All we have to know about the DRY revolution of TOKAJ
Tokaj has been making a big push in producing and marketing its dry wines, particularly Furmint, and dry Furmint is now fairly common to come across at restaurants in the World. With dry wines, winemakers don’t have to be so heavily dependent on whether weather conditions in any given year will bring on the botrytis, and they don’t have to wait for the sweet wines to age before bringing them to the market, so most winemakers see dry wine production as a key to being able to successfully stay in business (and also produce the more labor-intensive sweet wines which define the region). Being Tokaj, most of the dry wines will contain a few grams of residual sugar, which combined with their high acidity make them extremely food-friendly wines. Dry wines can be blended, or single varietal.
Levels & Official Bottle & Riedel Glass of Dry Tokaj
Two levels of dry wines: a basic birtok (estate) bor, and then a single vineyard dry wine through which they can emphasize the wide-ranging terroirs that the region is blessed with. On the single vineyard ones the vineyard (dűlő’) will always be prominent in the label. Furmint glass: Riedel, the Austrian company known for its wide range of glasses specific to regions and wines, has developed a Tokaj Furmint glass. The glass is meant to deliver Furmint’s characteristics, and preserve its aromas and flavors. It can be used for all types of Furmint, from dry to sweet. Dry Tokaj Bottle The bottle for dry Tokaji wines is a much newer addition to the region’s branding. It is modelled after the traditional Aszú bottle, just in a larger proportional 750 milliliter format (and also in 375ml and magnum sizes). The bottle succeeds in letting the customer know at first glance that they are looking at a quality dry wine from the Tokaj region. (Our source for the text: Carolyn Bánfalvi, tastehungary.com)
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