READ · COMPARE · EXPLAIN
Hárslevelű: Reading Tokaj aromas and late harvest
Hárslevelű is a white variety of Tokaj. Distinguish between aroma characteristics and the materials and processes used for sweet wines.
Questions for this course
If there is an aroma reminiscent of honey, is it Aszú?
Before you start reading, briefly jot down your thoughts. You will rephrase them at the end.
To applied practice using the material ↓
To explanation task notes ↓Hárslevelű / Learn by grape
Other names & notations: Hárslevelű / ハールシュレベルー
Update date: 2026-09-24
Other white varieties than Furmint
Disznókő notes floral, tea, and honey aromas in Hárslevelű, and points out that it tends to yield less botrytized fruit than Furmint. Even within Tokaj, it is important not to treat multiple varieties as having the same characteristics as raw material.
Used for both dry and sweet styles.
For the same producer, these are used as base wines for dry, late-harvest, Szamorodni, and Aszú styles. Honeyed aromas do not determine the residual sugar or winemaking method. Check the wine type indicated on the label in addition to the aroma description.
Reading the 2018 late harvest
The 2018 Sárga Borház is made from 100% of this grape variety. Harvest took place in three passes between September 20 and November 7, including bunches with overripeness and some botrytis. The technical sheet notes 90g/L residual sugar and 6.9g/L acidity. Instead of interpreting 'late harvest' as Aszú, check the process as described.
What to align and what to compare.
Information
- Conditions to standardize
- Hárslevelű
- Conditions for comparison.
- Aromas reminiscent of flowers, tea, and honey / 100% Hárslevelű
- Additional points to confirm
- Did you differentiate aroma and residual sugar?
Sweet or dry: how to judge
- Conditions to standardize
- Hárslevelű
- Conditions for comparison.
- Not determined by aroma alone / Residual sugar 90g/L
- Additional points to confirm
- Are you conflating late harvest with aszú?
Assessment of method
- Conditions to standardize
- Hárslevelű
- Conditions for comparison.
- Not determined by aroma alone / Harvested in three batches, tank fermented
- Additional points to confirm
- Did you specify both the product and the vintage?
Order of reading and key points to consider in each article
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READ · HYPOTHESIZE · RECONSIDER
Reading Hárslevelű documents: Tokaj aromas and late harvest
This comparative material is based on sources. Please distinguish between the characteristics of grape varieties and the conditions of each region or product as you read.
The table is a summary of the sources below. Values given with product names or vintages are based on data for those specific items.
| Comparison items | Grape variety aromas. | 2018 late-harvest specifications |
|---|---|---|
| Information | Aromas reminiscent of flowers, tea, and honey | Hárslevelű 100% |
| Sweet or dry: how to judge | Not determined by aroma alone | Residual sugar 90g/L |
| Assessment of method | Not determined by aroma alone | Harvested in three stages, tank fermented |
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Read the explanation for each question
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What can you tell from just a honey-like aroma?
Aromatic descriptors, analytical values, and production methods are separate information. The residual sugar level of 90g/L in the 2018 Late Harvest is a factual number from product documentation. You can’t apply this value to the dry version of the same grape, or judge Aszú just from its honey aroma.
What is the residual sugar in the 2018 documentation?
6.9g/L is the level of acidity. Read this together with the type of analysis and units.
What are the uses for this variety?
The producer uses this for both dry and sweet styles. Do not restrict style based on the grape variety alone.
Basis and sources for the exercise
Practice exercises in comparison
This comparative material is based on sources. Please distinguish between the characteristics of grape varieties and the conditions of each region or product as you read.
Read examples of organizing comparisons
| Conditions for Comparison | Grape variety aromas. | 2018 late-harvest specifications |
|---|---|---|
| Information | Aromas reminiscent of flowers, tea, and honey | Hárslevelű 100% |
| Sweet or dry: how to judge | Not determined by aroma alone | Residual sugar 90g/L |
| Assessment of method | Not determined by aroma alone | Harvested in three stages, tank fermented |
This is an organized study tool based on the designated articles for this course. You can check specific facts and sources in each article.
Explain in your own words
Compare grape variety aromas and specifications for late harvest wines in 2018, and explain the conditions in common and those that differ.
Check after writing
- Did you differentiate aroma and residual sugar?
- Are you conflating late harvest with aszú?
- Did you specify both the product and the vintage?
Save response to explanation task
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