About the Producer
Grand Tokaj is the largest winery in the Tokaj-Hegyalia wine region and consists of 67 hectares of vineyards and a huge ancient underground cellar where Chief Oenologist Károly Áts works his magic each year.
The Tokaji wine producing region is situated in North East Hungary near the town of Tokaj, on and around the volcanic slopes of the Zemplén Hills at the confluence of the Bodrog and Tisza rivers. This area has a winemaking tradition stretching back to Roman times and the making the Tokaji sweet wines goes back to at least the 1630’s. The region was designated a Unesco World heritage site in 2002 and is a truly beautiful part of the world to visit.
Here the Aszú sweet wine is produced by one of nature’s truly amazing processes. Each summer, the high humidity and warm conditions allow the Grey mould, Botrytis Cinerea or Noble Rot to flourish. It concentrates the grape sugars and flavours of the mainly Furmint and Hárslevelu, or other local grapes into shrivelled super sweet berries known locally as ‘aszú’ grapes. Hence the legal definition of Tokaj Aszú being made from them.
The grade of sweetness used to be measured by the number of wicker baskets or puttony full of Aszú berries used during the wine-making process. The berries are kneaded into a paste and added to a lighter base wine or unfermented grape must before a second fermentation. The wine is then aged in small oak barrels for a minimum of 4 years and a further 9 months in bottle before release.
In 2013, new wine-making regulations were brought in and it was decreed that the previous 5 Puttonyos sweetness designation now needed to have a minimum sugar content of 120g per litre to be called ‘Tokaji Aszú’ on its label, as with our lovely example here.
Wine: Tokaj Aszú 5 Puttonyos, Grand Tokaj, Hungary 2013
Region: North East Hungary
Sub region: Tokaj-Hegyalia
Colour: White, Sweet
Grape Varieties: Furmint and Hárslevelu, but has trace amounts of Zéta, Kabar and Yellow Muscat
Although nearly any food is capable of causing an allergic reaction, only the bellow listed foods account for 90 percent of all food-allergic reactions. These foods are:
- Cereals containing gluten, namely: wheat (such as spelt and Khorasan wheat), rye, barley, oats
- Crustaceans for example prawns, crabs, lobster, crayfish
- Nuts; namely almonds, hazelnuts, walnuts, cashews, pecan nuts, Brazil nuts, pistachio nuts, macadamia (or Queensland) nuts
- Celery (including celeriac)
- Sulphur dioxide/sulphites, where added and at a level above 10mg/kg in the finished product. This can be used as a preservative in dried fruit
- Lupin which includes lupin seeds and flour and can be found in types of bread, pastries and pasta
- Molluscs like clams, mussels, whelks, oysters, snails and squid
This section is for information purposes on common food allergens, and provides assistance for avoiding these ingredients. If you are unsure or you need more information on certain products please email: email@example.com
Ripe Apricot, Orange Marmalade and Vanilla
Tokaji Aszú 5 Puttonyos from the Grand Tokaj winery shows why Tokaji wines are acknowledged as some of the worlds’ greatest sweet wines. This 2013 wine comes from an excellent vintage because the warm summer and high humidity encouraged the Botrytis or Noble Rot to really concentrate the sugars in the grapes. This resulted in a beautifully balanced sweet wine.
The nose is ladened with aromas of dried apricots, chamomile blossoms, dried orange peel and ripe figs. These continue on the palate with flavours of soft ginger spice, pear compote, quince jelly, orange marmalade and honey. All are deliciously balanced by an underlying natural acidity that refreshes the mouth and taste buds, ready for your next sip.
White, Sweet | 50CL | 9.5% ABV
Food and Wine Pairing
Pairing Tokaj Aszú sweet wine with Foie Gras is a fantastic match. It is hugely popular in Hungary where Foie Gras is enjoyed just as much as it is in France. Try it with Pan Seared Foie Gras for that delicious melt-in-the-mouth sensation. It also goes equally well with Goose and Duck Foie Gras terrines and pâtés.
Another great pairing is with Stilton or other crumbly blue cheeses. Lastly why not enjoy it with fruit desserts such as a classic Tarte Tatin with Vanilla Ice-Cream.
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