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Running Dry in Tokaj
Victoria Daskal is currently doing the OIV’s Master of Science in Wine Management at the University of Paris X. This involves travelling to 24 countries, visiting over 44 wine regions, tasting thousands of wines and writing as much as possible about the experience. Recently she was in Tokaj and sends us the following report.
Although for hundreds of years Tokaji has been cherished as a sweet nectar of fresh fruit balanced with acidity and delicate minerals, wine styles have been changing quite dramatically in Tokaj. Most remarkable is the rise of the dry Tokaji wine made from the same grapes as used in the sweet Aszu,...
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