TOKAJI ASZÚ
Golden Drops of Hungary, Born from Noble Rot and Tradition
Tokaji Aszú is one of the world’s oldest and most revered sweet wines—crafted in Hungary from grapes affected by Botrytis cinerea and vinified using a unique, centuries-old method. Known for its glowing amber hue, electric acidity, and complex flavors of dried apricot, orange peel, and spice, Tokaji Aszú balances opulent sweetness with elegance and structure. From its royal heritage to its aging potential, it stands among the great dessert wines of the world.
Key Characteristics
Tokaji Aszú is made by harvesting botrytized berries (aszú) and macerating them in base wine or fermenting must. The result is a deeply aromatic, sweet wine with vivid acidity and extraordinary aging potential.
Style
Botrytized sweet wine from the Tokaj region of Hungary
Available in varying sweetness levels historically measured in “puttonyos”
Body
Medium to full
Acidity
High
Primary Grapes
Furmint (primary), Hárslevelű, Sárgamuskotály (Yellow Muscat), Zéta, Kabar, Kövérszőlő
Typical Flavors
Apricot jam, orange zest, honeycomb, ginger, saffron, marmalade, tobacco leaf, dried flowers, toasted walnut
Origin & History
Tokaji Aszú was first documented in the 16th century and became Europe’s most coveted sweet wine by the 18th century. Revered by nobility from Louis XIV to Peter the Great, Tokaji gained protected designation status and was codified into Hungary’s wine laws. The unique volcanic soils and morning mists of the Tokaj-Hegyalja region provide perfect conditions for noble rot. The region remains a benchmark for sweet wine production, and modern vintners continue to balance tradition with finesse.
How It’s Made
Botrytized grapes are picked by hand over several passes, then macerated in must or base wine. The sweetness level is historically measured in puttonyos (3–6), referencing baskets of aszú grapes added. The wine is then fermented slowly and aged in oak for a minimum of two years. Some producers also craft Eszencia, an ultra-rare, syrup-like wine made from free-run juice of aszú berries.
Notable Styles
Tokaji wines come in a range of styles defined by sweetness, grape selection, and production method—each offering a different lens into the region’s botrytized brilliance.
Tokaji Aszú
3 to 6 Puttonyos
Increasing levels of sweetness and complexity; 5 and 6 puttonyos are most ageworthy
Tokaji Eszencia
Nearly mythical; incredibly sweet and low in alcohol, made from the pure essence of botrytized grapes
Tokaji Szamorodni
Less concentrated, made from mixed botrytized and healthy berries; available as sweet or dry
Modern Dry Furmint
Not sweet, but often produced alongside Aszú as a regional dry white style
Late Harvest Tokaji
Less intense than Aszú, but bright and accessible for everyday dessert wine
Food Pairings
Tokaji Aszú pairs beautifully with sweet, salty, or richly spiced foods. Its acidity makes it more versatile than expected.
With Savory
Foie gras, spicy duck, curry dishes, aged cheese with honey, pork with apricot glaze
With Cheese
Stilton, blue cheese, aged gouda, sheep’s milk cheese, triple crème
With Dessert
Apricot tart, baklava, ginger cake, nut-based pastries, crème caramel
How to Serve It
Glassware
Small dessert wine glass or tulip-shaped white wine glass
Temperature
Chilled: 45–50°F (7–10°C)
Aging Potential
Outstanding—top examples from 5–6 puttonyos or Eszencia can age for decades, gaining richness and tertiary complexity
Storage
Store corked bottles lying down in a cool, dark cellar. Open bottles should be refrigerated and consumed within 5–7 days (Eszencia can keep much longer)
Fun Fact
Tokaji Aszú was the first wine in the world to be classified by quality—almost 150 years before Bordeaux’s 1855 classification.
Try This If You Like
German Beerenauslese or TBA
Honeyed late harvest Rieslings
Dried fruit desserts
Spicy cuisine with sweetness contrast
French
Affair
A Passionate Pairing
A Gift Full of Flavor
& Finesse