Last weekend I had the honor to cook a Thai dinner for a few friends in NYC. We had a few glasses of some amazing wine, a 1975 Tokaji Aszú—a dessert wine from Hungary. I enjoyed it so much, I thought I would do a little story about it.

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From Wikipedia, the free encyclopedia
Tokaji (Hungarian: of Tokaj) is the name of the wines from the region of Tokaj-Hegyalja in Hungary. The name Tokaji (which is of Protected Designation of Origin) is used for labeling wines from this wine district. This region is noted for its sweet wines[1] made from grapes affected by noble rot, a style of wine which has a long history in this region. Tokaj is mentioned in the official national anthem of Hungary. Tokaji is a Hungarikum, a term used to refer to uniquely Hungarian products, especially cuisine.
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Tokaji wine has many different varieties and the one I had was called Tokaji Aszú. They also grade the level of sweetness with “Puttons” from 1-6. The Aszú was a 5, which made it pretty sweet, but all of them would go perfectly with desserts. The older the Tokaji gets, the better and more refined…and more expensive. I looked up the price for the one we had, it was almost $300. Thank you Tony for sharing with us!

Personally, I really like sweeter wine, Riesling, Gewürztraminer, and other dessert wines like Tokaji. If you have never had a chance to try it, do seek out a bottle, you won’t be disappointed. And maybe grab a nice cheesecake to go with it