What is the difference between muscat and tokay

Average age years CLASSIC Greater levels of richness and complexity, exhibiting the beginnings of mature wood aged characters produced from extended maturation in oak. Average age years GRAND A higher plane of character with greater intensity and mouth-filling depth of flavour and viscosity, with a complexity which imparts layers of texture and flavour.

Average age years RARE The pinnacle of the style, the richest and most complete wine — displaying deep colour, intense fruit and mature oak characters, rich viscous texture and extraordinary depth of mellowed complex flavours.

Honey, cold tea, fish oil, malt, butterscotch, dark chocolate, malt biscuits, toasty, dried dates, treacle, elixir like, complex, essence, toffee. Those made in the Rutherglen region generally receive considerable aging in hot cellars, leading to a maderised and oxidative character. The name, Tokay, convinced some Australian producers that the grape was Pinot Gris which is called Tokay by producers in Alsace.

However, it has been proven that Australian Tokay is Muscadelle. Personally, the only wine i drink comes in a big cardboard box Chateu Cardboard, I know it well. Thanks Damien, I read the wikis on ports and tokays.

Other than regional considerations it seems that a Tokay can be a Port? Which is why I'm asking. There are so many varied interests on BAUT, I thought some of us here might be on the way to connoisseurdom. You're talking about Liqueur Tokay, which is an Australian fortified wine, yes?

Up here in Europe, the word "Tokay" first brings to mind a sweet white unfortified Hungarian wine, which can be very nice but can be quite nasty. So I think they're pretty different things. I don't know much about them, but I think the essential thing is that they're produced in the same way as the traditional Douro ports, and so would still be different from Liqueur Tokay in the ways I've mentioned.

Thanks Grant! And yes, Liqueur Tokay. After a longish Bourbon investigation Makers Mark tops the lot for me , I've just started out on my Fortified Wine journey.

So far, I have a one Port and few Tokays all Australian produced that taste very similar in terms of that underlying raisiny taste and their stickiness. Which is why i had the question. Thanks for breaking it down like that.

You were lucky to have a cardboard box. Best we could do was a gallon jug of Thunderbird wine, but it were wine to us. You were lucky to have Thunderbird wine! Why there were 14 of us with nothin but two bottles of Boone's Farm Strawberry hill!

The base wines from All Saints were brilliant, proving that the age of the wine alone does not always correlate with quality. In these wines, the balance and harmony more than made up for the relatively youthful base wines. They are wines to drink and enjoy. As the wines moved up the quality ladder, and the base material increased in age, there was an obvious increase in the intensity of the wines on the palate.

In the best examples, this was matched by brilliantly judged acidity, ensuring that the wines were full of life and avoided becoming cloying. Wines for sipping and savouring, as well as drinking. The age and quality of many of these wines, combined with the fact that a small taste is often enough, makes them excellent value in my opinion.

But only if you are disciplined enough…. All Saints — Muscadelle — Rutherglen Amber, tending to green on the rim. The palate is viscous and mouth coating, with honey-like fruit tending to caramel sauce. Youthful, yet delicious and quite fine and elegant, with a long, supple finish complemented by cleansing acidity. Great combination of old and new material and a joy to drink. Colour is amber, tending to burnt orange. Toffee, caramel and some aged aromas over fresh raisins.

Viscous, thick, dense, long and intense, yet shows lovely acid balance with enough freshness to add life. The addition of some old material adds depth. A tremendous bargain! This change was due to the same EU naming laws as only Tokaj in Hungary has the right to use the word Tokay. Some other words we can no longer use in Australia include sherry, burgundy and champagne.

Only wine made in Portugal can be called Port. There are only a few exceptions to this rule look up Garrafeira Port but how the fortified wine is made will determine how long you can cellar the wine and how quickly you need to drink it once opened. Wines aged in small and large oak casks - such as muscat, topaque and tawny — get their unique flavour profile and lusciousness from the time spent in barrel and the process of oxidation.

The longer they spend in the barrel, the more they develop. We bottle according to the Rutherglen classification system with Rutherglen, Classic, Grand and Rare indicating a graduating system of richness, complexity and age. These wines will not continue to mature in the bottle. We bottle them in small amounts to keep them fresh and recommend opening them within two years of purchase. Keeping a Grand Muscat in your cellar for 10 years will only reduce the bright, fresh flavours of the wine.

Our barrel-aged fortifieds are freshest within the first few weeks upon opening and it is our recommended drinking timeframe, however, a muscat left open for several months will still be okay. On the other hand, you may have heard about Vintage Ports we call ours Vintage Fortified that can last for many years in the cellar.

They can last that long due to different winemaking methods and because they are usually bottled within a year or two of production.