As you know I have been working my way through the World of Dessert Wines the past few weeks for the holidays, and it's a Big List. This week I took some time off the stickies to focus more on the bubblies and sparklers for New Years. Well it looks like the folks at the New York Times decided to step up to bat and help me out in an area of sweet wines that I love dearly, but whose cost is quite dear as well, Tokaji Aszu from Hungary. I briefly mention Tokaji Aszu when I talked about Noble Wines two weeks ago and a bit more in my Dessert Wine Glossary. They are some of the best dessert wines made in the world and I was planning on going in-depth about them this week, but the holiday crunch has kept me on my feet and running around like a madman. Thankfully the New York Times did a great article and review on the Hungarian Tokaji Aszu dessert wines, with a slide show and monologue on the style and their top picks. (Click on the pic in the linked article where it says 'Multimedia', and 'Wines of The Times: Tokaji Azsu' for the slide show.)
The article and slide show left me drooling and counting my pennies and loose change to see if I can afford to get a few myself. I think I'll have to break into my vacation stash of hoarded change and visit a CoinStar machine at my local supermarket so I can try and get together the dough for a few 6 Puttanyos, an Aszueszencia, and hopefully an Eszencia before I run broke. I mention above that Tokaji Aszu are some of the best dessert wines in the world, but to my taste the may just be the best deal for the money, or at least tying with Ice Wines for that spot. Enjoy!
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