2013 Disznoko Tokaji 5 Puttonyos 500ml

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Varietal: Furmint
This Hungarian varietal is frequently used to produce the dessert wine Tokaji. Furmint can be produced in a variety of styles ranging from bone dry to extremely sweet wines afflicted by noble rot. The grape has the potential to produce wines with naturally high levels of acidity with complex flavors derived from phenolic compounds in the juice and through brief contact with the grape skins.

Country: Hungary
Hungary has been producing a diverse selection of wines for centuries but, in the wine world, it is best known for a few select styles. The most notable wine grapes grown in Hungary's vineyards are a mixture of traditional, regional varieties and the international varieties of French origin which are better known and more easily marketed. The traditional Hungarian white wine varieties include Furmint and Harslevelu (the white grapes used in Tokaj), Olasrizling, Leankya and Keknyelu. These have been joined lately by a raft of new crossings such as Irsay Oliver, Zefir and Zenit, a number of which have been created locally by Hungarian ampelographers. Their red counterparts are Kadarka, Blaufrankisch (known here as both Nagyburgundy and Kekfrankos), Zweigelt, Portugieser (Kekoporto) and also Zierfandler, which originates from across the border in Austria.

Region: Tokaj

Sub-Region:

Type: Fortified and Dessert
Dessert wines are usually any sweet wine drunk with or around a meal. White fortified wines (fino and amontillado sherry) are usually drunk before the meal, and the red fortified wines (port and madeira) drunk after it. Most fortified wines are regarded as distinct from dessert wines, but some of the less strong fortified white wines, are regarded as honorary dessert wines. In the United States a dessert wine is legally defined as any wine over 14% alcohol by volume, which includes all fortified wines.