A honeyed sweetie with orangey notes

2016 DisznókoThis Tokaji is both sweet and dry in one breath, says Matthew Jukes.

Matthew Jukes
By
published
in Features

909-wine-634

2016 Disznko, Late Harvest, Tokaji, HungaryHalf-litre bottle £14.50, LeaAndSandeman.co.uk; £14.99 or £13.20 by the straight dozen, CambridgeWine.com; £16, TanninAndOak.com.

Certain sweet wine styles appeal to drinkers with very sweet palates, while others appeal widely, even to people who say that they don't actually like sweet wines. The critical factor in a sweet wine with a very wide appeal is the presence of acidity.

Acid cuts through sweetness and allows wine to fall into some semblance of balance. It also has the dual job of bringing freshness to the finish. It is not uncommon for a young sweet wine to actually taste tangy and dry right at the back of the palate when in fact it is a very rich proposition. Acidity is the battery pack for red and white wine and a young sweetie will always end up showing more overt sugariness as time marches on and the acid subsides.

Subscribe to MoneyWeek

Subscribe to MoneyWeek today and get your first six magazine issues absolutely FREE

Get 6 issues free
https://cdn.mos.cms.futurecdn.net/flexiimages/mw70aro6gl1676370748.jpg

Sign up to Money Morning

Don't miss the latest investment and personal finances news, market analysis, plus money-saving tips with our free twice-daily newsletter

Don't miss the latest investment and personal finances news, market analysis, plus money-saving tips with our free twice-daily newsletter

Sign up

I say this because this late-picked Tokaji is the lowest rung on the ladder in the Tokaji sweetness scheme of things (which goes all the way up to essencia you can imagine the impact of this style), and it is also a young wine, too.

It does indeed taste orangey with honeyed notes and almond flourishes, but it also possesses marmalade rind bitterness on the finish, which sucks the sweetness out of your palate, replacing it with a lovely "amaro" tang. It is a wine to drink with bitter chocolate and orangey puddings, but also with mature, hard cheese and nuts. It is sweet and dry in one breath and I love this counterpoint of seduction and then control.

Matthew Jukes is a winner of the International Wine & Spirit Competition's Communicator of the Year (MatthewJukes.com).

Matthew Jukes
Matthew Jukes

Matthew Jukes has worked in the UK wine business for well over three decades and during this time has written 14 wine books.  

Matthew regularly lectures, judges, speaks at wine conferences and runs masterclass tastings for both corporate and private clients all over the world. Matthew is also the creator of his ground-breaking initiative, the One Day Wine School, an indulgent day of tasting and learning first performed in 2006.

He has been the MoneyWeek wine correspondent since 2006 and has written a weekly column for the Daily Mail’s Weekend Magazine since 1999. His four highly-acclaimed, annual wine reports – the Burgundy En Primeur Report, the Bordeaux En Primeur Report, the Piemonte Report and the 100 Best Australian Wines – are published on his website, www.matthewjukes.com.

Matthew is one of the world’s leading experts on Australian wine and, with Brisbane-based wine writer Tyson Stelzer, runs an annual competition in Australia to find ‘The Great Australian Red’.  He was made Honorary Australian of the Year in the UK at the 2012 Australia Day Foundation Gala dinner. 

Matthew is a winner of the International Wine and Spirit Competition's Communicator of the Year Trophy.  His thoughts, recommendations and tastings notes are followed very closely by the wine world at large.

 

Latest