributes does Tuscan Vin Santo have from barrel aging?

* Amber color * Complex palate of dried fruit flavors (apricot, lemon) * Nutty notes * Volatile acidity

* What is Ausbruch? * Is it a DAC or not? * What is the predominant grape in Ausbruch?

* A TBA wine from the city of Rust, which is located on the shore of Lake Neusiedlersee * It is a DAC as of 2020 * Welschriesling

D3 - Non-fortified Sweet Wines Flashcards

Examines the regions, grapes, methods of production, and styles of non-fortified sweet wines of the world. (43 cards)