Joe:

The second link you posted is a very nice read. So basically Tokaji
Aszu is made in many different ways. Regarding the base wine, some like
to use finished wine while others like to use must, and yet others seem
to use must that is in the middle of fermentation.


Joe Sallustio wrote:
> Franco,
> Take a look at this:
>
> http://en.wikipedia.org/wiki/Tokaji
>
> And this reference pretty much answers your other questions:
>
> http://www.masters-of-wine.org/Resou...ePDF/Atkin.pdf
>
> Reading them over and comparing them to what I know sounds similar.
> They started with a must _capable_ of 13-15%; adding this dough to it
> makes it quite sweet. As I see it the idea is actually for the wine to
> 'stick' on purpose. They leave this pulpy must alone for a day or two
> and then put it into barrels once it's started fermenting.
>
> As to how can it live this long, what could kill it? You have decent
> alcohol and decent acidity; as long as you change the corks as needed
> they seem to consider this normal; they expect a good bottle to last
> lifetimes. They don't shoot for a light colored wine so that's not a
> big deal to them.
>
> Hungary isn't well known over here in the US as a high end wine
> producer but believe me, they are. They were making this before the
> French made Sauternes. The reference to 300 year old wines was from
> that book I mentioned.
>
> Joe