When harvesting for Tokaji, how do pickers categorize the grapes?

The classification of grapes during the harvest for Tokaji is particularly focused on the style of the wine being produced. The correct answer highlights the specific categories used in the Tokaji wine-making process: Aszú, Szamorodni, and healthy grapes.

Aszú refers to the grapes that have been affected by noble rot (Botrytis cinerea), which is essential for producing the renowned sweet wines of the Tokaj region. These grapes are typically harvested meticulously and can be used to create the iconic Tokaji Aszú wines, characterized by their rich sweetness and complexity.

Szamorodni, on the other hand, translates to "as is." This category includes grapes that may include both noble rot-affected and healthy grapes, allowing for a more varied flavor profile in the resulting wine. It can be made in both sweet and dry styles, reflecting the unique terroir of Tokaji.

Healthy grapes are essential for ensuring balanced acidity and flavor in the final wine, especially when producing styles that do not rely solely on the influence of noble rot.

This structured approach to categorizing the grapes is critical for Tokaji winemakers as they seek to exploit the unique conditions of the region, enabling them to craft wines with distinct characteristics based on the level of