DOCSLIB.ORG

Royal Tokaji Overview

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Royal Tokaji Overview ROYAL TOKAJI OVERVIEW TOKAJI’S ROYAL CONNECTION AND RENAISSANCE The first Tokaji aszú wine was created in the 1600s perhaps by accident — a harvest delayed by threat of enemy invasion. In 1700, Tokaj became the first European region to have its vineyards classified — its uniquely varied terroirs and climates rated “primae classis, secundae classis, tertius classis,” or “first growth, second growth, third growth,” by Prince Rakoczi II of Transylvania. This classification system is still used in Hungary today. Quality production ended with the Communist Party takeover of Hungarian winemaking. Aszú grapes were used for mass production in factories, with vineyard distinctions lost in giant tanks. Tokaj’s renaissance began after the collapse of communism with the establishment of Royal Tokaji in 1990 by well- known author Hugh Johnson and a small group of investors, who were inspired to restore and preserve Hungary’s precious wine legacy. THE TOKAJ REGION Situated along the southern slopes of the Zemplén Mountains, Tokaj is characterized by late springs and short growing seasons. The average temperatures are generally cool, with long, sunny summers and dry autumns. Tokaj’s soil is largely clay or loess with a volcanic substratum. The meeting of the Tisza and Bodrog rivers in Tokaj creates a mist similar to that of the fog in Sauternes. The mist encourages “botrytis cinerea,” or “noble rot,” which dries and shrivels the grapes that comprise Tokaji wines, and concentrates the sugars. Grapes that are infected with botrytis are commonly referred to by the Hungarian term aszú. GRAPE VARIETIES By law, only white grape varieties are allowed to be planted in Tokaj. There are three primary grapes grown here and used by Royal Tokaji: Furmint (FOOR-mint): 70 percent of the region’s plantings; high levels of tartaric acid, thin skin susceptible to botrytis Hárslevelú (HARSH-leh-veh-LOO): 20 percent of the plantings; less susceptible to botrytis, but rich in sugar and aromas; “Hárslevelü” translates to “linden leaf ” Muscat de Lunel: 10 percent of the plantings; the most difficult grape to grow, but an important blending grape PEDIGREE VINEYARDS Royal Tokaji owns a unique combination of first- and second-growth vineyards that have always been privately owned, including one of the two great first growths: Mézes Mály. At one time, first-growth vineyards Betsek and Szt. Tamás were owned by Prince Rakoczi I. His vineyards were sold in the late 1660s to save the prince, who was involved in a conspiracy that would have otherwise cost him his life. His son, Prince Rakoczi II, was able to buy back the prized land in the 1700s. Three centuries later, these vineyards continue to be highly valued. THE WINERY Royal Tokaji’s winery is located on the main square in the village of Mád, about 240 kilometers (150 miles) northeast of Budapest in the Tokaj wine region. In honor of ROYAL TOKAJI OVERVIEW Royal Tokaji’s 20th anniversary, the winery was renovated entirely. Designed by the leading Hungarian architect Csaba Bodonyi, it accommodates more than 1,000 oak barrels for aging and has a stainless-steel tank capacity of 2,700 hectoliters (71,325 gallons). It has already been acclaimed as the most important in the Tokaji region due to its earth-friendly contributions, which range from a green roof to solar panels. THE WINES Royal Tokaji produces several exceptional wines, including: Furmint: 100 percent Furmint; a dry, white wine Mád Cuvée: Late harvest Red Label: Second growth, 5 puttonyos Betsek (bet-CHEK): Single vineyard, first growth, 6 puttonyos Szt. Tamás (SENT tahm-ash): Single vineyard, first growth, 6 puttonyos Mézes Mály (MAIZE-esh my): Single vineyard, great first growth, 6 puttonyos Essencia VINIFICATION The methods and traditions of producing Tokaji wines have changed little since the 17th century when aszú berries were individually harvested from bunches and collected in 20-liter (55-pound) wooden tubs called puttonyos or hods. The number of puttonyos added to each barrel of base wine made from grapes unaffected by botrytis determined the puttonyos level of the wine. On a scale of one to six, the more puttonyos the sweeter, richer and rarer the Tokaji. Today, a wine’s puttonyos level is determined by the amount of residual sugar in the finished wine, thus the key factor in the production of Tokaji aszú wines is the proportion of aszú berries to base wine. The berries are crushed once they arrive at the winery, and the syrupy aszú paste is added to the current vintage’s base wine. After the mixture is stirred repeatedly for two-plus days to extract the natural sugars and aromas of the paste, it is added to gönci (140-liter or 37-gallon barrels) and stored in Royal Tokaji’s 13th-century cellars where a second fermentation takes place — a result of the addition of the paste and one that can take several months to years, due to cold cellar temperatures and the high sugar content of the wine. Legally, Tokaji aszú wines must be aged for a minimum of three years prior to release; Royal Tokaji’s wines are usually aged for a longer period of time, including some time in old oak — to truly express the terroir of each vineyard and allow the elegance of the fruit to shine through. SERVING SUGGESTIONS Royal Tokaji’s aszú wines are wonderful on their own as an apéritif or digestif, with cigars and petits fours. Given their bright acidity, these wines also pair well with a wide variety of foods, including foie gras, fruit tarts, chocolate desserts and a variety of cheeses. Serve slightly chilled at 12 to 15 degrees Celsius (54 to 59 degrees Fahrenheit) in a small port glass or a glass of similar size. ROYAL TOKAJI VINIFICATION The methods and traditions of producing Tokaji wines have changed little since the 17th century when aszú berries — grapes that are infected with “botrytis cinerea,” or “noble rot,” which dries and shrivels the grapes and concentrates the sugars — were individually harvested from bunches and collected in 20-liter (55-pound) wooden tubs called puttonyos or hods. The number of puttonyos added to each barrel of base wine made from grapes unaffected by botrytis determined the puttonyos level of the wine. On a scale of one to six, the more puttonyos the sweeter, richer and rarer the Tokaji. The process remains much the same today, minus the clumsy, heavy hods. TOKAJI ASZÚ WINES The berries are crushed once they arrive at the winery, and the syrupy aszú paste is added to the current vintage’s base wine which has already been fermented in stainless steel for approximately three weeks. After the mixture is stirred repeatedly for two or more days to extract the natural sugars and aromas of the paste, it is added to gönci (140-liter or 37-gallon barrels, named after the village of Gönc, known for its barrel-making) and stored in Royal Tokaji’s 13th-century cellars, originally dug out in defense against Turkish invaders. Here, along the moss- and mold-covered walls, is where a second fermentation takes place — a result of the addition of the aszú paste and one that can take several months to several years, due to the cold cellar temperatures and the high sugar content of the wine. Legally, Tokaji aszú wines must be aged for a minimum of three years prior to release; Royal Tokaji’s wines are usually aged for a longer period of time, including some time in old oak — to truly express the terroir of each vineyard and allow the elegance of the fruit to shine through. ESSENCIA Essencia is produced using only the free-run juice that slowly oozes from aszú berries that are waiting to be crushed — no base wine is added. This juice that accumulates at the bottom of a vat by the gentle pressure of the grapes’ own weight is sticky and pours like rich honey. Because sugar levels can be as high as 85 percent, the juice ferments extremely slowly; it took the 2007 Essencia seven years in Royal Tokaji’s cellars to reach only 1.65 percent alcohol. MEASURING SWEETNESS Today, a wine’s puttonyos level is determined by the amount of residual sugar in the finished wine, thus the key factor in the production of Tokaji aszú wines is the proportion of aszú berries to base wine. Below is a chart outlining the sugar levels and percentage of aszú in Tokaji aszú wines. Minimum Residual Sugar Levels Percentage of Aszú Wine in Blends Tokaji Aszú Wines: 5 puttonyos: 60% 3 puttonyos: 60g/L 6 puttonyos: 70% 4 puttonyos: 90g/L 5 puttonyos: 120g/L 6 puttonyos: 150g/L Essencia: 450g/L Royal Tokaji Historical Review of Aszú Harvests 5Puttonyos GoldLabel Birsalmás Nyulászó Betsek TamásSzt. Mézes Mály Essencia 1990 1991 1992 1993 1994 1995 1996 1997 1998 1999 2000 2001 2002 2003 2004 2005 2006 2007 2008 2009 2010 2011 2012 2013 2014 2015 = successful Aszú harvest Tokaj was the first European region to have its vineyards classified (before France); classification by Prince Rakoczi II in the 1700s. Royal Tokaji’s first-growth single-vineyards (and great first growth, Mézes Mály) have always been privately owned. The meeting of the Tisza and Bodrog rivers in Tokaj creates a mist similar to the fog in Sauternes. The mist encourages the development “botrytis cinerea,” which may lead to “noble rot” under the right conditions. Noble rot dries the grapes and concentrates the sugars. Grapes that are infected with noble rot are referred to by the Hungarian term aszú. While botrytis is quite common in Tokaj, true aszú harvests are not an annual event • After botrytis infects the grapes, aszú berry development requires warm, dry conditions for noble rot to succeed.
Load more

Recommended publications
  • High-End Variety Exporters Defying Distance: Micro Facts and Macroeconomic Implications
    High-End Variety Exporters Defying Distance: Micro Facts and Macroeconomic Implications J. Martin and F. Mayneris Discussion Paper 2013-27 High-End Variety Exporters Defying Distance: Micro Facts and Macroeconomic Implications∗ Julien Martiny Florian Maynerisz October 2013 Abstract We develop a new methodology to identify high-end variety exporters in French firm- level data. We show that they do not export to many more countries, but they export to more distant ones. This comes with a greater geographic diversification of their aggregate exports. These facts are explained by a lower sensitivity to distance of high-end variety export(er)s. We also show that high-end export(er)s are more sensitive to the average income of the destination country. Because of this different sensitivity to gravity variables, the within-product specialization of a country in the production of high-end varieties is likely to affect its export growth and volatility. We show that a higher sensitivity to per capita income tends to increase the volatility of high-end variety exports. However, a lower sensitivity to distance reduces volatility through a greater geographic diversification. Furthermore, we point out that a lower sensitivity to distance allows high-end varieties to benefit more from growth in more distant markets. JEL classification: F14, F43, L15, Keywords: Gravity, Distance, Firm-level data, Growth, Volatility ∗We thank Andrew Bernard, Lionel Fontagn´e,Jean Imbs, S´ebastienJean, Thierry Mayer, Mathieu Par- enti, Val´erieSmeets, Jacques Thisse and Fr´ed´ericWarzynski
    [Show full text]
  • TOKAJI ESTATE GROWER Zsirai Winery
    020 8965 2000 [email protected] TOKAJI ESTATE GROWER Zsirai Winery Wine maker Kata Zsirai is Hungary's Young Wine Maker of the Year Wine Type White Wine for 2018 and she has run the estate with her sister Petra since the death of their father Csaba in 2011.The family's 18 hectares of Vintage 2016 vineyards are in Tokaj, Somlo and Villany from which they harvest Style Crisp, Dry Whites their total production by hand. They ... Read More View More Wines By Zsirai Winery Country Hungary Region Tokaji REGION Tokaji Grower Name Zsirai Winery The Tokaji region is Hungary's most famous wine producing region Grape Variety Furmint and recognised as one of the first wine appellations in Europe. Filled ABV 12.50 with a rich history and a unique terroir the wines here are distinctive and most well known for the legendary sweet wines, Closure Natural Cork Tokaji Aszú but is also recognised for it... Read More Allergens Sulphites View More Wines From Tokaji Method Product SKU TOKAJFURMINT16 GRAPE Furmint One of the three principle white grapes that are used in producing Tokaji. Originally used in producing the sweeter styles it can also be used to make delectable dry white wines. It is one of the most TASTING Full bodied and rich with plenty of fresh stone fruit, white peach and hints widely planted varieties in Hungary and produces concentrated, of blossom. Long finish with ageing potential. high acid white wines with flavours... Read More NOTES View More Wines With Furmint Grapes Food Matches Pork with porcini sauce, Rabbit & Beetroot Share This Wine.
    [Show full text]
  • Capture the True Essence of the State in a Glass of Wine
    For more information please visit www.WineOrigins.com and follow us on: www.facebook.com/ProtectWineOrigins @WineOrigins TABLE OF CONTENTS INTRODUCTION 1. INTRODUCTION 2. WHO WE ARE Location is the key ingredient in wine. In fact, each bottle showcases 3. WHY LOCATION MATTERS authentic characteristics of the land, air, water and weather from which it 4. THE DECLARATION originated, and the distinctiveness of local grape growers and winemakers. 5. SIGNATORY REGIONS • Bordeaux Unfortunately, there are some countries that do not adequately protect • Bourgogne/Chablis a wine’s true place of origin on wine labels allowing for consumers to be • Champagne misled. When a wine’s true place of origin is misused, the credibility of the • Chianti Classico industry as a whole is diminished and consumers can be confused. As • Jerez-Xérès-Sherry such, some of the world’s leading wine regions came together to sign the • Long Island Joint Declaration to Protect Wine Place & Origin. By becoming signatories, • Napa Valley members have committed to working together to raise consumer awareness • Oregon and advocate to ensure wine place names are protected worldwide. • Paso Robles • Porto You can help us protect a wine’s true place of origin by knowing where your • Rioja wine is grown and produced. If you are unsure, we encourage you to ask • Santa Barbara County and demand that a wine’s true origin be clearly identified on its label. • Sonoma County Truth-in-labeling is important so you can make informed decisions when • Tokaj selling, buying or enjoying wines. • Victoria • Walla Walla Valley • Washington State We thank you for helping us protect the sanctity of wine growing regions • Western Australia worldwide and invite you to learn more at www.wineorigins.com.
    [Show full text]
  • Luxury Goods and the Equity Premium
    Luxury Goods and the Equity Premium YACINE AÏT-SAHALIA, JONATHAN A. PARKER, and MOTOHIRO YOGO∗ ABSTRACT This paper evaluates the equity premium using novel data on the consumption of luxury goods. Specifying utility as a nonhomothetic function of both luxury and basic consumption goods, we derive pricing equations and evaluate the risk of holding equity. Household survey and national accounts data mostly reflect basic consumption and therefore overstate the risk aversion necessary to match the observed equity premium. The risk aversion implied by the consumption of luxury goods is more than an order of magnitude less than that implied by national accounts data. For the very rich, the equity premium is much less of a puzzle. ∗Aït-Sahalia is with the Department of Economics and the Bendheim Center for Finance, Princeton University, and the NBER. Parker is with the Department of Economics and the Woodrow Wilson School of Public and International Affairs and the Bendheim Center for Finance, Princeton University, and the NBER. Yogo is with the Department of Economics, Harvard University. We thank the editor and an anonymous referee, Christopher Carroll, Angus Deaton, Karen Dynan, Gregory Mankiw, Masao Ogaki, Annette Vissing-Jørgensen, and participants at the NBER ME Meeting (November 2001) and the Wharton Conference on Household Portfolio-Choice and Financial Decision- Making (March 2002) for helpful comments and discussions. We thank Jonathan Miller at Miller Samuel Inc. for data on Manhattan real estate prices and Orley Ashenfelter and David Ashmore at Liquid Assets for data on wine prices. Aït-Sahalia and Parker thank the National Science Foundation (grants SBR-9996023 and SES-0096076, respectively) for financial support.
    [Show full text]
  • Champagne Krug Non Vintage 0145
    Bin No: 0145 Wine: Champagne Krug Non Vintage Country: France Region: Champagne Producer: Maison Krug Vintage: Non Vintage Colour: White Grape Variety: 33% Pinot Noir - 34% Chardonnay - 33% Pinot Meunier Status: Sparkling, Vegetarian - Vegan Allergens: contains sulphites Dry/Sweet: 2 (1 is dry, 7 is very sweet) abv: 12.0% - bottle size: 75cl Tasting Note: This famous Champagne has an intense bouquet with full round aromas and a superbly rich flavour of roasted hazelnuts ending on a flowery and fresh note. It has an intense bouquet with full round aromas and a superbly rich flavour. Winery information: Joseph Krug wanted to offer his clients the ultimate pleasure experience in Champagne every year, regardless of the vintage. His philosophy was to select grapes from individual plots which will each express their distinctive features, their nuances and their uniqueness. Krug wines show the character and the contrast between the grapes from different plots. Their Krug Grande Cuvée is the archetype of Krugs philosophy of craftsmanship. A blend of around 120 wines from ten or more different vintages, some of which may reach 15 years of age. It is this blending so many vintages that gives Krug Grande Cuvée its unique fullness of flavours and aromas, its incredible generosity and its absolute elegance - something impossible to express with the wines of just a single year. The philosophy is to select grapes from individual plots which will each express their distinctive features, their nuances and their uniqueness. There is no hierarchy in our selection, no plot is favoured over another. A plot may sometimes be smaller than a garden.
    [Show full text]
  • Dessert Wines 1
    Dessert Wines 1 AMERICA 7269 Macari 2002 Block E, North Fork, Dessert Wines Long Island tenth 75.00 1158 Mayacamas 1984 Zinfandel Late Harvest 50.00 (2oz pour) 7218 Robert Mondavi 1998 Sauvignon Blanc 27029 Kendall-Jackson Late Harvest Chardonnay 7.50 Botrytis, Napa tenth 100.00 26685 Château Ste. Michelle Reisling 7257 Robert Mondavi 2014 Moscato D’Oro, Late Harvest Select 8.00 Napa 500ml 35.00 26792 Garagiste, ‘Harry’ Tupelo Honey Mead, 6926 Rosenblum Cellars Désirée Finished with Bern’s Coffee Blend 12.00 Chocolate Dessert Wine tenth 45.00 27328 Ferrari Carano Eldorado Noir Black Muscat 13.00 5194 Silverado Vineyards ‘Limited Reserve’ 26325 Dolce Semillon-Sauvignon Blanc Late Harvest 115.00 by Far Niente, Napa 19.00 7313 Steele 1997 ‘Select’ Chardonnay 27203 Joseph Phelps ‘Delice’ Scheurebe, St Helena 22.50 Late Harvest, Sangiacomo Vineyard tenth 65.00 6925 Tablas Creek 2007 Vin De Paille, Sacerouge, Paso Robles tenth 105.00 - Bottle - 7258 Ca’Togni 2009 Sweet Red Wine 7066 Beringer 1998 Nightingale, Napa tenth 65.00 by Philip Togni, Napa tenth 99.00 7289 Château M 1991 Semillon-Sauvignon Blanc 7090 Ca’Togni 2003 Sweet Red Wine by Monticello, Napa tenth 65.00 by Philip Togni, Napa tenth 150.00 6685 Château Ste. Michelle Reisling 7330 Ca’Togni 2001 Sweet Red Wine Late Harvest Select by Philip Togni, Napa tenth 150.00 7081 Château St. Jean 1988 Johannisberg Riesling, 6944 Ca’Togni 1999 Sweet Red Wine Late Harvest, Alexander Valley tenth 85.00 by Philip Togni, Napa tenth 105.00 7134 Ca’Togni 1995 Sweet Red Wine 6325 Dolce 2013 Semillon-Sauvignon Blanc by Philip Togni, Napa tenth 125.00 by Far Niente, Napa tenth 113.00 27328 Ferrari Carano Eldorado Noir Black Muscat 13.00 7000 Elk Cove Vineyard Ultima Riesling, 15.5% Residual Sugar, Willamette tenth 80.00 6777 Eroica 2000, Single Berry Select Riesling, by Chateau Ste.
    [Show full text]
  • Tokaj Wine Region As a World Heritage Site Complex Development Opportunities
    DOI: 10.2478/midj-2018-0004 MID Journal Volume 1 ǀ Issue 1 ǀ 2018 ǀ pp. 53-62 Tokaj Wine Region as a World Heritage Site Complex Development Opportunities Zoltán SZAKÁL 1* 1 University of Miskolc, Tourism Institute and Department, Hungary ___________________________________________________________________________ ABSTRACT The Tokaj wine region is a unique, over a thousand-year-old wine-growing tradition in the world, which is a survival of a living cultural landscape. The Tokaj Wine Region Development Council was established in 2014 to lead the wine region’s Tokaj-Hegyalja National Program. The development concept in this priority program is aimed at promoting complex developments in the ecological balance of the Tokaj Wine Region, which are both natural, social, economic and cultural. The purpose of the paper is to present the region marketing idea in a world heritage wine region. This can be supported by primary and secondary research. The organization of the examined wine region development council and the key actors were asked. There was an inquiry at the wineries, 41 companies answered the questions. There are excellent specialists and the natural endowments are also suitable. The newly established Hungarian Tourism Office is the only hope that Community wine marketing can be really effective, and wineries can also experience its positive effect. There are 27 settlements in the wine region, there is a national park, and the tourism sector is only one that can be complementary to wine-making opportunities. Directions of development: winery, viticulture, infrared structure, tourism extension, culture, traditions, value preservation, hotel, attraction development, uniform appearance and coordination.
    [Show full text]
  • High-End Variety Exporters Defying Distance: Micro Facts and Macroeconomic Implications
    High-End Variety Exporters Defying Distance: Micro Facts and Macroeconomic Implications Julien MARTIN Florian MAYNERIS Université du Québec à Université Catholique Montréal de Louvain October 2013 G-MonD Working Paper n°35 For sustainable and inclusive world development High-End Variety Exporters Defying Distance: Micro Facts and Macroeconomic Implications∗ Julien Martiny Florian Maynerisz December 2013 Abstract We develop a new methodology to identify high-end variety exporters in French firm- level data. We show that they do not export to many more countries, but they export to more distant ones. This comes with a greater geographic diversification of their aggregate exports. In contrast to low-end export(er)s, we find that distance has almost no effect on high-end variety export(er)s. We also show that high-end export(er)s are more sensitive to the average income of the destination country. Because of this different sensitivity to gravity variables at the micro-level, specializing in the production of high-end varieties has two macroeconomic implications for countries. First, the sources of a country's aggregate exports volatility are modified. The higher sensitivity to per capita income increases the sensitivity of high-end variety exports to destination-specific demand shocks, and thus their volatility on a given market. However, their lower sensitivity to distance allows for a greater geographic diversification of their exports, which in turn reduces aggregate volatility through a portfolio effect. Second, the lower sensitivity to distance allows high- end varieties to benefit more from demand growth, especially when it arises in distant markets. JEL classification: F14, F43, L15, Keywords: Vertical differentiation, Gravity, Distance, Volatility ∗We thank Nicolas Berman, Andrew Bernard, Lionel Fontagn´e,Jean Imbs, S´ebastienJean, H´el`eneLatzer, Thierry Mayer, Isabelle M´ejean,Mathieu Parenti, Val´erieSmeets, Jacques Thisse and Fr´ed´ericWarzynski for useful discussions.
    [Show full text]
  • The Romance Population in the Medieval Kingdom of Hungary
    ANALELE BANATULUI, S.N., ARHEOLOGIE ISTORIE, XXII, 2014 http://muzeulbanatului.ro/mbt/istorie/publicatii/ab.htm THE ROMANCE POPULATION IN THE MEDIEVAL KINGDOM OF HUNGARY Peter Bučko* Keywords: Romance population; medieval Hungary; Srem; Spiš; Transylvania, Tokaj; pilgrims; Hospitallers; Templars Cuvinte cheie: populaţie romanică; Ungaria medievală; Srem; Spiš; Transilvania; Tokaj; pelerini; Ospitalieri; Templieri (Abstract) Medieval kingdom of Hungary was since its very begining founded on the basis of multiethnicity and openness to foreigners. Foreigners in Hungary, especially in the 11th and 12th century came from Western Europe. Great immigration waves of the romance population are documented mostly during the reign of king Géza II (1141 – 1162), when they managed to settle in peripheral regions of the country and increase the population and signicance of weakly populated regions. Foreigners in the 12th recieved privileged status as the „guests“. In the 11th and 12th century these guests have settled in Srem, Spiš, Transylvania and Tokaj. Some information about Srem region are provided by crusades chronicles. In Srem there was a village called Francavilla, which belonged to the oldest and most important romanesque settlement in Hungary. e Guests in Transylvania had their own church organization and there were several bishops of Transylvania and Bihar/Oradea of western european origin. Other regions with Romanesque population – Spiš and Tokaj laid on international routes. e collegiate chapter of Spiš even owned vineyards in Tokaj – in Sárospátak, one of the oldest Hungarian cities with privileges. A large number of documented pilgrimage passing through Hungary could also stand behind the increase of new romance population in the country. Additional aspect of the Crusades was the creation of religious orders, the Knights Templar and the Hospitallers, who just few decades after their formation appeared in Hungary and were engaged in the life of Hungarian kingdom.
    [Show full text]
  • A Világörökség Részét Képező Tokaji Borvidék 2016
    A VILÁGÖRÖKSÉG RÉSZÉT KÉPEZŐ TOKAJI BORVIDÉK 2016. június STATISZTIKAI TÜKÖR Tartalom Összegzés ..................................................................................................................................................2 1. A Tokaji borvidék bemutatása ...........................................................................................................3 2. Ültetvények, szőlőskertek a Tokaji borvidéken ..............................................................................4 3. A Tokaji borvidéken élők társadalmi jellemzői ...............................................................................8 4. Turizmus és vendéglátás ...................................................................................................................10 Felhasznált irodalom, internetes hivatkozások ..................................................................................15 Elérhetőségek www.ksh.hu 2 A világörökség részét képező Tokaji borvidék Összegzés A Tokaji borvidék különleges helyet foglal el a magyar borvidékek között, Magyarországon a legismertebb. Az itt készült borok, köztük a tokaji aszú „Értünk Kunság mezein talán a leghíresebb magyar bor, több évszázados márka, magyar külön- Ért kalászt lengettél, legesség, hungarikum. Az UNESCO Világörökség Bizottsága 2002-ben Tokaj szőlővesszein Nektárt csepegtettél.” Budapesten tartott ülésén fogadta el azt a felterjesztést, ami a világörökség Kölcsey Ferenc: Himnusz részévé tette a Tokaj-hegyaljai történelmi borvidék kultúrtájat. A kiadvány (részlet)
    [Show full text]
  • East Slovakian Lowland and Its Economical Utilization
    Eastern Slovakian lowland and its economical utilization Matias Luostarinen, Teppo Tossavainen, Peter Popovic, Zuzana Baronova, Adria Vila Cufi, Miquel Romero Carrera Contents Introduction ....................................................................................................................................................... 3 Landscapes of the region ................................................................................................................................... 4 Regions identity and regional identity in the landscape ................................................................................... 5 Sources and methods of analysis ...................................................................................................................... 6 Physical geographical characteristics of the territory ....................................................................................... 7 The human geography of the Eastern Slovak Lowland ................................................................................... 13 Tokaj region in Slovakia ................................................................................................................................... 14 Conflict for brand Tokaji .................................................................................................................................. 19 Differences between the Tokaj region of Hungary and Slovakia .................................................................... 20 References ......................................................................................................................................................
    [Show full text]
  • Sweet by Tokaj
    SWEET BY TOKAJ Évjárat: 2016 Évjárat értékelés: A 2016-os évjárat az átlagnál csapadékosabb és hűvösebb időjárást hozott. Ezért a száraz borok szüreténél a korán, augusztusban megindult botrytisz fejlődés miatt nagy fi gyelmet igényelt az egészséges fürtök válogatása. A száraz borok jó savval, mérsékelt alkohollal és elegáns karakterrel rendelkeznek. Az édes boroknál a novemberi csapadék miatt az egész fürtös szüret mellett döntöttünk, így a szamorodnira és a késői szüretre helyeztük a hangsúlyt, aszú bort nem készítettünk. Szőlőfajta: 50% Furmint, 20% Hárslevelű, 30% Sárgamuskotály Termőhely: Mád Dűlő: több mádi dűlő házasítása Tőketerhelés: 3 t/ha Művelésmód: Középmagas kordon Szüret időpontja: November Borkészítés: Az alkoholos erjesztés acéltartályban történt, alacsony hőmérsékleten. A bor nem kap hordós érlelést, hanem frissen kerül palackba. Alkoholtartalom: 11,5 % V/V Savtartalom: 8,4 g/l Maradékcukor: 113,7 g/l 2016 TOKAJ LATE HARVEST SWEET WHITE WINE WITH PROTECTED DESIGNATION OF ORIGIN. PRODUCED AND BOTTLED BY: MAD WINE Kft. H-3909 Mád, Hunyadi János u. 2. IMPORTED BY: Vinum Tokaj International LLC, Cerritos CA • winesofexcellence.com Nébih: EOBY • L17284 Sugar at harvest: 310 grams per liter Residual sugar: 113,7 grams per liter CONTAINS SULFITES • PRODUCT OF HUNGARY GOVERNMENT WARNING: (1) ACCORDING TO THE SURGEON GENERAL, WOMEN SHOULD NOT DRINK ALCOHOLIC BEVERAGES DURING PREGNANCY BECAUSE OF BIRTH DEFECTS. (2) CONSUMPTION OF ALCOHOLIC BEVERAGES IMPAIRS YOUR ABILITY TO DRIVE A CAR OR OPERATE MACHINERY, AND MAY INES CAUSE HEALTH PROBLEMS. W H U J N A G LATE HARVEST 375 ml K A O R WHITE WINE T Y 11,5% ALC./VOL. /madwinetokaj www.mad-wine.com SWEET BY TOKAJ Vintage: 2016 Vintage evaluation: In 2016 we had higher then average precipitation and cooler weather during the ripening period.
    [Show full text]