Hi guys and welcome back to another Discover Hungarian Wine Kickstarter update. I just got back from another two-day trip in Tokai. It's a region that I just love visiting. It was there three or four times last year, this year or once, and the next time we're going to be there quite a bit, because there's a couple of other producers we have to visit as we finish up the research part, face of our book Discover Hungarian Wine. But I wanted to break down in a real basic way, the type of wines you're going to find there. You know, Tokai is a region that a lot of people have heard about, but a lot of people don't know, and even fewer people have tasted. And it's a real shame because these wines are just magical. You know, it's actually a couple of things you have to know. Tokai is home to some of the world's oldest classified vineyards. The vineyards were actually segregated into kind of, quote, grand crew, first position, second position, third position, so on, in the late 1600s, when the 17th century, which is really cool, super old. But one thing you have to know when people put the vineyards up on the labels is there's actually no official modern classification today that's based on old classification, so they use historical vineyard references. So what are you going to find there? Of course, Hungary is known for incredible, decade, botrically sweet wine, but there's also a lot of exciting dry wines being made and some wines in between. So I'm going to give you a little basic breakdown of what you're going to find. First of all, grapes. Sometimes you'll see the dry wines labeled varietally, not the case in the sweet wines. They'll always be blends or they won't be on the name. The most common grapes you're going to see are thurminate. That's the grape that gets noble, rather, the easiest. Harsh levelew. And then, shaga muscatai, which means yellow muscat. Those are the three that you're going to commonly see the most. There are three other grapes permitted there. You're going to see these things like zeta, cavizanoo, and kabar. But those are minor. You don't see those made into varietal wines. So in the dry wines, you're going to see fresh stainless steel wines, or you're going to see wines that are barrel-fermented or each in oak. And how do you know that? If you look on the label, sometimes you'll be able to see the word hordeaux. Hordeaux means barrels. So that gives you an idea. Another thing you're going to see for basic wines, you're always going to see varietal names. For the more expensive mid-range to even expensive wines, they're going to be labeled by crews. And that's a confusing more. Crew in Hungarian is do-lu. Do-lu. Do-lu. L-O with two hashes on top. And if you see a name like this is the Urgent Pince, Zafia, do-lu, that means from the crew named Zafia. And this has a forming, and it has a couple of blend of all. Some other grapes in it as well. These kind of wines are usually going to be labeled by the vineyard name. OK. So we get the dry wines away. Next, you're going to see as a step up and you start to get in a sweetness, late harvest wines. And they're very simple. They would say late harvest. Now, a thing about in Germany, you can have an onslaice, a late harvest wine that's dry. But here in Toka, they're always going to be sweet. A lot of producers make these because they can make them every single year without having to worry about getting noble rod. And their quality is pretty dependable. These can be absolute steels, really bargain. You know, range anywhere in like the 70 to 80 grams of residual sugar. I've seen some late harvest go all the way up to 140 grams of leader of residual sugar. Some can be extremely serious. So depending on producer, it's something you check out. The next step beyond that, you're going to see wines labeled as summer roadening. Now, this is confusing because summer roadening is actually a Polish word. And they can be dry, which are not made very often anymore, or sweet, which is most commonly the case. The word for dry and hungarian is saddles. And the word for sweet is edish. So that's what you look for on the bottle. This one in particular, I had one over there, actually. Sorry, this is a different wine. For most of the time, you're going to see edish summer roadening, sweet summer roadening. These are like baby, Tokai Asu. And these are wines that deliver tremendous value for money. They're made with noble rot. The same kind of noble rot you're going to get satan up in Bordeaux and France. And they're also barrage, and they're just incredibly complex. Offer tons of value for money if you get a hold of them. The only problem is they're not exported so often. They're kind of a local thing. The next thing you're going to step up to are the real special wines. The Tokai Asu. So a couple of things. I know there's a lot of confusing words there. Tokai. When you add the eye at the end of a word, non-garian, it means a place of origin. So Tokai, it's a wine from Tokai. Asu. Asu is the name of the little raisins that shrink when noble rot infects the grape. And you're going to see traditionally in the past, they could make 3, 4, 5, or 6 potunios. So I assume? So officially, the potunios system has been abolished. Now producers can just name their wines Tokai Asu. However, you're going to see some producers that like to keep their traditions, and we'll still label the wines as 3, 4, 5, or 6 potunios, 5 and 6 being the most common. I won't give the specifics of that. That's something we'll get into in our book. But if you see a Tokai Asu, 5 or 6 potunios, you know that's going to be sweet, decadent, rich. These wines are 150, 160 grams of baseline residual sugar. And they go up. I've tasted examples up to 280 grams only to residual sugar. I know that sounds like a lot. But when you actually taste these wines, they finish dry because of the fiery acidity. I can't count on my hand. I can't count how many people have tasted Tokai Asu and they say, wow, I don't like dry wines. I don't like sweet wines, but I like this. I'll take this. So that's really cool. You're also going to get some special and rare wines. And I'll focus on this in the upcoming book, Discover Hung Viery Wine. We're going to see things like a essential, which is super sweet, super rare, super expensive, for detache, mashlash. All these other types of wines, these are very specialty wines. They're kind of a dying fashion you have to be in the know, but just know that these are sweet wines as well. So guys, check it out. You've got to drink some Tokai. The wines can be phenomenal, even in the dry style or the sweet style. Make sure to back our Kickstarter. We're going to have lots of recommendations, breakdowns, help you understand and get into the essence of what Tokai is really about. So stay tuned. We're going to have lots of recommended producers recommended wines for you to try. But we've got to get the book funded first. So back it, check out some of the tiers. We even have one tier with a live experience where we take you to Tokai for the day and taste some rare and unique ventages. So that's going to be phenomenal. So stay tuned. Share this with your family and friends. And I will see you soon.