érezze

Érezze is a term primarily used in the context of Hungarian wine. It refers to a specific style of sweet dessert wine, most famously produced in the Tokaj region of Hungary. The defining characteristic of érezze wine is its richness and concentrated sweetness, derived from grapes that have undergone noble rot, also known as Botrytis cinerea. This fungus attacks ripe grapes, causing them to dehydrate and concentrating their sugars, acids, and flavors.

The production of érezze is a meticulous process. Grapes, typically Furmint, are left on the vine well into the autumn, allowing the botrytis to develop. Once infected, the grapes are hand-selected, with only those affected by noble rot being used. These shriveled grapes are then pressed, and the resulting must is fermented slowly, often in oak barrels. The sweetness of érezze is measured in puttonyos, a traditional Hungarian unit indicating the number of baskets of botrytized grapes added to a cask of base wine. The higher the puttonyos number, the sweeter and more concentrated the wine.

Érezze wines are known for their complex aromas and flavors, often featuring notes of apricot, honey, marmalade, and sometimes exotic spices. They possess a remarkable acidity that balances the intense sweetness, preventing them from being cloying. These wines are typically aged for extended periods, during which they develop further complexity and a golden to deep amber hue. Érezze is highly regarded as a premium dessert wine, often enjoyed on its own or paired with rich desserts, cheeses, or foie gras.