I have a theory question for you: Tokaj has a solid reputation creating sweet wines from the Aszu grapes. So why are recent trends veering toward dryer wine styles? Describe the grapes and winemaking methods used to produce the dry wines of Tokaj and describe a typical example of a dry Tokaj wine in the form of a tasting note. What are the marketing opportunities for this style of wine for the region?
These are just a few things I was thinking about when I tasted through my first dry Furmint from Hungary. My analysis of the wine follows my Top Tokaj 10.
Spoiler alert—this amp goes to 11…
