Puttony

A Hungarian term for the traditional basket in which aszú (botrytized) grapes are gathered. The word puttony has given rise to puttonyos, the manner by which the sweetness of Tokaji Aszú (pronounced TOKE-eye ah-SOO), Hungary’s famous dessert wine, is measured. Tokaji Aszú wines are labeled from two to six puttonyos; the more puttonyos, the sweeter the wine.

Egg whites have long been used in winemaking as a fining agent. In many parts of Europe, the yolks left behind would then be:

A. Given to a local convent

B. Scattered in the vineyard as fertilizer

C. Given to local schools to be used for egg dishes for children

D. Used by the winery for lubricating winemaking equipment

Historically, convents located in wine regions often developed signature desserts and breads based on egg yolks. The nuns would then sell these food items as a source of income for the convent.

“I wouldn’t have minded school if they taught you important things like how to have good sex and what brand of wine is best, but for some reason, they were hell bent on teaching me algebra.”

—Ben Mitchell, author, Without One Plea

Puttony

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