View Full Version : Golden Booze

25-07-2013, 15:26:05

25-07-2013, 15:59:00
arrrrrrr matey RUM!

25-07-2013, 16:03:47
trockenbeerenauslese or Château d'Yquem :beer:

25-07-2013, 16:06:49
Ah the other two big guns in the noble rot sweet wine category. :beer:

25-07-2013, 16:41:50
Alas, way too golden for me. Even eisewein is off limits. :(

25-07-2013, 16:49:42
Some nice icewine from Canada that is slightly more affordable...If you call $70 a bottle for Inniskillin affordable. ;)

26-07-2013, 07:35:10
And Ł70 here.

26-07-2013, 14:17:11
I wonder if they sample it on the wine tour. Zpapa drives past it on the way to the family place in Ontario.

26-07-2013, 14:58:54
We tried some at Three Wine Men tasting we went to in December. :beer:

26-07-2013, 15:00:28
It was very, very nice. Could still taste it hours later.

26-07-2013, 15:01:02

26-07-2013, 15:14:01
Let us not forget: Vin Santo or Vino Santo (holy wine) is a style of Italian dessert wine. Traditional in Tuscany, these wines are often made from white grape varieties such as Trebbiano and Malvasia, though Sangiovese may be used to produce a rosé style known as Occhio di Pernice or eye of the partridge. The wines may also be described as straw wines since they are often produced by drying the freshly harvested grapes on straw mats in a warm and well ventilated area of the house. However several producers dry the grapes by hanging on racks indoors. Though technically a dessert wine, the wines can vary in sweetness levels from bone dry (like a Fino Sherry) to extremely sweet. While the style is believed to have originated in Tuscany, examples of Vin Santo can be found throughout Italy and is an authorized style of wine for several Denominazione di origine controllata (DOCs) and Indicazione geografica tipica (IGTs)

26-07-2013, 15:40:41
Zpapa drives past it on the way to the family place in Ontario.

I read that as Zappa the first time, of course.

We need a blind smiley, maybe with Kim Jong Il sunglasses...:coolgrin: is close

26-07-2013, 15:46:48
Well Frank suggests not to eat the yellow snow. Dunno what he thinks of Golden Booze and a bit difficult to ask him.

26-07-2013, 16:14:53
Yes I know where the Huskeys go but please don't hijack this thread. :mad:

26-07-2013, 16:18:24
Is beer golden?@

26-07-2013, 16:22:16
Yuengling is :beer:

26-07-2013, 16:32:42
But reminds me of prequel trilogy which is bad. :nerd:

26-07-2013, 16:41:46
whiskey in the jar-jar

27-07-2013, 22:05:56
I'm going to have to try some of that Hungarian wine. Something tells me it will be to thick and syrupy for my tastes though. Is it pretty much a dessert wine?

27-07-2013, 23:30:23
Types of Tokaji wine
A bottle of Tokaji Aszú 4 Puttonyos, vintage 1990, in a 500 ml bottle of the style that is typical for Tokaji wine. The capsule label with the colours of the Hungarian flag is also characteristic.

Dry Wines: These wines, once referred to as common, ordinárium, are now named after their respective grape varieties: Tokaji Furmint, Tokaji Hárslevelű, Tokaji Sárgamuskotály and Tokaji Kövérszőlő.
Szamorodni: This type of wine was initially known as főbor (prime wine), but from the 1820s Polish merchants popularised the name samorodny, (The word stems from Slovak, Prekmurian Slovene, and Kajkavian Croatian languages, which used to be spoken before the hungarization of the Pannonian Basin. The word is an adjective and means "self-grown", "the way it was grown", or "made by itself"). What sets Szamorodni apart from ordinary wines is that it is made from bunches of grapes which contain a high proportion of botrytised grapes. Szamorodni is typically higher in alcohol than ordinary wine. Szamorodni often contains up to 100-120 g of residual sugar and thus is termed édes (sweet). However, when the bunches contain less botrytised grapes, the residual sugar content is much lower, resulting in a száraz (dry) wine. Its alcohol content is typically 14%.

Aszú: This is the world-famous sweet, topaz-colored wine known throughout the English-speaking world as Tokay.[4]
The original meaning of the Hungarian word aszú was "dried", but the term aszú came to be associated with the type of wine made with botrytised (i.e. "nobly" rotten) grapes. The process of making Aszú wine is as follows.
Aszú berries are individually picked, then collected in huge vats and trampled into the consistency of paste (known as aszú dough).
Must or wine is poured on the aszú dough and left for 24–48 hours, stirred occasionally.
The wine is racked off into wooden casks or vats where fermentation is completed and the aszú wine is to mature. The casks are stored in a cool environment, and are not tightly closed, so a slow fermentation process continues in the cask, usually for several years.

The concentration of aszú was traditionally defined by the number of puttony of dough added to a Gönc cask (136 liter barrel) of must.[5] Nowadays the puttony number is based on the content of sugar and sugar-free extract in the mature wine. Aszú ranges from 3 puttonyos to 6 puttonyos, with a further category called Aszú-Eszencia representing wines above 6 puttonyos. Unlike most other wines, alcohol content of aszú typically runs higher than 14%. Annual production of aszú is less than one percent of the region's total output.

Eszencia: Also called nectar, this is often described as one of the most exclusive wines in the world, although technically it cannot even be called a wine because its enormous concentration of sugar means that its alcohol level never rises above 5-6 degrees. Eszencia is the juice of aszú berries which runs off naturally from the vats in which they are collected during harvesting. The sugar concentration of eszencia is typically between 500 g and 700 g per litre, although the year 2000 vintage produced eszencia exceeding 900 g per liter.[6] Eszencia is traditionally added to aszú wines, but may be allowed to ferment (a process that takes at least 4 years to complete) and then bottled pure. The resulting wine has a concentration and intensity of flavor that is unequaled, but is so sweet that it can only be drunk in small quantities. Unlike virtually all other wines, Eszencia maintains its quality and drinkability when stored for 200 years or more.[citation needed]
Fordítás: (meaning "turning over" in Hungarian), wine made by pouring must on aszú dough which has already been used to make aszú wine.
Máslás: (derived from the word "copy" in Hungarian), wine made by pouring must on the lees of aszú.
Other sweet wines: In the past few years reductive sweet wines have begun to appear in Tokaj. These are ready for release a year to 18 months after harvest. They typically contain 50-180 g/l of residual sugar and a ratio of botrytised berries comparable to Aszú wines. They are usually labeled as késői szüretelésű (late harvest) wines. Innovative producers have also marketed tokaji wine that does not fit the appellation laws of the above categories but is often of high quality and price, and in many ways comparable to aszú. These wines are often labeled as tokaji cuvée.

In 1999, Chateau Pajzos became the first winery to produce a Tokaji ice wine.

28-07-2013, 16:29:28
Thus ends the lesson on Tokaj. Thank you Professor J.

28-07-2013, 21:56:02
You are welcome. There will be a quiz tomorrow. :D

29-07-2013, 03:43:28
I never do well on those quizes. :(

29-07-2013, 08:21:53
It is but it's got good acidity and can be quite refreshing. Try it with blue cheese, peach desserts or ideally just on its own at an outside table at a café on a sunny day in Budapest.