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Tokaj wines are brought to market only after maturation in barrels and a certain storage time in the bottle. Once a bottle is bought, it is ready to be consumed. The bottle can still be stored for some years; higher qualities can even be stored for some decades. Some excellent qualities from very good years are still drinkable after more than 100 years. Tokaji Aszú is best consumed at a temperature of 11 to 14 °C. Warmer temperatures enhance its flavour but make it appear less fresh. Szamorodni can be enjoyed at slightly cooler temperatures than the Aszú. If the Aszú has been matured in the traditional, oxidative style (which the majority has), the well-closed bottle can be stored in the refrigerator for a couple of weeks after opening without any loss in quality. This way you can easily open several bottles at the same time for parallel degustation. Enjoy the Tokaji Aszú in a glas with a small goblet, as you would use it for Sauternes or other sweet wines.

The Aszú is one of the few wines that go very well with chocolate. It is a very elegant companion to desserts. Make sure that the sweetness of the wine is higher than the sweetness of the dessert. Tokaji Aszú is excellent with several kind of cheeses, especially blue cheeses, where it acts as a counterbalance to the cheese’s richness and saltiness. The stronger and richer the cheese the sweeter the Aszú should be. Try Brie or Comté with a 3 puttonyos, Goat Cheese or Triple Crème with a 4 puttonyos, and blue-veigned cheese such as Roquefort or Stilton with a 5 or 6 puttonyos. The most classic pairing of all is indeed Foie Gras (goose liver). While many associate this delecacy with France, Hungary is the world’s leading producer and of course, makes Tokaji a natural pairing. The wine must be sweet, however not too cloying. We recommend to try Foie Gras with a 4 or 5 puttonyos Aszú, in the 100-140 g/l residual sugar range.

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