Thanks to Jesse Marimat, inderpal singh and Blake Angove for the Savennières breakdown last week. I'd add that the soils there are much different from Vouvray or Montluis in that they are a dark volcanic versus tuffeau.
This week: Aszú essencia
How is this viscous, honey like, organoleptic explosion made? What grapes are used?
Also the Aszú grapes must be hand harvested, with the Aszú grapes and unaffected ones being picked at the same time, but kept separate. Any sort of enrichment or sweetening is not allowed, as well as bottling outside the Tokaji PDO.
Thanks for the introduction to the word organoleptic!