Description

Szamorodni (pronounced Sam-oh-rod-nee), which takes its name from the Polish word ‘samorodno’ meaning ‘as it comes’, is made from whole bunches that combine the treasured noble rot grapes and the healthy ones.

Whereas Tokaji Aszú is made by selecting individual grapes affected by Noble Rot and thus an intensely sweet, full and powerful wine, Tokaji Szamorodni combines those rich characteristics with the freshness and vitality of dry wines. The results are some of the freshest dessert wines we’ve tasted, without compromising on intensity.

The style is generally made from the Tokaj region’s two most important grape varieties: Furmint and Harslevelu. Furmint is known for lending the wines good acidity, depth and rich notes of orchard apples and stone fruits. Harslevelu can add honey, floral notes and a round, oily texture to the wine.

Sweet Szamorodni has at least 50g/litre of sugar and is aged for two years before being released to market, with at least one of those years in barrel. It’s made for pairing with blue cheese or duck liver pate.

You can also find a dry version of Szamorodni, which is still a mix of botrytis and healthy grapes, but is fermented to dryness under a layer of yeast (called flor) in much the same way as sherry. The style is similar to the Fino wines you might find in Jerez, Spain. These dry wines are best suited with food and pair with a wide range of dishes from an eclectic array of Mediterranean tapas to bar snacks like cured meats, nuts and olives.