A growing interest in Eastern European gastronomic culture, and the premium attached to anything produced by atisanal methods have been very good news for Tokaj the enormous sweet, complex wine produced only in Hungary’s northeastern Tokaji region. Made from individually picked grapes that have shriveled and botrytized a oenological term for the noble rot mold infection that intensely concentrates the fruits sugars-Tokaj suffered from cost cutting methods during Hungary’s communist era, but fresh investment is rectifying the situation. Tokaji sheltered by the foothills of the Carpathian mountains, has a singularly balmy microclimate. Long, warm autumns combined with the humidity of the Bodrog and Tisza Rivers favor the development of the noble rot.
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