🍷 Tokaji Máslás
Tokaji made on the yeast lees left over from Aszú.
Máslás is a Tokaji wine made on the yeast sediment left after Aszú production.
When Tokaji Aszú is made, sediment and yeast remain. They are not thrown away: new wine is poured onto this sediment and ferments again. From the sediment the wine gains extra flavours and sweetness. The result is a wine similar to Aszú but simpler and lighter. Máslás is related to another Tokaji style, Fordítás, which is made on Aszú pomace. Both belong to Tokaji wine and reflect the winemakers' careful use of raw material.
The wine is golden in colour with a taste of honey, apricot and dried fruit. It is less sweet than Aszú and usually cheaper. Máslás shows how in Tokaj every part of the harvest is used rather than thrown away. It is part of Hungarian winemaking heritage. It is served like other Tokaji wines: chilled, in small portions, with desserts or cheese. For those who want to try the Tokaji style, Máslás can be a good starting point.
How it connects to Wine
🍷 Tokaji Máslás → → → 🗺️ Hungarian wine → kind of → 🗺️ Wines of Europe → kind of → 🍷 Wine
Links
- Part of
- 🍷 Tokaji
- Related to
- 🗺️ Hungarian wine
- Similar and different
- 🍷 Tokaji Fordítás, 🍷 Tokaji Aszú, 🥃 Lees
Frequently asked questions
What is Máslás?
A Tokaji wine made on the yeast sediment left from Aszú.
How is it different from Aszú?
It is simpler and lighter, usually less sweet.
How is it like Fordítás?
Both are made from leftovers of Aszú production: Fordítás on pomace, Máslás on sediment.
What to read next
- 🗺️ Hungarian wine — The country's wine and winemaking: regions, grapes and appellations.
- 🍷 Tokaji Fordítás — Tokaji made by pouring wine over the pomace left after aszú.
- 🥃 Lees — The sediment of dead yeast at the bottom of a cask after fermentation.
Similar
🍷 Tokaji Fordítás · 🍷 Tokaji Eszencia · 🍷 Tokaji Szamorodni · 🍷 Tokaji late harvest · 🍷 Tokaji Aszú · 🍷 Puttonyos