Tokaji, Hungary Recipe

Harvesting

Harvest Furmint (and optional blend grapes) late in the season when sugar is concentrated; for traditional Tokaji aszú, select botrytized (noble rot) berries where possible. Work gently to avoid crushing grapes and keep clusters cool.

Sorting and Destemming

Sort grapes on a clean table removing underripe, rotten (non-botrytized) or mouldy clusters that are undesirable. Destem and gently crush the grapes; for botrytized berries pick berries individually and reserve as concentrated ‘aszú’ fruit if attempting a more traditional style.

Pressing

Press the grapes gently to extract juice (must). For a dessert style, you may press in stages: free-run juice first (higher quality) then press remainder. Collect about 8–12 L of must per kg depending on fruit and press method.

Measure must density

Measure Brix or specific gravity. Target high must sugar for dessert wine (approx. 22–28 °Brix or equivalent). If must is low, consider adding fermentable sugar carefully (see sweetness section).

Sanitizing must

Add 1/2 tsp potassium metabisulfite per 10 L of must (crush and dissolve first) to sanitize and suppress wild yeast/bacteria. Let sit 12–24 hours, then aerate the must by stirring or racking to remove excess SO2 before inoculation.

Inoculation

Rehydrate the chosen wine yeast following manufacturer instructions. Add yeast nutrient as directed (approximately 1 tsp per 10 L). Pitch the rehydrated yeast into the must when temperature is stable around 18–22°C for aromatic whites.

Fermentation

Ferment slowly at controlled cool temperatures (14–18°C) to preserve aromatics. Monitor gravity daily. Aim to stop fermentation early through cold stabilization or sulfur addition when desired residual sugar remains — typical Tokaji dessert wines retain significant residual sugar (target final density depending on initial must and desired sweetness).

Adjusting sweetness (if needed)

If initial must sugar was insufficient, you may chaptalize before or during fermentation by dissolving the additional 200 g sugar in warm water and mixing into the must. Do not exceed local legal limits for chaptalization. Alternatively, stop fermentation early to retain natural sugars or blend with concentrated aszú must/raisined juice to increase sweetness and complexity.

Stopping fermentation and stabilizing

To preserve residual sugar, chill the wine to near 0–5°C and rack off yeast lees, then add potassium metabisulfite (as sulfite) and potassium sorbate (optional) to prevent re-fermentation. Typical additions: ~1/4–1/2 tsp potassium metabisulfite per 20 L at bottling and 1 tsp potassium sorbate per 20 L if stabilizing a sweet wine; follow product directions and local guidance.

Aging

Transfer wine to a small neutral oak or add a measured amount of oak chips if desired for light oak influence. Age for 6–18 months in cool, humid cellar conditions (10–15°C), racking periodically (every 3–6 months) to clarify and remove lees. Traditional Tokaji uses long barrel aging in acacia or oak; adjust to taste.

Clarifying and blending

When wine is clear and stable, filter or fine as needed. If producing a Tokaji-style dessert wine, consider blending base wine with concentrated aszú must to achieve the characteristic honeyed sweetness and botrytis aroma — blend by small increments and taste until balanced acidity and sugar are achieved.

Bottling

Sanitize bottles and closures. If wine stabilized, add final sulfite and (if used) potassium sorbate, then gently fill bottles (375–500 ml recommended). Cork, cap, and label. Age bottled wine for additional 6–12 months to integrate flavors; Tokaji dessert wines can age many years.