NATURALLY SWEET WINES<\/span><\/h1>\nSweet wines are not made the same way everywhere in the world. Sweet wines are typically divided into two categories based on whether their flavour, style and character are shaped only by the sugar content of the grapes or by any other mixture or syrup containing sugar that is added to the wine.<\/span><\/p>\n![\"\"](\"https:\/\/unionstar.shop\/wp-content\/uploads\/2021\/06\/termeszetes_edes_fC591kC3A9p-e1623064308950.jpg\")
<\/span><\/p>\nThis latter group is called fortified wine and is enriched with additional alcohol. Such wines are usually connected to very warm, dry regions and include types of wine such as port, madeira, marsala, sherry and many others.<\/p>\n
Very different types of wine are made in cooler regions, where the grapes ripen and accumulate the necessary sugar content much later. These are naturally sweet wines.\u00a0 Sweet wines in this category are wines with a good structure and a high sugar concentration, created entirely by nature without any outside \u201chelp\u201d. In the case of wines created without any artificial addition of alcohol, first place, of course, goes to wines from Tokaj.<\/p>\n
Dried grapes are also often used in warmer regions to make non-fortified wines. The clusters are separated from the vine and are either laid out or hung up to dry before they are processed further. This takes place when the berries are sufficiently shrivelled, indicating they now have a high concentration of sugar. In fact, higher sugar content can also be achieved by drying the grapes on the vine (k\u00e9s\u0151i sz\u00fcret\/late harvest\/Sp\u00e4tlese\/vendage tardive), which is the easiest way to create sweet wine. Ice wine, on the other hand, is made in places where the winter is sufficiently long and with little rain, because in this case, the producers wish to leave the berries on the vine so that they freeze. Naturally, the goal here is also to achieve a high concentration of sugar, rather than the freezing itself. The average temperature has to be around -7\u00b0C for at least 6-7 days to allow the water inside the berries to freeze. The grapes are pressed outside and then the water is separated from the sugary must in the form of ice crystals, resulting in a very sweet and exceptionally fruity juice with modest acidity. The finest ice wines are generally made when botrytis is not present.<\/p>\n
Most of the world\u2019s naturally sweet wines are made from botrytised grapes.<\/p>\n
One category of these that is unique and the most expensive in the world to make is \u201cAsz\u00fa\u201d. The acidity, alcohol and residual sugar constituting the wine\u2019s body are in perfect harmony and in proportions unseen elsewhere. In ideal cases, Tokaji Asz\u00fa is not simply a dessert wine. The unique characteristics of the best Asz\u00fa wines make them exceptionally high-quality, meaning they may be consumed at practically any point of a meal.<\/p>\n
The best naturally sweet wines are almost always produced from botrytised berries, i.e. grapes that have been infected with noble rot or botrytis cinerea. This is a fungus which starts to develop as a result of moisture, settling on the grape clusters during misty mornings and spreading through the berries during warm autumn days. This dehydrates the berries, thus increasing the concentration of acidity, sugar and the fungal colonies themselves.\u00a0 Botrytised wines may only be produced successfully in regions where the air humidity is higher than average and warm autumn weather is occasionally interrupted by short showers. Therefore, it is no coincidence that the regions where the world\u2019s most renowned botrytised wines are made are all located near rivers, large lakes or even the sea. However, it is very risky; if the weather turns to rain in October, noble rot will become grey mould, which in extreme cases, may render the entire harvest unusable.<\/p>\n
Fine sweet wines are not only made in Tokaj, they are also produced in the M\u00e1tra, M\u00f3r and Badacsony wine districts and historically were also produced in the vineyards of Eger, M\u00e9nes (Arad-Hegyalja) and Rust.<\/p>\n
Internationally, the finest naturally sweet wines are produced in France next to the Loire, around Sauternes in the Bordeaux wine region and in Alsace, in Germany near the Rhine and the Mosel, and near Lake Neusiedl in Austria. These wines all have the aromas and flavours of the noble rot, botrytis cinerea, just like the wines from Tokaj. However, they are produced anaerobically, using reductive methods, making them very different in character from Hungary\u2019s sweet Tokaj wines, whose wonderful structure and minerality are unmatched by wines from any other region.<\/p>\n
<\/p>\n
TOKAJI ASZ\u00da<\/h2>\n
Tokaji Asz\u00fa is one of the best-known naturally sweet wines in the world. In 16th-century Tokaj, there were already specific descriptions about the production of sweet wines and those vineyards in the wine region most suitable for cultivating grapes to produce Asz\u00fa. Tokaj was the first wine region in the world to regulate the origin of its grapes and thus its wines. It could even be called the oldest system origin protection known today. Our ancestors made Asz\u00fa within a strict framework, striving to produce the best quality.<\/p>\n
Asz\u00fa itself is none other than a base wine, to which individually hand-picked asz\u00fa berries are added, either during or after fermentation. Thus, the wine ferments twice, endowing it with unprecedented richness and variety of flavours. The asz\u00fa berries, which are picked by women over several weeks (one person can collect 12-18 kg of asz\u00fa berries a day) are stored in vats with a hole in the bottom until the end of the harvest. The extremely sugar-rich juice is squeezed out of the berries by their increasing weight, and this, the esszencia or essence, drips out through the hole. Most of this esszencia is returned to the already fermenting Asz\u00fa wines. It is rarely bottled on its own, and if so, in minute quantities.<\/p>\n
Not all wine regions have the right characteristics to produce wines like Asz\u00fa. It requires a unique climate, in particular the presence of a large natural body of water. Tokaj itself is located at the confluence of the Bodrog and the Tisza, thus guaranteeing the humid autumn air needed to make such wines. And what is needed for good Asz\u00fa wine? A fungus called Botrytis cinerea, more commonly known as grey rot, is what creates this special ingredient. Perfectly ripe, healthy grapes are also a prerequisite for this noble rot to spread through the clusters.<\/p>\n
![\"\"](\"https:\/\/unionstar.shop\/wp-content\/uploads\/2021\/06\/grape-aszu.png\")
<\/p>\n
<\/p>\n
![\"\"](\"https:\/\/unionstar.shop\/wp-content\/uploads\/2021\/06\/3b4d9f561ebcf37d59ec0d276a32f13b_1920.jpg\")
<\/p>\n
Tokaji Asz\u00fa is not simply a dessert wine. Although it\u2019s certainly true that it goes well with most desserts, it can also pair well with roast meat thanks to its wonderful structure. This typically includes goose and duck liver; however, meat from large game animals can also accompany a beautiful Asz\u00fa wine. Chestnuts, figs, cottage cheese and citrus fruit can all harmonise with it, while many people also say it pairs well with sweet, aromatic cigars.<\/p>\n
![\"\"](\"https:\/\/unionstar.shop\/wp-content\/uploads\/2021\/06\/smi_123bc70f41978ce57697860f3f136a12640c16d9.png\")
<\/p>\n
The Tokaj wine region itself is a volcanic area formed about 15 million years ago, which gives special characteristics to the wines. Although Asz\u00fa is a sweet wine, this is not what makes it special. The truly diverse soils of the wine region offer unique opportunities for the vines, and that is what makes this wine stand out, even as an accompaniment to food. The trinity of the acidity forming the backbone of the wine, the alcohol and the sweetness are all in perfect balance. Tokaj sweet wines, especially Asz\u00fa, are therefore vibrant, lively and characterised by fruity and floral notes. When drinking Asz\u00fa, you can tell you have a sweet wine in your glass, but good Asz\u00fa is never recognisable by its sugar content, rather it is the incredibly complex, rich, unique structure of the terroir, even by global standards, that provides the backdrop for Asz\u00fa\u2019s almost incomprehensible complexity.<\/p>\n
![\"\"](\"https:\/\/unionstar.shop\/wp-content\/uploads\/2021\/06\/c24fd9d82c80ab84c2fa87b08e415eb5_1920.jpg\")
<\/p>\n
The uniqueness of the soil, the climate and the two main Tokaj grape varieties, Furmint and H\u00e1rslevel\u0171, are what set Tokaji Asz\u00fa apart from the rest of the world of naturally sweet wines. The Asz\u00fa wine is fermented together with the asz\u00fa berries and then aged in oak barrels. The 136-litre size typically used in Tokaj is known as a G\u00f6nci barrel. Barrel ageing with its resultant delicate contact with the air also shape the character, aroma and, above all, structure of the wines. Mandatory time of oak maturation is 18 months. Like any other wine in the world, Asz\u00fa wines are founded on excellent acidity, which ensure that the wines never feel heavy, despite often having a residual sugar content of around 200 grams\/litre. When you consider all this, it becomes clear that Tokaji Asz\u00fa is not simply one of the best sweet wines in the world, it is rather a perfect terroir wine which just happens to contain sugar.<\/p>\n<\/div>\n
[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"
NATURALLY SWEET WINES Sweet wines are not made the same way everywhere in the world. Sweet wines are typically divided into two categories based on whether their flavour, style and character are shaped only by the sugar content of the grapes or by any other mixture or syrup containing sugar that is added to the […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"\n
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This latter group is called fortified wine and is enriched with additional alcohol. Such wines are usually connected to very warm, dry regions and include types of wine such as port, madeira, marsala, sherry and many others.<\/p>\n Very different types of wine are made in cooler regions, where the grapes ripen and accumulate the necessary sugar content much later. These are naturally sweet wines.\u00a0 Sweet wines in this category are wines with a good structure and a high sugar concentration, created entirely by nature without any outside \u201chelp\u201d. In the case of wines created without any artificial addition of alcohol, first place, of course, goes to wines from Tokaj.<\/p>\n Dried grapes are also often used in warmer regions to make non-fortified wines. The clusters are separated from the vine and are either laid out or hung up to dry before they are processed further. This takes place when the berries are sufficiently shrivelled, indicating they now have a high concentration of sugar. In fact, higher sugar content can also be achieved by drying the grapes on the vine (k\u00e9s\u0151i sz\u00fcret\/late harvest\/Sp\u00e4tlese\/vendage tardive), which is the easiest way to create sweet wine. Ice wine, on the other hand, is made in places where the winter is sufficiently long and with little rain, because in this case, the producers wish to leave the berries on the vine so that they freeze. Naturally, the goal here is also to achieve a high concentration of sugar, rather than the freezing itself. The average temperature has to be around -7\u00b0C for at least 6-7 days to allow the water inside the berries to freeze. The grapes are pressed outside and then the water is separated from the sugary must in the form of ice crystals, resulting in a very sweet and exceptionally fruity juice with modest acidity. The finest ice wines are generally made when botrytis is not present.<\/p>\n Most of the world\u2019s naturally sweet wines are made from botrytised grapes.<\/p>\n One category of these that is unique and the most expensive in the world to make is \u201cAsz\u00fa\u201d. The acidity, alcohol and residual sugar constituting the wine\u2019s body are in perfect harmony and in proportions unseen elsewhere. In ideal cases, Tokaji Asz\u00fa is not simply a dessert wine. The unique characteristics of the best Asz\u00fa wines make them exceptionally high-quality, meaning they may be consumed at practically any point of a meal.<\/p>\n The best naturally sweet wines are almost always produced from botrytised berries, i.e. grapes that have been infected with noble rot or botrytis cinerea. This is a fungus which starts to develop as a result of moisture, settling on the grape clusters during misty mornings and spreading through the berries during warm autumn days. This dehydrates the berries, thus increasing the concentration of acidity, sugar and the fungal colonies themselves.\u00a0 Botrytised wines may only be produced successfully in regions where the air humidity is higher than average and warm autumn weather is occasionally interrupted by short showers. Therefore, it is no coincidence that the regions where the world\u2019s most renowned botrytised wines are made are all located near rivers, large lakes or even the sea. However, it is very risky; if the weather turns to rain in October, noble rot will become grey mould, which in extreme cases, may render the entire harvest unusable.<\/p>\n Fine sweet wines are not only made in Tokaj, they are also produced in the M\u00e1tra, M\u00f3r and Badacsony wine districts and historically were also produced in the vineyards of Eger, M\u00e9nes (Arad-Hegyalja) and Rust.<\/p>\n Internationally, the finest naturally sweet wines are produced in France next to the Loire, around Sauternes in the Bordeaux wine region and in Alsace, in Germany near the Rhine and the Mosel, and near Lake Neusiedl in Austria. These wines all have the aromas and flavours of the noble rot, botrytis cinerea, just like the wines from Tokaj. However, they are produced anaerobically, using reductive methods, making them very different in character from Hungary\u2019s sweet Tokaj wines, whose wonderful structure and minerality are unmatched by wines from any other region.<\/p>\n <\/p>\n Tokaji Asz\u00fa is one of the best-known naturally sweet wines in the world. In 16th-century Tokaj, there were already specific descriptions about the production of sweet wines and those vineyards in the wine region most suitable for cultivating grapes to produce Asz\u00fa. Tokaj was the first wine region in the world to regulate the origin of its grapes and thus its wines. It could even be called the oldest system origin protection known today. Our ancestors made Asz\u00fa within a strict framework, striving to produce the best quality.<\/p>\n Asz\u00fa itself is none other than a base wine, to which individually hand-picked asz\u00fa berries are added, either during or after fermentation. Thus, the wine ferments twice, endowing it with unprecedented richness and variety of flavours. The asz\u00fa berries, which are picked by women over several weeks (one person can collect 12-18 kg of asz\u00fa berries a day) are stored in vats with a hole in the bottom until the end of the harvest. The extremely sugar-rich juice is squeezed out of the berries by their increasing weight, and this, the esszencia or essence, drips out through the hole. Most of this esszencia is returned to the already fermenting Asz\u00fa wines. It is rarely bottled on its own, and if so, in minute quantities.<\/p>\n Not all wine regions have the right characteristics to produce wines like Asz\u00fa. It requires a unique climate, in particular the presence of a large natural body of water. Tokaj itself is located at the confluence of the Bodrog and the Tisza, thus guaranteeing the humid autumn air needed to make such wines. And what is needed for good Asz\u00fa wine? A fungus called Botrytis cinerea, more commonly known as grey rot, is what creates this special ingredient. Perfectly ripe, healthy grapes are also a prerequisite for this noble rot to spread through the clusters.<\/p>\n <\/p>\n Tokaji Asz\u00fa is not simply a dessert wine. Although it\u2019s certainly true that it goes well with most desserts, it can also pair well with roast meat thanks to its wonderful structure. This typically includes goose and duck liver; however, meat from large game animals can also accompany a beautiful Asz\u00fa wine. Chestnuts, figs, cottage cheese and citrus fruit can all harmonise with it, while many people also say it pairs well with sweet, aromatic cigars.<\/p>\n The Tokaj wine region itself is a volcanic area formed about 15 million years ago, which gives special characteristics to the wines. Although Asz\u00fa is a sweet wine, this is not what makes it special. The truly diverse soils of the wine region offer unique opportunities for the vines, and that is what makes this wine stand out, even as an accompaniment to food. The trinity of the acidity forming the backbone of the wine, the alcohol and the sweetness are all in perfect balance. Tokaj sweet wines, especially Asz\u00fa, are therefore vibrant, lively and characterised by fruity and floral notes. When drinking Asz\u00fa, you can tell you have a sweet wine in your glass, but good Asz\u00fa is never recognisable by its sugar content, rather it is the incredibly complex, rich, unique structure of the terroir, even by global standards, that provides the backdrop for Asz\u00fa\u2019s almost incomprehensible complexity.<\/p>\n The uniqueness of the soil, the climate and the two main Tokaj grape varieties, Furmint and H\u00e1rslevel\u0171, are what set Tokaji Asz\u00fa apart from the rest of the world of naturally sweet wines. The Asz\u00fa wine is fermented together with the asz\u00fa berries and then aged in oak barrels. The 136-litre size typically used in Tokaj is known as a G\u00f6nci barrel. Barrel ageing with its resultant delicate contact with the air also shape the character, aroma and, above all, structure of the wines. Mandatory time of oak maturation is 18 months. Like any other wine in the world, Asz\u00fa wines are founded on excellent acidity, which ensure that the wines never feel heavy, despite often having a residual sugar content of around 200 grams\/litre. When you consider all this, it becomes clear that Tokaji Asz\u00fa is not simply one of the best sweet wines in the world, it is rather a perfect terroir wine which just happens to contain sugar.<\/p>\n<\/div>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":" NATURALLY SWEET WINES Sweet wines are not made the same way everywhere in the world. Sweet wines are typically divided into two categories based on whether their flavour, style and character are shaped only by the sugar content of the grapes or by any other mixture or syrup containing sugar that is added to the […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"\n Suggested text: <\/strong>Our website address is: https:\/\/unionstar.shop.<\/p>\n\n\n\n Suggested text: <\/strong>When visitors leave comments on the site we collect the data shown in the comments form, and also the visitor\u2019s IP address and browser user agent string to help spam detection.<\/p>\n\n\n\n An anonymized string created from your email address (also called a hash) may be provided to the Gravatar service to see if you are using it. The Gravatar service privacy policy is available here: https:\/\/automattic.com\/privacy\/. After approval of your comment, your profile picture is visible to the public in the context of your comment.<\/p>\n\n\n\n Suggested text: <\/strong>If you upload images to the website, you should avoid uploading images with embedded location data (EXIF GPS) included. Visitors to the website can download and extract any location data from images on the website.<\/p>\n\n\n\n Suggested text: <\/strong>If you leave a comment on our site you may opt-in to saving your name, email address and website in cookies. These are for your convenience so that you do not have to fill in your details again when you leave another comment. These cookies will last for one year.<\/p>\n\n\n\n If you visit our login page, we will set a temporary cookie to determine if your browser accepts cookies. This cookie contains no personal data and is discarded when you close your browser.<\/p>\n\n\n\n When you log in, we will also set up several cookies to save your login information and your screen display choices. Login cookies last for two days, and screen options cookies last for a year. If you select \"Remember Me\", your login will persist for two weeks. If you log out of your account, the login cookies will be removed.<\/p>\n\n\n\n If you edit or publish an article, an additional cookie will be saved in your browser. This cookie includes no personal data and simply indicates the post ID of the article you just edited. It expires after 1 day.<\/p>\n\n\n\n Suggested text: <\/strong>Articles on this site may include embedded content (e.g. videos, images, articles, etc.). Embedded content from other websites behaves in the exact same way as if the visitor has visited the other website.<\/p>\n\n\n\n These websites may collect data about you, use cookies, embed additional third-party tracking, and monitor your interaction with that embedded content, including tracking your interaction with the embedded content if you have an account and are logged in to that website.<\/p>\n\n\n\n Suggested text: <\/strong>If you request a password reset, your IP address will be included in the reset email.<\/p>\n\n\n\n Suggested text: <\/strong>If you leave a comment, the comment and its metadata are retained indefinitely. This is so we can recognize and approve any follow-up comments automatically instead of holding them in a moderation queue.<\/p>\n\n\n\n For users that register on our website (if any), we also store the personal information they provide in their user profile. All users can see, edit, or delete their personal information at any time (except they cannot change their username). Website administrators can also see and edit that information.<\/p>\n\n\n\n Suggested text: <\/strong>If you have an account on this site, or have left comments, you can request to receive an exported file of the personal data we hold about you, including any data you have provided to us. You can also request that we erase any personal data we hold about you. This does not include any data we are obliged to keep for administrative, legal, or security purposes.<\/p>\n\n\n\n Suggested text: <\/strong>Visitor comments may be checked through an automated spam detection service.<\/p>\n","_et_gb_content_width":"","inline_featured_image":false,"footnotes":""},"class_list":["post-569","page","type-page","status-publish","hentry"],"blog_post_layout_featured_media_urls":{"thumbnail":"","full":""},"categories_names":null,"comments_number":0,"_links":{"self":[{"href":"https:\/\/unionstar.shop\/zh\/wp-json\/wp\/v2\/pages\/569","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/unionstar.shop\/zh\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/unionstar.shop\/zh\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/unionstar.shop\/zh\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/unionstar.shop\/zh\/wp-json\/wp\/v2\/comments?post=569"}],"version-history":[{"count":4,"href":"https:\/\/unionstar.shop\/zh\/wp-json\/wp\/v2\/pages\/569\/revisions"}],"predecessor-version":[{"id":598,"href":"https:\/\/unionstar.shop\/zh\/wp-json\/wp\/v2\/pages\/569\/revisions\/598"}],"wp:attachment":[{"href":"https:\/\/unionstar.shop\/zh\/wp-json\/wp\/v2\/media?parent=569"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}<\/span><\/p>\nTOKAJI ASZ\u00da<\/h2>\n
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