The Tokaj region of Hungary is famous for producing sweet wines made from grapes affected by noble rot, a type of fungus that concentrates the sugars and flavors in the grapes. The region has a cool continental climate with long, sunny autumns that allow for the development of noble rot. The soil in Tokaji is mostly a mixture of clay, loess, and volcanic rock, with some areas having limestone and loam soils as well.
The main grape varieties used in Tokaji wines are Furmint, Hárslevelű, and Sárgamuskotály (also known as Muscat Blanc à Petits Grains). Tokaji wines are categorized by their level of sweetness, ranging from dry to sweet. The most famous and sought-after style is Tokaji Aszú, made from grapes affected by noble rot and then blended with a base wine. The wine is then aged in wooden barrels for several years, developing complex flavors of honey, apricot, and marmalade.
Apart from Aszú, other styles of Tokaji wines include Szamorodni, a blend of botrytized and non-botrytized grapes, and Tokaji Late Harvest, made from fully ripened grapes affected by noble rot. Tokaji wines are also produced in a variety of sweetness levels, from dry to extremely sweet.