Why does Tokaji Aszú taste like that?

Characteristically very low tannin, high acidity and medium-full body. Commonly associated with quince, green apple, lime, smoke.

Not claiming: That every wine from this variety shows these characteristics. This is the range across the category, and site and winemaking move wines within and beyond it.

Characteristically very low tannin and medium-plus acidity. Commonly associated with linden blossom, honey, pear, orange peel.

Not claiming: That every wine from this variety shows these characteristics. This is the range across the category, and site and winemaking move wines within and beyond it.

Characteristically very low tannin and light-medium body. Commonly associated with grape, orange blossom, elderflower, peach.

Not claiming: That every wine from this variety shows these characteristics. This is the range across the category, and site and winemaking move wines within and beyond it.

A wide day–night temperature range is associated with better acid retention, because cool nights slow the respiration that consumes malic acid while warm days continue to ripen the fruit.

Not claiming: That altitude or continentality guarantees high acidity. Both widen diurnal range on average and neither determines the outcome.

Botrytis cinerea perforates the grape skin and allows water to evaporate, concentrating sugar and acid, while its own metabolism produces glycerol and compounds associated with honey and dried apricot.

Varies: Noble rot requires a specific alternation of humid mornings and dry afternoons. The same fungus in persistent wet weather is grey rot and destroys the crop.

Not claiming: That botrytis is desirable in general. It is desirable in a narrow set of conditions on healthy fruit, and otherwise it is a disease.

Vanillin and oak lactones are extracted from oak into the wine, in quantities that fall sharply with each use of a barrel.

Varies: Species, grain, seasoning, toast level, barrel size and the age of the barrel all change what is extracted and how much.

Not claiming: That oak produces buttery character. That comes from malolactic fermentation. Nor that a given oak origin yields a given flavour.

Slow oxygen ingress through the staves and bung promotes polymerisation of tannins and anthocyanins, which stabilises colour and is generally associated with a softer perception of tannin.

Not claiming: That an old barrel is equivalent to a steel tank. Aromatic extraction falls with use; oxygen permeability does not.

Among the longest-lived wines in existence; well-stored bottles last a century.

Not claiming: That a wine of this style will develop these characters. Ageing potential varies by producer, vintage and storage, and most wine is better young.