TOKAJ (or Tokay), a town of Hungary, in the county of Zemplen, 148 m.
It is situated at the confluence of the Bodrog with the Theiss, and gives its name to the famous Tokay wine.
In the 15th century, when the Servian prince George Brankovich became lord of Tokay, in Hungary, he planted vines from Semendria on his estates there; and from these came the famous white wine Tokay.
In the case of the production of certain sweet wines (such as the sweet Sauternes, Port and Tokay) the fermentation only proceeds up to a certain extent.
Nevertheless, Hungary produces at least one class of wine which may be considered of international importance, namely, the famous Tokay.
This is produced in the mountainous Hegyalia region in a district which has the town of Tokay for its centre.
The vine from which Tokay is made is the Furmint.
The finest varieties of Tokay are made entirely or mainly from Furmint grapes which have been allowed to become over-ripe in a manner somewhat similar to that obtaining in the Sauternes districts.
In the case of Tokay, however, the transformation of the grape into what is practically a raisin is not brought about by the intervention of any particular micro-organism.
The most precious variety of Tokay is the so-called essence.
The Tokay essence is, even after many years, still a partially fermented wine, rarely containing more than 7% to 9% of alcohol.
Another variety of Tokay is the so-called szamorod.
The most common kind of Tokay is the socalled Ausbruch wine.
Another variety of Tokay is the so-called mdslds.
The term is applied to different varieties of wines according to the district, but in the neighbourhood of Tokay it generally refers to wines obtained by treating szamorod or Ausbruch residues with dry wine.
lies the famous wine-producing district of Tokaj (Tokay).
Golden Cotnar was akin to Tokay.
Moldavian wine was exported to Poland, Russia, Transylvania, and Hungary; that of Cotnar was in Cantemir's opinion superior to Tokay.
An Alsatian Tokay leans towards a more opulent, honeyed, softly perfumed version that can be dense with minerals, creaminess, and a refined structure.
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