Living the Tokaj dream in Hungarian wine country: Dinner with Szepsy Wines

Szepsy Winery, one of the emblematic estates of Tokaj, has been a family-run winery since at least the 1500s. Its current winemaker, István Szepsy is regarded as a master of the region's renowned wine styles. During a May visit to Tokaj I was most fortunate to be part of a group that was introduced to Szepsy Wines over dinner. What follows are a few highlights from dinner with István Szepsy.

Dinner with Szepsy Wines © Spaswinefood

Living the Tokaj Dream: Dinner with Szepsy Wines 

We concluded our Tokaj visit with a farewell dinner at the hotel, where we were introduced to wines from Szepsy Winery. Tokaj's Szepsy Winery has been a family-run winery since at least the 1500s. It is considered one of Tokaj's emblematic estates. It is located in the Tokaj Wine Region, which takes its name from the town of Tokaj, was established in 1737. It was the first wine region in the world to create an official vineyard classification. After 2nd FICB (Federation International of Wine Brotherhoods) Wine Tasting and Rating Challenge's main program was held in Budapest, from May 23-May 26, 2024, off we went to Tokaj for extension program, from May 26-May 28, 2024.  

Over dinner we were so lucky to spend time with winemaker István Szepsy. He is regarded as a master of the region's renowned wine styles.

István Szepsy, Winemaker © Spaswinefood

Tokaj's Furmint wines are produced in a variety of styles, range from bone dry to extremely sweet. It has taken me some time to develop a full understanding of Tokaj's Furmint wines. For sure, being introduced to Szepsy  wines added to my understanding. Over dinner we were introduced to the following three Szepsy wines:

(1) Szepsy Furmint, Tokaji 2022

Szepsy Furmint, Tokaji 2022 © Spaswinefood

(2) Szepsy Úrágya 63, Tokaji 2020

Szepsy Úrágya 63, Tokaji 2020 © Spaswinefood

(3) Szepsy Szamorodni, Tokaji Édes Szamorodni 2017

Szepsy Édes Szamorodni, Tokaji 2017 © Spaswinefood

YES, Szepsy wines will spoil you! What a great conclusion to our day it was! YES, it was extra special because Szepsy wines were introduced by Europe’s 2022 Winemaker of the Year, Ivan Szepsy. While in Tokaj we stayed at Andrassy Manor and Spa.

Ever since my very first introduction to Tokaj wines I have strived to learn more; so when I visited Tokaj last May it was, for me, a dream come true. I was so excited to visit the Tokaj wine region for the first time. As a member of the KOV (Knights of the Vine) Tahoe Chapter it was a pleasure for me to attend the 2nd FICB Wine Tasting and Rating Challenge in Hungary, 23-28 May 2024. For sure each visit to Hungary, this was my third time visiting Hungarian wine country, has provided me with the most amazing wine adventures. at the end this post I will add an earlier article on Tokaj's sweet wines, for which the region is best know. Now, is also the time explore Hungarian Wines! I invite you to join me in my wine adventures in Hungary at Wine Travels with Dr. Sharon and at Spaswinefood  on  Twitter and Facebook. 

CHEERS!

Sharon

May 2024, Tarcal

Tokaj, Hungary

© Spaswinefood

Spring Time Vineyard, Tokaj, Hungary © Spaswinefood

Follow me on Twitter and Facebook

Notes from an earlier Spaswinefood post on Late Harvest, Szamorodni, and Aszú wines.

Tokaj's Late Harvest, Szamorodni, and Aszú Wines

Tokaj's sweet wines have been categorized as Late Harvest, Szamorodni, and Aszú wines since 2014.

Aszú Wines

Let's begin with what makes Tokaji Aszú wines so special. The Aszú´s acidity characterizes this dessert wine, which is one of the slowest maturating and most long-living wines in the world. The great balance in Tokaj Aszú comes from the natural acidity in the grapes, particularly furmint, the dominant grape variety. Three other grapes are commonly used (harslevelu, muscat blanc à petit grains, zeta, and a few other grapes are also permitted). While the Aszú wines are usually blends, occasionally you’ll find a 100 % Furmint Aszú.

The basis of this wine are hand-picked, dried and noble rotten berries. After selection, the dry berries are processed into an Aszú dough. Aszú wines are made by pressing the grapes shriveled by botrytis into a paste, and then blending that paste with a still wine. The taste and quality of the Aszú mainly depends on the number of hods (puttonyos) filled with dry berries, which are added to a cask of dry base wine. The word puttonyo, or basket, is an old method of gauging the sweetness in the wines. Moderately sweet wines contain three puttonyos of paste, with a sweeter wine containing four, and so on, up to 6 puttonyos. The proportion of aszú berries to dry base wine for a 6 puttonyos Aszú is about 1:1. Before 1945, also 2 puttonyos Aszú was marketed. 

Late Harvest and Szamorodni
It is important to note that since 2014, only the five and six puttonyos wines are permitted to use the term Aszú. Those sweet wines in the three and four category are now labelled Late Harvest, and Szamorodni. In the case of Szamorodni, unlike Aszú wines which are picked by the berry, the grapes are picked in bunches at the end of the harvest, and depending on the sugar level of the grapes are made into dry (Száraz) or sweet (Szamorodni) wines.

Aszú Berries © Spaswinefood

Tokaji Aszú has been described as a noble sweet wine from Tokaji. I am inclined to agree with the claim because Aszú wine has a perfect balance of acidity and sugar levels. The basis of this wine are hand-picked, dried and noble rotten berries. As noted earlier since 2014, only the five and six puttonyos wines are permitted to use the term, Aszú. It is also important to note that Aszú is not made every year. The winemaker decides, if the quality of harvest allows Aszú production, or not. The Aszú´s stable acidity characterizes this dessert wine, which is one of the slowest maturating and most long-living wines in the world.