Tokaji Aszu is one of the oldest and most prestigious wines from Hungary and the world. It is a sweet dessert wine made from indigenous grapes grown in the Tokaji region of northeastern Hungary. The name “Tokaji Aszu” comes from the Turkish word ‘Aszu’, which means ‘sweetened.’ The Tokaji Aszu appellation was officially recognized in 1737, making the Tokaji Region in Hungary one of the oldest and most prestigious winemaking regions in Europe.

The main determining factor of the sweetness of Tokaji Wines lies in the type of grapes used and the quantity of ‘Aszu’ grapes added to the blend. It is the quantity of botrytized grapes, as opposed to any other grape variety, which are responsible for the sweetness of the wine. These Hungarian grapes are harvested late in the season, when they are overripe, so that they reach an optimal sugar content and allow the winemaker to make a sweet wine.

The sweetness of Tokaji Wine varies from 1 Puttony, which is relatively dry, to 6 Puttony, which is the sweetest type of Tokaji grape concentration. Puttony is an old Hungarian measurement system traditionally used to classify Tokaji Wines. The system is based on the quantity of Aszu grapes added to the grape must, with 1 Puttony representing the smallest amount of Aszu concentrated at the bottom of the barrel, and 6 Puttony corresponding to the greater addition of sweet grapes that marks the sweetest level of Tokaji Aszu. Puttony has been in use for centuries and the sweetest wines reach up to 6 Puttony.

The sweetness of Tokaji Wine is affected by the vintage year as well. Warmer climates lead to higher sugar levels in the grape must resulting in sweeter wines. For example, a vintage with an average temperature of 14°C will produce a sweeter Tokaji Wine than a vintage with an average temperature of 10°C, despite the same amount of Aszu added to the must.

Another factor that contributes to the sweetness of Tokaji Wine is the fermentation process. When making Tokaji Wine, the fermentation of the grape must is interrupted before it is fully completed to leave a certain level of residual sugar. This residual sugar contributes to the overall sweetness of the wine. The level of residual sugar is determined by the winemaker, who adds a certain amount of Aszu and stops the fermentation process at the desired sugar level.

Finally, the years of aging also affects the sweetness of a Tokaji Aszu. A wine aged for at least 3 years will generally be sweeter than a wine aged for only one year. This is because the aging process allows the grape must to become more concentrated and create a smoother, more balanced flavor. In addition, aging allows the residual sugar to become more concentrated and further adds to the overall sweetness of the wine.

Overall, several factors, including the type and quantity of Aszu grapes, the vintages, the fermentation process, and the aging process, all combine to determine the sweetness of Tokaji Aszu from 1 Puttony to 6 Puttony, making the sweetest Tokaji Aszu an exquisite and unique pleasure to be savoured.