Száraz

Dry. The term is usually applied to Szamorodni, the type of wine made in the Tokay region from vineyards where the grapes are not sufficiently affected by BOTRYTIS CINEREA to make Tokay Aszú.

Secundo Classis

Second class in Latin, first used in Hungary around 1700 to indicate a Tokay vineyard considered second best and hence a Tokay Aszú wine that was second in quality compared to wines made from grapes… Continue reading

Primae Classis

Literally, first class. A Latin designation used by the Hungarians since around 1700 to indicate a Tokay vineyard of first-class stature. The Tokay Aszú wines produced from grapes grown in such a vineyard would by… Continue reading

Pro Mensa Caesaris Primus

Around 1700 two Tokay vineyards were given this designation, which means chosen for the royal table. These vineyards, Csarfas and Mézes Mály, ranked above those designated PRIMAE CLASSIS.

Gönci

The traditional barrels, which hold about 140 liters of wine, used to make Tokay Aszú (named after the village of Gönc, known for its barrel makers).

Edes

Slightly sweet, a term usually applied to Szamorodni, the type of wine made in Tokay from vineyards where the grapes have not been sufficiently affected by BOTRYTIS CINEREA to make Tokay Aszú. Szamorodni may be… Continue reading

Aszú

The term for shriveled grapes that have been attacked by the beneficial mold BOTRYTIS CINEREA. More commonly, however, you’ll encounter aszú as part of the name of Hungary’s most famous wine: Tokay Aszú. Luscious and… Continue reading