These three synonymous are representing a remote region of Hungary and Slovak Republic (both situated in Central Europe) where the world's first botrytis wine is coming from. These topaz colored sweet wines are dating back to 16th century. Tokaj wines are made from late-ripened grapes affected by a certain type of fungus (noble rot - Botrytis cinerea) that concentrates the grape sugars which, in turn, flavors the wine into a honey-like sweetness. These great wines was favored by Beethoven, Goethe and even France's king Louis XIV.
Tokaji wines are like no others, in aromas, tastes as well as production. They are topaz gold in colour, almost like a light single-malt, and their high sugar content is well-balanced by amazing high acidity. The flavours are of dried fruit, apples, golden sultanas or apricots, with notes of exotic fruit that can range from grapefruit to mellow orange-peel, and there are often flowery aromas as well.
A special type of Tokaj wine is Essencia. It is the concentrated sweet juice that runs from a small vat of fully Botryised grapes, without pressing. It is only marginally alcoholic (from 0.5% to 6.0% alcohol) with fermentation by ambient yeasts. Then liquid seeps slowly dripping in demi-johns. Essencia is composed of around 700g/l of sugar - sometimes up to 900g/l. That means 90% of the liquid is sugar, the remaining 10% being the most intense raisined flavour imaginable.
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