Wine Asylum

Posted by András Egyedi on March 27, 2001 at 10:14:12

In Reply to: Re: Proper temperature for Tokaj? posted by Chris Coad on November 01, 2000 at 11:01:46:

In Tokaj, we usually serve our botrytis (aszu) wines cool but not as chilled as Sauternes for example. The main reason for this is the different balance of the wines: in Tokaji Aszu wines we usually have somewhat more sugar but somewhat less alcohol and a lot more acidity than in Sauternes.