Thursday, June 20, 2013

Health effects of Tokaji Aszus

There are several notes and experiments about the healing effect of Tokaji Aszus in the World.



Tokaji wines are honoured for their positive effects on the digestive system, nerve system and also suggested to prevent anaemia. It is also a scientific fact that Aszus have a invigorating effect on the body and has a positive effect on the bones due to their high phosphorus content. Its high natural sugar and acid content are also strengthening and can help prevent heart and circulatory problems. 

There are several compounds in Aszu  wines that have a positive effect on the body including poliphenols, biogene amines, metal ions vitamins and penicilin.



Penicilin:
As a result of phenols and amino acids in Aszu berries and Aszu wines penicilin derivatives can be formed that help kill bacteria and heal related diseases.

Vitamines:
Several essential vitamines, trace elements and minerals are found in Tokaji Aszu wines. Vitamin B has a multiple effect on the body: regulating blood sugar level, muscle strengths, improves the operation of endocrine gland function and can even heal nerve problems. Vitamin B12 helps tie iron in the body, form red blood cells thus fight against anaemia. It is important to note that Tokaji Essence wines ha a lot higher Vitamin B concentrate in general than other Tokaji Aszus.

Poliphenols:
Poliphenols are admired for their antioxidant effects and their ability to reduce free radicals in the body.
Experiments show that the poliphenol concentrate is significantly higher in Aszu wine than generally in any other white wines.

Metal ions:
The most important ones in Tokaji wines and Aszus are potassium, calcium and magnesium. Potassium is responsible for hte proper operation of the heart muscles, reflexes and the coordination of muscle movements. The lack of potassium causes cardiac arrhythmia, increases the pulse and decreases blood pressure. Potassium also has a positive effect on your stomach and intestines, helps the operation of the gall, strengthens the bones and protects from arteriosclerosis.

Biogene amines:
The following biogene amines can be found in wines:
- histamine known for its blood pressure reducing effect
- tiramine that increases that increases blood pressure
- serotonine which has an important role in transfer stimuli and is  a possible medicine for depression.


Shall we change to old saying to:
A sip of Tokaji everyday, keeps the doctor away?!




Tokaji Aszus were investigated for its health effects, and  its impact on the immune system, for centuries, bottles were sold in pharmacies and been used for spiritual meditation, too.

Loess wall at the Szerelmi Slope



One of the greatest lover and investigator of Tokaji Aszus was Paracelsus (1493-1541) who was a Swiss physician and alchemist and probably the most influential medical scientists in early modern Europe. He even visited the Tokaj vineyards, to carry out tests on the fertile soils, vines, Aszu berries and its wines healing effects.

 ”During my travels in Upper-Hungary, through Tokaj and its region: Mád, Tarcal, Tállya, I met a host who cut a vine-root into two. Inside of the vine there were golden lines which are used for weaving.”







The local pharmacy was named after him and has a bronze plaque  stating Paracelsus visits and activities in Tokaj.




Paracelsus real name was Theophrastus Aureolus Bombastus von Hohenheim and he was the son of a doctor. After a brief period as a medical student in Italy, he travelled all over Europe and beyond as a military surgeon with the Venetian army, visiting Russia, Arabia and Egypt along the way. Mixing with people from many cultures, he gained considerable knowledge of several folk medicine traditions. ‘I have not been ashamed’, he wrote, ‘to learn from tramps, butchers and barbers.’ These influences led him to reject much of university-taught medicine.
He changed his name to Paracelsus (‘equal to Celsus’) to indicate that he wanted to rival ancient medical authorities such as Galen and Celsus. He rejected Galen’s claim that health and disease were controlled by the four humours: blood, phlegm, black bile and yellow bile; and told doctors to study nature and develop personal experience through experiment. On the other hand, he continued to subscribe to all kinds of folk beliefs such as gnomes, spirits and fairies.
Paracelsus also had some training in alchemy, from which he picked up the principle that metals were the key elements which made up the universe, and that they were subject to control by God, the ‘great magician’ who created nature.
Paracelsus argued that the body was a chemical system which had to be balanced not only internally, but which also had to be in harmony with its environment. On the basis of this idea, Paracelsus introduced new chemical substances into medicine, for instance the use of the metal mercury for the treatment of syphilis.
He is also credited for giving zinc its name, calling it zincum,and for the terms "gas," "chemistry," and "alcohol." Modern psychology often also credits him for being the first to note that some diseases are rooted in psychological illness.
In 1526 he was appointed Professor of Medicine at the University of Basel, Switzerland. Paracelsus overthrew convention by publicly burning the books of Ibn Sina and Galen. He also invited ordinary citizens to his lectures, which he gave wearing an alchemist’s leather apron rather than an academic gown. His new methods were very controversial, and in 1538 he was exiled from Basel. He died in 1541 in Austria.

If you think you are ready for the effects of Tokaji Aszu, try it sip by sip!

Your journey has just begun to Paradise!

Puff and Sip on the Beat



the Cuban the Tokaji and the Punk

I do not smoke, but sometimes I like to treat myself with a delicate cigar. A great treat, especially sitting outside the veranda in Trinidad with a chilled Tokaji Szamorodni or Aszu. 

The best solution I have found so far is a Cuban with a Tokaji to lock out the mad world and  clean my head and thoughts.


Armed with the perfect tools, a Cuban and a Tokaji, both are made to enjoy the moments of our lives,  following traditions dating back to hundreds of years for creating perfection, I am ready to go into deep meditation.

I am ready to leave this crazy world behind and step up to heaven and say Hi to the Gods; Jesus, are you ready for me?!

Hakuna Matata!

I have a bottle of Tokaji Aszu 4 puttonyos, vintage 1991 



The harvest in 1991 was not so special in Tokaj, as a very low amount of aszu berries were collected but some nice vinos were produced just like this one.



The Lady of Freedom. 





22 year old, still young, even though it opens up very slowly. Shy in the nose, heavy and meaty, oily structure, on the palate: raisin, apricot, pineapple with the honey sweetness of acacia, an intensive hint of the Furmint's present, quince apple right in your face with determined acidity.

In 1991, 16th of June, the last Soviet soldier left the free and independent country of Hungary. 


Over 500 years Hungary, our land was soaked and covered in tears and blood by the Ottoman Empire, the Habsburg Empire, lost two world wars, lost 75% of its own territory, stomped and raped by Romanian, Nazi and Soviet soldiers. 



This wine is the free and independent Hungary's first vintage from Tokaj Historical Wine Region! 



Also a multi award winning wine:

International Wine Contest, Moscow, Russia, 2004 Gold
I. VinAgora Botrytis International Wine Contest, 2008 Silver

II. VinAgora Botrytis International Wine Contest, 2009 Gold

14. Budapest Wine and Sparkling Wine Festival - Wine of the Festival


The wine is chilled to 12C, sits calmly in my glass placed front of me on the table. A little bit shy as it was hidden away in deeply carved cellars, stored in Zemplen oak casks for so many years. Just waking up, slowly. Heavy, oily and meaty, the aromas creeping towards to me, carrying rich fruity notes into my nose.  

As I take a deep breath, feels like these scents kneaded  into a sword. 

Cutting deeply in my flesh, breaking through my chest, that's how my Tokaji Aszu's finding its way to my heart. 

Looking at the deep, dark golden fluid I feel the ancient fire burning inside the Aszu, with blazing fire licking my heart pumping sweet blood in my veins. 

The colour of this nectar effective like voodoo magic, grabs, squeezes and rips out my soul. Takes me back to the beginning,  when my forefathers were riding their horses through the Steppes, heading to the great mountains of the Carpathians to find and take back the land of our forefather, Attila, who once ruled Europe. 

I pick the cigar from its box, a Cohiba Robustos. As I lift it to my nose, my grandparents horse stable came to my mind first, the washed horsehair, dirt and earth, dry straw, deep tobacco and cedar notes with a hints of sweet spices, it is a meaningful heavy cigar.  I can hear the carefully selected and rolled leaves  subtle cracks under my fingers, it is perfect. 

It is time to start the ritual, and I need to choose my music, the beats to fly on.  

I wanna hear the drums, as the Táltos - shaman - calls the ghosts of great warriors of the 7 tribes of Magyar people,  I wanna hear the "rege" about my ancestors,  the great sagas of Magic Stag, the Sword of God, I want to become one with the Universe.


It took me a long time to find the perfect music for the wine and cigar to relax and free up my mind  but I think i could not choose better band than the legendary Vágtázó Halottkémek if I want to leave this dimension behind. 

Before turning the stereo on, I like to wash  out my mouth with some water, to refresh my palate. 

Take a little sip from the wine, to enjoy its pure beauty then let the journey  begin. 

Tokaji Aszus are famous about their complexity, their aroma notes are countless, you can enjoy a sip forever and its delicious aftertaste will stay on your palate for endless time with thoughts running through your mind about the sweetest moments of life. 

Take little sips, hold it on your tongue and roll it over your palate, let it cover your mouth and feed your tasting buds! Enjoy every drop of  the nectar!

My grandfather told me how to clear my palate after a heavy Aszu; he always used a dry, crisp white wine and just after he had a few nips went to wash out his mouth with water. 
The best way to refresh your palate! 

I need to do this if I wanna taste and enjoy a few puffs of the cigar on its own. 




When I light up my cigars I always leave a few seconds to play with it, to let the smoke dance around me like hummingbirds around the flowers in the garden. Just how the morning mist covers the hills of Northern Range, the smoke swings around me.

Heavy stuff, but the peppery, leather notes of the cigar will be calmed by the sweet and exotic flavours of the wine creating ecstasy through the beat of the VHK' song. 

I am in trance,  feel like the Universe opened up around me, every little sip, or puff feels like taking a bite from the stars, the music leading me far away from this planet to reunite with the creating power of the Galaxy. 

The sound of ancient instruments,  every hit on the drums , the chanting of the singer all are turning into an armada of  flavours and aromas,   to rapture my soul and heart.


This Cohiba Robustos is a cigar I possibly would enjoy with a power and flavourful red wine such as Tignanello or Sassicaia as well, but as a Tokaji man myself I stick to my Aszu.

The sweet almost honey sweetness, dried fruit and citrus hints with creamy and oily structure screams for Tokaji even thought there are plenty of cherry, chocolate, coffee and intensive leathery twists can be recognized on the palate especially from half way through  the cigar, it is perfect for our 22 years old Aszu.

The wine like a warrior breaks through my tasting buds,  through the thick smoke it is like a battlefield.  

The cigar's complexity can not stop the Aszu,  wrestling the Cohiba with its dried exotic fruity flavours till the two become one,  forming an overpowering aroma fire ball on the palate and burning through my pharynx at each gulp just like a meteor from out of space.

A fantastic experience, absorbed in the war of flavours through the etno punk music of VHK. 

Just like a therapy, but possibly cost you way less than signing up to a proper psycho doctor.

Personally I like to do a session like this once every months, uplifts me, clears my mind and soul from the everyday stress until it feels like I could take on the whole world on my own!  

High 5,Gods, Ferenc is passing by!



Being in the Caribbean, enjoying the finest moments of life I have mentioned  front of local wine makers my cigar and Tokaji experience, and talked about bringng the Aszu and cigar culture together, it was over 2 years now. Did not really have anybody to support my idea to bring Tokajis to the Caribbean at the first place, so you can imagine the reactions over this new idea. Total shock, absolute panic on the faces; disrespectful, stupid man with big dreams.
NOW 
I would like to highlight what it really happened at the 12th Annual International Habanos Sommelier Contest in Havana, Cuba:
"Peter Döbröntei, of Hotel du Vin, Harrogate came third in the competition after impressing the judges with his pairing of Royal Tokaji Aszú Blue Label 2008 with a Hoyo de Monterrey Epicure Espeicial cigar."
Peter front of the judges at the Sommelier Contest in Havana, Cuba  March, 2013
“I wanted to take a beverage from my native Hungary with me and thought of a Tokaji Aszú wine because it has a fascinating history. After tasting a number of wines, I selected Royal Tokaji Aszú 5 Puttonyos Blue Label 2008, because this Aszú has great freshness from the acidity. I paired it with a Hoyo de Monterrey Epicure Espeicial, because this cigar is a lighter bodied cigar, with some sweetness and spices on the palate.” From the Drink Business 28.03.2013.

Congratulations, Peter! I am very proud of you, brother! 

DREAM BIG AND BE BRAVE ENOUGH TO MAKE IT BECOME REALITY!


Hungarian wines in the Caribbean - Reporting from Puerto Rico

With Hungaricum LLC we are doing a great job to make our Hungarian wines known and loved in the Caribbean island of Puerto Rico. Here is the latest article on our vinos:

VINOS DE HUNGRÍA: 

MUCHO MÁS QUE TOKAJI

LCDO. EDUARDO AROSEMENA | 05/28/2013

Autor de poemario "Nosotros los Poetas" en el 2001. Arosemena es un abogado, ex Secretario Auxiliar del Departamento de Estado y administrador de Wine News, un portal cibernético sobre el vino de todas partes del mundo. Pueden acceder a la página de facebook, Wine News, para más información.

¿Qué es lo primero que se nos viene a la mente al pensar en Hungría? ¿País de la antigua Europa comunista?, ¿tierra de duros inviernos donde ni siquiera sabemos el idioma que se habla? Para la mayoría de los amantes del vino, Hungría representa una sola cosa: Tokay o Tokaji.
Este delicioso néctar dorado hecho con uvas afectadas por la podredumbre noble y la rigurosidad del invierno europeo.
Antiguamente, los vinos dulces de Tokaji eran tan cotizados y su demanda tan alta que se libraron batallas en su nombre e, incluso, se intercambiaron esclavos meramente por obtener este delicioso caldo. Muchas de sus etiquetas llevan impresa la siguiente máxima: Vinum Regum Rex Vinorum, que quiere decir vino de reyes, rey de los vinos. Aquel que no los haya probado debe hacerlo pronto. Es una gran experiencia, se los garantizo.
Ahora bien, aparte del Tokaji, jamás imaginé que Hungría pudiera producir vinos de mesa, o tranquilos, de calidad. Pensé que su clima no permitiría llegar a ese grado de maduración que requiere, por ejemplo, el Cabernet Sauvignon, el Merlot o la Syrah. De hecho, hace unos días cuando me invitaron a una cata de vinos de Hungría y me dijeron que habríamos de catar un par de vinos tintos pensé que los mismos serían aromáticos, diluidos, aguados. En fin, de poca calidad. ¡Qué equivocado estaba!
En lo que concierne a la disponibilidad de vinos de diferentes partes del mundo, no cabe duda que Puerto Rico es un paraíso. Nuestras tiendas especializadas y aquellas multinacionales con presencia en la isla cuentan con una variedad inmensa con las mejores etiquetas de Francia, Italia, España, Alemania, Estados Unidos, Chile, Argentina, Australia, Nueva Zelanda, por nombrar los productores más importantes del mundo vinícola.
Hoy podemos decir que Hungría se suma a la lista de los países cuyos vinos podrán compartirse y degustarse en la mesa puertorriqueña. Ello gracias a una empresa local, Hungaricum (que quiere decir, oriundo de Hungría) timoneada por una pareja compuesta por un abogado puertorriqueño y una experta en hotelería, natural de Hungría.
El punto de encuentro para la cata de los vinos importados por Hungaricum fue un restaurante en Guaynabo. Siguiendo el orden acostumbrado, que dicta que se toman los vinos blancos antes que los tintos y los tintos antes que los vinos de postre o fortificados, comenzamos una sesión de tres horas de duración de la que saldría realmente asombrado por la calidad de los vinos húngaros y su inmenso potencial de desarrollo. ¿Lo mejor de todo? que los vinos ya están disponibles en nuestra isla.
Los vinos catados:

Blancos
Pannon Tokaji 2009, 100%, Muscat Lunel
Este vino blanco presenta una nariz sumamente aromática donde destacan los aromas a durazno, albaricoque, manzanilla, lichi (fruta japonesa). Su acidez en la boca es marcada, pero la misma se encuentra muy bien balanceada con su fruta. Al no pasar por madera, es un vino que se siente ligero al paladar. Es un compañero perfecto para acompañar sushi, comidas orientales, quesos. Lo puede servir como aperitivo en su próxima reunión. Aquellos que sean fanáticos del Torrontés argentino o del Albariño español van a disfrutarlo. El año pasado fue seleccionado como un best buy en Hungría.





Pannon Tokaji, Dominium 2011, 100%, Furmint
Este vino blanco reposa durante 6 meses en madera. Es elegante desde el primer momento. Destacan las manzanas verdes recién cortadas, miel y alguno que otro elemento tostado. Su acidez genera un efecto que limpia y recoge el paladar. No es un vino de ataque en boca, sino más bien de caricias a los sentidos. Al final se percibe un ligero elemento salino que amarra perfectamente la experiencia. Aquellos que gusten los vinos blancos de Borgoña, particularmente aquellos con matices minerales como los Chablis, tendrán una muy grata experiencia con esta botella. Recomiendo acompañarlo con un filete de atún o de rodaballo en alguna salsa a base de crema blanca.
Pannon Tokaji, Dominium 2011, 100%, Hárslevelű
Este vino blanco pasa 4 meses en barrica. La primera impresión en nariz es de frutas tropicales como el guineo, el mango, compota de manzana, albaricoques en almíbar. Tiene una acidez sensacional que invita a comer. Asimismo, posee notas minerales que le hacen semejante a muchos otros grandes vinos del viejo continente. Lo pondría junto a comida oriental, tailandesa, con salsas especiadas.
Tintos
Gere, Tamás & Zsolt, Villányi, 2007, Pinot Noir
De entrada hay que destacar que la región de Villány, ubicada en la frontera entre Hungría y Croacia, es la más apta para la producción de vinos tintos. Ello, en gran medida y tal como lo reseñara hace unos meses la prestigiosa revista inglesa de vinos, Decanter, obedece a que esta zona se mantiene relativamente cálida gracias a las colinas que le rodean y que le protegen de las corrientes frías. Su suelo rocoso y volcánico es ideal para las cepas tintas.
Este Pinot Noir se presenta con una nariz elegante con matices de cerezas, especias, algo de elementos de tierra húmeda. No se parece a ningún exponente de este varietal que haya probado antes, particularmente los de Oregon, California, Chile, Nueva Zelanda o Australia. Lo describo como un cruce entre Borgoña y la Toscana, algo así como un hijo producto de una relación entre Beaune y Chianti. Tiene una acidez marcada y, al mismo tiempo, controlada y en armonía con sus taninos.
Para quienes están acostumbrados a los vinos concentrados y, en ocasiones, desproporcionados en madera y fruta, probablemente no les guste esta expresión de Pinot Noir. Me parece un gran complemento para un salmón o unas mollejas a la parrilla. Su graduación alcohólica de 14% está perfectamente manejada. Nada fuera de sitio en este vino. Si peca de algo, es de ser demasiado elegante.
Gere, Tamás & Zsolt, Villányi, 2007, Merlot
En nariz tiene notas de jalea de frutas rojas, chocolate amargo, te, cedro, romero. Hecho al estilo francés del flanco derecho de Burdeos donde la Merlot es la uva emblemática, me parece un vino genuino y honesto con su terruño. En boca es aterciopelado, con una buena integración de fruta y madera. No trata de ser un merlot californiano o chileno. No tiene por qué serlo. Con su 13.5% de alcohol por volumen logra su cometido, que no es otro que brindar placer a quien lo disfruta y, por supuesto, como parte de una mesa llena de amigos y familiares, que es la razón de ser del vino. Para el maridaje, un risotto de setas le haría muy buena compañía.
Gere, Tamás & Zsolt, Villányi, 2008, Cabernet Franc
Probablemente, de los vinos tintos, el gran ganador de la noche. La nariz es escandalosamente francesa, inspirada a partir de los mejores caldos de Pomerol y Saint Emilion. Es un carnaval de pimientos verdes, grano de café molido, algo de cáscara de guineo, tierra arrastrada por el viento. La boca es cremosa, especiada con taninos sedosos, que se asemejan a la seda; mejor dicho, a la cachemira.
Junto a un Cabernet Franc argentino de Carlos Pulenta, esta expresión húngara es el mejor cabernet franc, cien por ciento, que he tomado en mi vida. Los fanáticos de los vinos de Burdeos lo ordenaran por caja. Únicamente se producen 2,900 botellas cada año.
Sugiero acompañarlo con cordero, venado o con un buen New York steak o Prime Rib, término medio, por supuesto.

Gal Tibor Superior, Egri, Bikaver (“Bull´s Blood”), 2009, 42% Kekfrankos, 29% Syrah, 15% Cabernet Sauvignon, 8% Kadarka y 6% Pinot Noir

Un vino curioso del saque. Como cuestión de hecho, de entrada va a ser diferente a cualquier cosa que hayas probado por razón de que 2 de sus uvas son autóctonas de la región. Se produce desde el siglo 14 y se le llama “sangre de toro” porque la leyenda narra que de esa manera los nativos espantaron a los soldados otomanos cuando en 1552 invadieron el territorio húngaro. Al llegar aquéllos y ver a los soldados húngaros con las barbas rojas de beber vino, se les dijo que, en preparación para la batalla, éstos habían bebido sangre de toro. Espantados, los otomanos huyeron.
Conocido como el Chateauneuf du Pape húngaro, el vino presenta notas de eucalipto, mentol, jalea de fresas, moras, vainilla tostada. Es poderoso sin ser agresivo. Elegante, los taninos no interfieren con la fruta. Su nariz varía con el paso de los minutos adquiriendo notas de hierbas y especias frescas. Aquellos que gustan de vinos del Ródano, o de las garnachas jugosas y cálidas de ciertas zonas de España y California le darán buena acogida en sus cavas.
Vinos de Tokaji
De entrada conviene señalar que la zona de Tokaji es la denominación de origen más antigua del mundo, más antigua que Burdeos, Chianti o el valle del Mosela. Sus vinos fueron, son y seguirán siendo manjares preciados para quienes tienen la dicha de degustarlos. Probar un Tokaji es una experiencia inolvidable.
Tokaji, Cuvee Late Harvest Quality Sweet White Wine (Dominium) 2006
En nariz presenta pasas rubias, miel, duraznos. Cremoso, con buena dosis de acidez que hace tolerable su azúcar natural. Puede servirse con el postre o, incluso, sustituirlo. Asimismo, puede brindarse junto a una bandeja de quesos o, como sería el caso en Budapest, junto a un buen pate de foie gras. Si nunca han probado el Tokaji, este vino es un buen punto de partida para comenzar.
Tokaji, Aszu Puttonyos White High Quality Dessert Wine (Dominium) 2004
Nariz potente, explosiva y, a la vez, elegante. Sedosa, cremosa, como sugiriendo miel, peras, mandarinas caramelizadas. En boca es redondo, goloso, aceitoso, sin ser apabullante. El final en boca es amplio, largo, inolvidable. Es, sencillamente, un vino que tiene que ser probado para creer lo que les narro.
En resumen, todos los vinos fueron de alta calidad tomando en consideración su composición varietal, máxime cuando sobrepasaron cualquier expectativa o prejuicio que pudiera haber tenido sobre los vinos de la región.
The liquid gold of Tokaj

Los blancos secos se mostraron elegantes, sobrios, aromáticos, minerales, con una acidez impecable. Idóneos para nuestro clima.
Los tintos, como les comenté, nada tiene que envidiarle a sus contrapartes en Francia, región de donde surgen las uvas de las que están hechos. Son vinos elegantísimos, suaves al paladar, con un paso por boca que denota la nobleza de sus uvas.
Finalmente, los Tokaji del postre, como indiqué en mi página de Facebook para entusiastas del vino, Wine News, no es otra cosa que poesía embotellada. Bien lo decía el genial poeta chileno, Pablo Neruda, al homenajearles: “Doy al tokay translúcido la copa de mi canto: cae, fuego del ámbar, luz de miel, camino de topacio, cae sin que termine tu cascada, cae en mi corazón, en mi palabra.”
Para información de estos vinos y su disponibilidad en Puerto Rico: www.hungaricumllc.com, rey.reyes@hungaricumllc.com, 787-998-0330

The Furmint