124. Tokaj - Climate, Grape Growing, and Noble Rot | WSET Level 3 Prep Preview

Episode 124: Tokaj - Climate, Grape Growing, and Noble Rot | WSET Level 3 Prep Preview Host: Joanne Close Episode Length: 8:54 Release Date: August 13th 2026

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Episode Description This episode is a lesson straight from Joanne's Level 3 prep material, covering the region of Tokaj in northeastern Hungary. She walks through the climate and geography that make this region so well suited to noble rot, from the foothills of the Carpathian Mountains to the humidity generated by the Bodrog and Tisza rivers.

Joanne breaks down exactly how noble rot forms, why it is welcomed in Tokaj even though winemakers in other regions fight to keep it away, and why the combination of humid mornings and warm, sunny afternoons is essential to the process. She also explains the three main harvesting categories used in Tokaj and how they lead to different wine styles, along with the principal grape varieties, Furmint, Harslevelu, and Sarga Muskotaly, and the role each one plays in the finished wine.

If you have questions about this lesson or want to learn more about Level 3 prep, Joanne welcomes you to reach out directly by email.

What You'll Learn in This Episode Tokaj Climate and Geography

Location in northeastern Hungary near the Slovakian border, in the foothills of the Carpathian Mountains The spelling distinction between Tokaj (the region and city) and Tokaji (the wine) Moderate climate with an average growing season temperature of 16.5 to 18.5 degrees Celsius South facing hillside vineyards that capture warmth The role of the Bodrog and Tisza rivers in generating morning humidity Understanding Noble Rot

What Botrytis cinerea is and how it behaves differently on black versus white grapes Why it's called gray rot when unwanted and noble rot when beneficial How Botrytis punctures grape skins and why thin skinned grapes are more susceptible Why both humid mornings and sunny afternoons are needed for the process to work How dehydration concentrates acidity, flavor, and sugar in the grapes Harvesting Categories in Tokaj

Aszu, meaning rotten, harvested berry by berry Szarazsarbogyos, meaning as they come, harvested without sorting for botrytis Separate harvesting of unaffected, healthy bunches Why hand harvesting and multiple vineyard passes are required, and how this adds to production costs Principal Grape Varieties

Furmint, the hero grape, known for high acidity and flavors ranging from apple to nuts and honey with age Harslevelu, which contributes perfume and aromatic lift to the blend Sarga Muskotaly, the Tokaj name for Muscat Blanc a Petits Grains, used in smaller portions for its aromatic character Episode Highlights and Quotes "You need both in order for Botrytis to slowly and successfully dehydrate these grapes."