Info
10% Vol. 207g/l Residual sugar 14.2g/l Acidity
Color
Bright amber, golden reflections
Nose
The nose is extremely complex and inviting. Blossom honey, salted caramel and baked almonds are the forerunners of this aromatic splendour. Marzipan, Turkish honey and apricot jam follow in the same vein. Dried fruits present themselves in the form of figs, dates and apricots. Some bread dough, quince tart and brown butter directly provide ideas for food accompaniments. Orange zest, mandarin and bergamot provide energy and freshness. A little cinnamon rounds it off harmoniously.
Palate
The sweetness is undeniable, but seems delicate and mild. Its marriage of acidity and minerality is memorable. In general, the acidity is the decisive factor. 14.2g of acidity make even the 207g of residual sugar reasonably light-footed and vitalise immensely. One can actually speak of drinking fluency, and this is something that is extremely rare or never achieved in sweet wines outside of Riesling growths. For all its density and concentration, the 2008 Tokaji Aszu is elegant and light on its feet. The aromas of the nose are still clearly visible in the aftertaste.
Food recommendations from Marian Henß
- Walnut Tart with Salted Caramel Ice Cream
- Speculoos mousse with preserved plums and almonds
- Roasted duck liver with quince jelly, pecans and brioche
Allergens | Contains sulfur |
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Winemaker | Királyudvar |
Country | Hungary |
Region | Tokaj |
Type | |
Vintage | |
Variety | |
Content | |
Alcohol content | |
Residual sweetness | ■■■■■ |
Acid | 9,3 g/l |
Drinking temperature | 11° |
Manufacturer | Kiralyudvar KFT, H-3915 TARCAL / Hungary |