Tokay

Tokay, a small Hungarian town on the Theiss, 130 miles NE. of Pesth by rail, with a pop. of 4479. It was destroyed by fire in 1890. In the neighbourhood several battles took place during the troubles of 1849; but the place is known solely for its famous wine, grown on the Hegyalja Mountains. Great care is bestowed on the proper assortment of the grapes (which are never gathered till fully ripe), and also on the preparation of the wine—of which some thirty-four sorts are reckoned; but all of these may be grouped into the two classes of sweet and dry. The wine is brownish yellow while new, changing to a greenish hue as it grows older. The average annual produce of the Tokay vineyards is over 2,000,000 gallons. Tokay wine enjoys an immense reputation. The Ausbruch is one of the finest kinds, but is surpassed by the Essence, regarded by many as the noblest of all wines, made from the juice that exudes from the grapes by the pressure of their own weight. Genuine Tokay is obtainable by wine-merchants only in small quantity (this is especially the case with the more valuable sort, the sweet or imperial Tokay), and is largely mixed with inferior wines to increase the amount. Large quantities of 'imitation' Tokay are made by French and German chemists, and sent to all parts of Europe, not excepting Hungary itself.