Mike Tommasi wrote:
> Why does Ch. Pajzos spell theirs with two Ss ?

There has been great variation in how "essence" is spelled on labels
for many years. My bottle of 1888, Baron Beust that was imported by
Berry Bros. in the UK in 1938 was labeled Tokay Essence. A bottle 0f
1827 imported into the US before WWII uses Eszencia. A bottle of 1906
that was lebeled by the state in Hungary, and came to the US via London
used Aszu Esszencia on the label.

In his book Vintage Wine, on p 411 Michael broadbent notes:

"In documents and on labels the spelling would vary. I have noted
Essencia, Eszencia, even Esszencia or Esszenzcia. Whether or not
prefixed Aszu, the wine was generally the equivalent of 7 or slightly
more puttonyos and rarely marketed in its pure state."

Broadbent gives this for Ch Pajzos Essencia 1993 bottled in 1997:

"Probably Aszu-Essencia but presumably very high putt value. Certainly
glorious, intensely sweet, fat, rich and raisiny."

I have not had this wine, but a true, classic Essenzia likely would
require many more than 4 years of fermentation before it was ready to
bottle after reaching an alcohol level of perhaps all of 3% !

Of course variations in spelling of names from Eastern Europe when used
in English speaking countries are not unique to wine. For example,
there are variations in Tchaikovsky. But here the very different
Russian alphabet likely is part of the reason.

As to why Ch. Pajzos decided to use the spelling you mention instead of
the several others, I guess one would have to ask them to know for
sure.

Especially when it comes to old "essence", it might be well to
remember: "Things are not always as they seem. Skim
milk(Aszu-Esszencia) masquerades as cream(Esszencia)."

I have even heard, perhaps from Hugh Johnson, that very long ago, some
Aszu and/or true essence was somewhat fortified with brandy. I have
also seen sparkling Montrachet listed on a restaurant wine list from
the late 1880s.