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How to make Tokaji Aszu
That's what I'd like to know.
The only thing I know is that they use botrytized grapes (not even sure what kind of grapes), that they ferment it to a relatively low alcohol content (10-11%), and that it has quite a bit of residual sugar. Can anybody provide some other details about this wine? Like, what is the initial Brix? What is the final Brix? How do they stop the fermentation, or does it stop naturally before all the sugar is consumed? Why does it age well considering the low alcohol content? Thanks in advance for any information. |
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