Aszú

Aszú is a Hungarian wine term referring to both the botrytized grape paste and the resulting dessert wine produced in the Tokaj wine region. It is typically made from Furmint grapes, often with Hárslevelű and Sárgamuskotály, that have been affected by Botrytis cinerea, commonly known as noble rot. The affected grapes are harvested in late autumn in several passes to select berries with concentrated sugars and flavors. The botrytized grapes are pressed to form a concentrated paste, or aszú, which is then added to a base wine made from healthy grapes. The mixture is aged and fermented to produce a sweet, intensely flavored wine with high acidity to balance the sugar.

Sweetness levels have traditionally been indicated by the number of puttonyos, ranging from three to six. Wines labeled as aszú may carry the corresponding number of puttonyos, signaling increasing levels of sweetness. A rarer and more concentrated category is eszencia (eszencia), made from the free-run juice of botrytized grapes and aged for long periods; eszencia is extremely sweet and produced in very small quantities.

Regionally, aszú wines are produced primarily in the Tokaj region of northeastern Hungary, with a historic and ongoing link to parts of Slovakia. The style dates to the early modern period and became a symbol of prestige in Europe. Typical tasting notes include honey, dried apricot, orange marmalade, quince, and dried fruits, often supported by lively acidity. Aszú wines are commonly served as dessert wines and pair well with pâtés, blue cheeses, and rich desserts. The designation Tokaji, including aszú, is protected to preserve geographic origin and traditional methods.