Wine tasting in Hungary

Hmm, where to start. I must have been about five years old, I kept getting in my grandfather's way as he was working in his tiny dark shed. He was making wine. He offered me a glass and I thought I mustn't take it because this is something only adults can have. He said I shouldn't worry and just try it. It was 'must' - just grape juice pressed freshly, I was confused and I thought it was very strong and I didn't like it because it was't clear as the real wine I saw the adults were drinking. The next milestone was a quiet New Years Eve celebration with my mother, she let me have a sip of Tokaji aszú, I must have been about 13.  Hungarian wine is very nice and Hungarians are proud of it, obviously. Its history dating back to at least the Roman times, there are no less than 22 wine regions and we've got the funkiest sounding grape varieties, such as Cserszegi Fűszeres, Királyleányka, Hárslevelű and Ezerjó. I guess I must say a few words about the aszú, which is our specialty. Other than that, you just have to go and have the full experience, climb deep down into the cool cellar and complete the full journey of proper tasting with the winery's history, the makers passion and the home-made accompaniments. Here are a few pictures from the latest trip with my beloved ones...

Thank you for reading:)

Aszú: This is the world-famous sweet, topaz-colored wine known throughout the English-speaking world as Tokay.
The original meaning of the Hungarian word aszú was “dried”, but the term aszú came to be associated with the type of wine made with botrytised (i.e. “nobly” rotten) grapes. The process of making Aszú wine is as follows.
Aszú berries are individually picked, then collected in huge vats and trampled into the consistency of paste (known as aszú dough).
Must or wine is poured on the aszú dough and left for 24–48 hours, stirred occasionally.
The wine is racked off into wooden casks or vats where fermentation is completed and the aszú wine is to mature. The casks are stored in a cool environment, and are not tightly closed, so a slow fermentation process continues in the cask, usually for several years.
The concentration of aszú was traditionally defined by the number of puttony of dough added to a Gönc cask (136 liter barrel) of must. Nowadays the puttony number is based on the content of sugar and sugar-free extract in the mature wine. Aszú ranges from 1 puttonyos to 6 puttonyos, with a further category called Aszú-Eszencia representing wines above 6 puttonyos. Unlike most other wines, alcohol content of aszú typically runs higher than 14%. Annual production of aszú is less than one percent of the region’s total output
— From wiki
Aniko TowersComment