Furmint comes from the Tokaj region in northeastern Hungary, known for its sweet Aszú wines called Tokaji. The late ripening of the variety, the loose grapes with their thin-skinned berries and above all the susceptibility to noble rot (botrytis) make the variety very suitable for the production of sweet wines. However, Furmint also delivers first-class, fiery, full-bodied,
Markus Molitor shows how the consistent implementation of quality standards can become a story of success. Since taking over his father’s winery in 1984, he has constantly expanded it, as he has consistently pursued the goal he formulated of building on the golden days of Riesling from the Mosel with wines that are extremely typical of the location and can be stored.
Sárga Muskotály, also known in this country as Yellow Muscat, is a grape variety permitted for production in Tokaji. It gives the wine a strong aroma and a balanced acidity.
Most sweet Tokaji wines are aged for at least two years. Since the 1990s, there has been an increasing number of Tokaji wines that have been matured reductively, i.e. wines that are matured largely without contact with atmospheric oxygen. These wines are already 12 – 18 months after the harvest on sale and are mostly offered as Late Harvest (in Hungarian: Késői Szüretelésű).
Without a reason, I would not have come up with this question so quickly. Sure, wine has alcohol and it has calories, as we all know. It was the first time I heard that someone refuses a glass of sweet wine for dessert on the grounds that it might make fat because of its calories. I had never tried to get information about calories in sweet wine or wine. So I googled “calories in wine” and on a discounter’s website found the information that the alcohol content (in %) multiplied by 5.5 gives the number of kliocalories per 100 ml of wine. According to a table on this page, a … Read more ...
Ernst Loosen from the winery Dr. Loosen is probably one of the biggest Riesling fans. This is shown, for example, by the fact that in a VDP interview, when asked “Do you have a favorite grape variety?”, he rhetorically
A sweet wine from the 2015 vintage, alcohol-fortifed in the style of port wine, was the last tasted wine in the master class “Blaufränkisch and Zweigelt re-thought”, which was conducted jointly mid-October by Thomas Curtius, MW (Master of Wine), and Georg Schweitzer WA, (Wine Academic and Managing Director of Wein Burgenland).
I wanted to get quinces from Hans. But of course Hans had a few wines up his sleeve to taste, including a Riesling Kabinett 2021 from Schlossgut Diel. I knew the winery from the dry wines, as it produces Große Gewächse from the three adjacent Große Lagen Pittermännchen, Goldloch and Burgberg. Despite their proximity, these large layers have very different soils. From the ferrous clay soils of the Burgberg interspersed with quartzite to the gold hole on gravelly primary rock soils to the Pittermännchen, where the grapes thrive on weathered slate above Rotliegend.
The winery also produces dry wines from its other sites, but the noble sweet wines … Read more ...
Austria’s number 1 grape variety, which can be found on almost a third of Austria’s vineyards: Grüner Veltliner. Treated a bit neglected up to now – only twice a Trockenbeerenauslese
It was a very generous birthday present from Hans, Szepsy’s Tokaji Esszencia 1999, which we tasted together with other friends a few weeks ago. Esszencia, not Aszú Escenzia, is the top category of sweet Tokaji wine. You can see that from the fact that it is made from the so-called flow must of the grapes, which is created by the own weight of the grapes, which are in steel
Who has never heard of Frascati or maybe even drunk it. I knew Frascati from a long time ago, when it was offered almost exclusively in 1 1/2 or 2 liter bottles alongside the red, sweet Lambrusco.When I was looking for sweet wines that I had never tasted before, I came across the Cannellino di Frascati DOCG on the website of a well-known German mail-order wine company. I ordered it, without a moment’s hesitation, because of my acquaintance with the often slightly residual sweet Frascati wines in my late youth.