Lets talk Tokaji Aszu

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Lets talk Tokaji Aszu - 9/25/2021 7:42:42 PM

ericindc

Posts: 2086
Joined: 7/6/2012
From: District of Columbia
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Lets talk about sweet Tokaji. Not the whole Puttonyos scale as we can look that up. https://en.wikipedia.org/wiki/Puttonyos. I've had a few bottles over the years, none older than 20yrs old, so I'm not completely sure how they age over the longer term.

Who are the better/best producers? Do you like it? Dislike? Does the 500ml bottle annoy you?

< Message edited by ericindc -- 9/25/2021 10:36:55 PM >

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RE: Lets talk Tokaji Aszu - 9/26/2021 8:07:29 AM

mclancy10006

Posts: 4510
Joined: 3/19/2007
From: Cape Cod, MA & Bellevue, WA
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I bought a few at auction on a lark low ball bid I won. I have only had one and it was interesting, but not outstanding. It had a burnt caramel thing going on that didn't work for me. That was the '74 5 Puttonyos from the same producer.

1974 Monimpex Tokaji Aszú 3 Puttonyos
1977 Monimpex Tokaji Aszú 5 Puttonyos
1976 Monimpex Tokaji Aszú 5 Puttonyos

-Mark

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RE: Lets talk Tokaji Aszu - 9/26/2021 12:27:18 PM

chrisrsprague

Posts: 180
Joined: 2/11/2021
From: Gorham, ME
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My understanding was that communism-era Tokaji wasn't very good.

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RE: Lets talk Tokaji Aszu - 9/26/2021 1:57:42 PM

Hollowine

Posts: 7251
Joined: 7/25/2008
From: Hood River, OR
Status: offline

I love dessert wines, but have only had a small number of Tokaji. I only own one bottling, which I bought because of its reputation and to see what all the buzz was about, Tokaji Esszencia...basically, one bin of hand-sorted botrytis berries (25 Kg) will produce about 1000ml to 1500ml of free run juice from the weight of the grapes, this is then fermented for 4-6 years and becomes Eszencia. It is exactly as this article describes...basically a tablespoon is enough of a serving to satisfy the dessert course at the end of a meal.

https://tastehungary.com/journal/tokaji-essencia-sunshine-on-a-spoon/

CT entry for 1993 Tokaji Esszencia

< Message edited by Hollowine -- 9/26/2021 1:58:11 PM >

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RE: Lets talk Tokaji Aszu - 9/27/2021 3:16:27 AM

ROEL

Posts: 972
Joined: 4/18/2007
From: Linsmeau, Belgium
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quote:

ORIGINAL: chrisrsprague

My understanding was that communism-era Tokaji wasn't very good.

Well it's a hit and miss situation. For starters the communism-era wines were made exclusively in an oxidative style by the state-run Borkombinat (Monimpex), whereas post-communism has seen a lot of new, independent producers making Tokaji in a more reductive way, producing more accessible, internationally styled wines. The two styles are of course completely different and the pre-1989 wines are more likely to displease the uninitiated, whereas one could argue that they are a better representation of the "soul" of Tokayi.

That being said, the Aszus from the eighties and before can be great wines, but the chances of opening a bad bottle of Tokaji (or should I say a bottle of bad Tokaji?) are significantly higher. Out of 3 1983 5 Putts I opened over the last years, one was maderised, one was over the hill but drinkable and one (the most recent one) was excellent. I still have a number of these in the cellar (I can't remember why I bought 10, but hey, they're there now ;-)), along with a '68 and a '57 Aszu Eszencia (BTW 2009 was the last vintage in which Aszu Eszencia was made, the name can no longer be used).
As has been said they have a caramel like quality, along with sherry, bruised apple and candied orange. Not a bad match for chocolate actually.

The modern ones are more styled along the lines of Sauternes, emphasizing fruit, honey and orange marmelade, although oxidative wines are still being made by some producers. None of the post-1990 wines I have had (5 Putts and Eszencias) disapponted. The quality of the winemaking has clearly gone up as the influx of money from western investors has enabled the use of state of the art winemaking technology and there is more attention to detail than before (the corks on the old wines were ridiculously short).
About ageing: there is a lot of sugar and if there is acidity to match (which should be the case), they will certainly age for 20 years after release or more.

Prices for the big names are going up (Szepsy, Royal Tokaji, Oremus, Uri Borok), but if you have access to wines from smaller producers (difficult on your side of the pond I suppose), these wines can actually be an excellent QPR.

BTW: an interesting (albeit slightly dated) read on Tokaji in this link

< Message edited by ROEL -- 9/27/2021 3:35:17 AM >

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RE: Lets talk Tokaji Aszu - 9/28/2021 10:32:40 AM

Echinosum

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Joined: 1/28/2021
From: Buckinghamshire, UK
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I was first given Tokaji Aszú in 1983 by my rich cousin Bill, who only drank Really Good Stuff. It was 5 puttonyos - never accept fewer he told me - and I forget the vintage, doubtless late 60s or early 70s. I did find it rather odd, and I'd rather he'd produced some more of the excellent 1971 ausleses and top sauternes he served me on other occasions. Though it was a lot cheaper than them, and I occasionally bought the odd one for myself. The corks were generally rather poor and short, (the reason will become apparent below), so it tended to go fairly quickly from shop to stomach. Bill served it lukewarm to me, as he said you were supposed to drink it, which I suppose makes a little sense for the oxidative style. But I quickly discovered I preferred it cold.

But what was really odd about it was the little label that apparently indicated it was imported and bottled by Colman's of Norwich, a mustard producer (bought by Unilever in 1995). In fact what happened was that it was imported and bottled by Coleman's of Norwich, a wine importer that specialised in importing wine in bulk and bottling it locally here in Britain. Originally this had nothing to do with Colman's, but it was eventually bought by Reckitt and Colman, as Colman's had become in 1938 as it expanded into a broader household products conglomerate. I wonder if this was just the easiest way to solve what might otherwise have become a problem over the respective names. Coleman's the wine importer was closed down in 1988.

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RE: Lets talk Tokaji Aszu - 9/28/2021 3:53:16 PM

Eduardo787

Posts: 1573
Joined: 1/14/2020
From: Monterrey Mexico
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Worst hangover in my entire life was with Tokaj. Be very careful not to over do it because it hits you with full force . Of course I drank a hell of a lot that night , but I remember very well that I was 3 days ( yup, 3 whole days) in bed and wiffey got REALLY mad. It was 15 years ago and I remember it as if it was yesterday. We had a couple of 5 Putonyos and an Escencia. I have a few in my cellar from 2001 and 2004 ( I think) and I am saving them for a nice event. I very rarely drink desert wines, but Tokaj for me is top notch.

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