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Historical note:
Italian or Hungarian? Or even: Friulan or Hungarian? So
many words have been spent on the origins of this
variety! Even EU-Court Of Justice was claimed to assess
upon its paternity... It is said that counts, coachmen,
monks, parishes, soldiers had taken it in Friuli, but
others had been taking it to Hungary ...We can only say
that Friulan Tocai, as for as both vine and wine are
concerned - is totally different from the Hungarian one.
It should be simply noted that Friulan Tocai is a dry,
fruity, wine with a strong almond hint, whereas the
Hungarian one is a strong sweet wine, of amber colour,
with an alcoholic content of about 15 °C and 5-8 sugar
degree.
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Features:
The colour is straw yellow, lightly turning to greenish. It
is a great wine: fine, delicate, with an intense bouquet
reminding wild flowers; dry, fresh, soft and full-bodied,
with a clear taste of bitter almond. With an average
alcoholic content and limited acidity, it should be tasted
when new; to complete a short ageing it should be harvested
few days before as usual. It is one of the peaks in Friulan
oenology.
To be preferably served with: excellent as appetizer wine,
very good with light hors d’oeuvres, thick or thin soups,
fish or white meat dishes. To be served at 10-12 °C.
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