Page 129 - Terčelj, Dušan. 2015. The Culture of Wine in Slovenia. Edited by Aleš Gačnik. University of Primorska Press, Koper.
P. 129
Recognising a wine
Tokaj Szamorodni in Hungary, Chateau-Chalon in France and the dry Jerez wine in
Spain are produced in this way.
a./2 straw wine
Straw wines are made from dried grapes in which sugar is very concentrated. These are
sweet natural dessert wines.
Liqueur wines
As the production of dessert wines is expensive, the production of liqueur wines has
gradually developed. These wines are made by adding wine alcohol to unfermented or
partially fermented must, interrrupting fermentation. If necessary, sugar can be added.
These wines are sweet and contain 15 to 22 percent alcohol. The best known liqueur
wines are: Porto, Sherry, Malaga, Sweet Malvasia, as well as Tokaj Aszu, although this
one is without added alcohol. The production of Tokaj Aszu is based on the addition of
must from over-ripe, botrytised grapes to a young wine. To each 160 litre barrel of wine
32 litres of must is added, which is denoted as one puttony (tub). Two, three or five
puttonyos can be added and this is written on the label: the more puttonyos, the better
the quality. If the Tokaji wine is made only from over-ripe grapes, affected by noble rot,
The legendary Stanko
Čurin from Kog at the
Jeruzalem 2004 event at
the winemaker’s Milan
Hlebec. Kog, 2004.
Photo: Staša Cafuta.
125
Tokaj Szamorodni in Hungary, Chateau-Chalon in France and the dry Jerez wine in
Spain are produced in this way.
a./2 straw wine
Straw wines are made from dried grapes in which sugar is very concentrated. These are
sweet natural dessert wines.
Liqueur wines
As the production of dessert wines is expensive, the production of liqueur wines has
gradually developed. These wines are made by adding wine alcohol to unfermented or
partially fermented must, interrrupting fermentation. If necessary, sugar can be added.
These wines are sweet and contain 15 to 22 percent alcohol. The best known liqueur
wines are: Porto, Sherry, Malaga, Sweet Malvasia, as well as Tokaj Aszu, although this
one is without added alcohol. The production of Tokaj Aszu is based on the addition of
must from over-ripe, botrytised grapes to a young wine. To each 160 litre barrel of wine
32 litres of must is added, which is denoted as one puttony (tub). Two, three or five
puttonyos can be added and this is written on the label: the more puttonyos, the better
the quality. If the Tokaji wine is made only from over-ripe grapes, affected by noble rot,
The legendary Stanko
Čurin from Kog at the
Jeruzalem 2004 event at
the winemaker’s Milan
Hlebec. Kog, 2004.
Photo: Staša Cafuta.
125
