Tokaji Late Harvest, Szamorodni and Aszú are three rewarding ways to discover Hungary's sweet wines. Each has its own character, from fragrant, fruit-led bottles to richly concentrated wines for special occasions.
What Is the Difference Between Late Harvest, Szamorodni and Aszú?
The main difference is how the grapes are selected and how the wine is made. Late Harvest wines are made from grapes picked later in the season; Szamorodni uses whole bunches containing a mixture of ripe and noble-rotted grapes; and Aszú is made using individually selected noble-rotted berries.
All three can produce delicious sweet wines, but their flavour, richness and price vary with the producer and the bottle. The styles also overlap: a rich Late Harvest wine can be sweeter than a particular sweet Szamorodni, so it is helpful to look beyond the name when choosing.
If you are new to the region, our guide to Tokaji wine is a useful introduction to the grapes, producers and different styles made there.
Tokaji Sweet Wine Styles at a Glance
| Style | How it is made | Typical character | A good choice for |
|---|---|---|---|
| Late Harvest | Made from grapes picked later in the season; noble rot may or may not contribute. | Often fragrant and fruit-led, with sweetness balanced by freshness. | A first taste of sweet Tokaji, relaxed entertaining and food pairing. |
| Sweet Szamorodni | Made from whole bunches containing ripe and noble-rotted berries, processed together. | Often honeyed and fruity, sometimes with dried-fruit, spice and oak notes. | Discovering traditional Tokaji character with cheese or dessert. |
| Tokaji Aszú | Made using individually selected noble-rotted berries, soaked in must or wine before pressing. | Typically concentrated and complex, with intense fruit, honey and lively acidity. | A special occasion, a memorable gift or a longer, more contemplative tasting. |
These are useful starting points rather than fixed rules. Each winemaker makes different choices, and grape varieties, harvest conditions and ageing all influence the finished wine.
What Is Tokaji Late Harvest Wine?
Late Harvest Tokaji is made from grapes left on the vine beyond the usual picking time, allowing them to develop greater ripeness and concentration. The winemaker chooses when to harvest and how to make the wine, so the result can vary considerably from one bottle to another.
Some Late Harvest wines are made primarily from ripe, healthy grapes, while others include fruit affected by noble rot. Many offer an inviting combination of ripe fruit, floral aromas and sweetness, supported by the natural freshness for which Tokaji is known.
Late Harvest can be an excellent starting point if you are curious about sweet wine but would like something approachable enough to enjoy with a meal as well as after it. Explore the range in our Late Harvest wine collection, which also includes other late-picked Tokaji styles.
Try Balassa Tokaji Christmas Pudding Wine
Balassa Tokaji Christmas Pudding Wine is a Late Harvest blend of Furmint and Hárslevelű, made by István Balassa. It is a welcoming introduction to sweet Tokaji and an especially good choice for festive food.
We selected it after tasting a range of Late Harvest wines with a roast dinner, a cheese board, Christmas pudding and mince pies. It was the wine that worked best across the meal, making it a versatile choice for the festive table.
What Is Tokaji Sweet Szamorodni?
Sweet Szamorodni is a traditional Tokaji wine made from whole grape bunches containing both ripe grapes and berries affected by noble rot. Rather than separating each affected berry for Aszú, the winemaker harvests and processes the bunches together.
The proportion of noble-rotted fruit varies, as do the winemaking and ageing choices. Sweet Szamorodni can therefore be delicate and fruit-led or more richly honeyed, with flavours suggesting apricot, orange peel, dried fruit and spice.
There is also a rare dry Szamorodni, which is a very different wine. It can develop savoury, nutty notes through ageing and is better suited to savoury dishes than pudding. Our guide to Tokaji Szamorodni explains both styles in more detail.
Try Tokajicum Sweet Szamorodni
Tokajicum Sweet Szamorodni is made from Furmint and Hárslevelű. It has a floral aroma and flavours of honey, orange peel, mango and winter spice, with fresh acidity balancing its silky sweetness.
Try it with creamy blue cheese, pâté or a fruit-based dessert. It is an appealing choice if you would like to explore the honeyed character associated with Tokaj's noble-rotted grapes without starting with Aszú.
What Is Tokaji Aszú?
Tokaji Aszú is the region's most celebrated sweet wine, made using shrivelled grapes affected by noble rot. These concentrated berries are picked individually, then soaked in wine or fermenting grape must before pressing. The resulting wine is fermented and aged to develop its characteristic depth.
Aszú is typically intensely flavoured, with a balance of sweetness and acidity and layers that can suggest apricot, citrus peel, honey, dried fruit and spice. Its careful selection and lengthy production help explain why it is often more expensive than other sweet Tokaji wines.
It is a wonderful choice when you want a wine to linger over, whether alongside a special meal or given as a present. Learn more about its history and production in our guide to Tokaji Aszú.
Try Gróf Degenfeld Tokaji Aszú 6 Puttonyos 2017
For a special bottle, we particularly recommend Gróf Degenfeld Tokaji Aszú 6 Puttonyos 2017. Made predominantly from Hárslevelű with Furmint, it offers layers of apricot, ginger, candied citrus and floral notes, with Hungarian oak adding complexity.
This vintage received 97 points and a Platinum medal at the 2022 Decanter World Wine Awards and was subsequently featured by Decanter among the world's best sweet wines. Its gift-box presentation makes it a thoughtful choice for a celebration or a wine lover's present.
Serve it with blue cheese, a fruit tart or foie gras, or simply pour a small glass after dinner and enjoy its changing aromas.
Read Decanter's feature on the world's best sweet wines.
What Is Noble Rot, and Why Does It Matter?
Noble rot is the name given to the beneficial effect of the fungus Botrytis cinerea on ripe grapes under suitable conditions. It helps the berries lose water while concentrating their natural sugars and flavours, and can contribute the honeyed, dried-fruit character found in many Tokaji sweet wines.
Tokaj's autumn climate can create favourable conditions for this process. Morning mists from the Bodrog and Tisza rivers bring humidity to the vineyards, encouraging the fungus to develop. Warmer, drier afternoons then help the grapes lose moisture, concentrating their sweetness and flavour. The balance of conditions varies from year to year and plays an important part in the harvest.
Aszú relies on individually selected noble-rotted berries. Sweet Szamorodni is made from bunches containing a mixture of affected and unaffected fruit, while the role of noble rot in Late Harvest wines varies between producers and bottles.
Which Is Sweetest?
Aszú is generally the most concentrated of the three styles, but sweetness is not a simple ladder. Individual Late Harvest and sweet Szamorodni wines can overlap, and the amount of sugar alone does not tell you how sweet a wine will taste.
For example, Tokajicum Sweet Szamorodni contains around 99g of residual sugar per litre, while Balassa's Christmas Pudding Wine contains around 120g. Our separate Best of Hungary 6 Puttonyos Aszú, made by István Balassa, contains around 185g. These figures describe those particular bottlings rather than fixed levels for each style.
Acidity matters too. It gives the sweetness a fresh, lively edge, helping a rich wine remain balanced. Think of it as the element that keeps you reaching for another sip rather than a number you need to memorise.
Which Tokaji Sweet Wine Should I Choose?
For a First Introduction
Choose a fruit-led Late Harvest wine if you would like an approachable introduction, especially for sharing with friends or serving with a selection of food. Sweet Szamorodni is another excellent starting point if you are curious about the honeyed character of noble rot.
For Cheese and Savoury Food
All three styles can work beautifully with cheese and savoury dishes. Try Late Harvest with a mixed cheese board, sweet Szamorodni with creamy blue cheese or pâté, and Aszú with stronger blue cheese or foie gras. You can also experiment with cured meats and gently spiced dishes. The balance of sweetness, acidity and salt makes these pairings especially enjoyable.
For Dessert
Match the richness of the wine to the pudding. Late Harvest can be lovely with fruit desserts, mince pies or Christmas pudding, while sweet Szamorodni suits fruitcake and baked fruit. For a richer dessert or a special occasion, Aszú offers added concentration and a long finish.
As a general guide, choose a wine at least as sweet as the dessert; otherwise, the pudding can make the wine taste sharper than intended.
For a Gift
Late Harvest is an inviting choice for someone new to Tokaji, while sweet Szamorodni makes a thoughtful gift for a wine lover interested in traditional regional styles. For a celebration or a more formal present, a gift-boxed Aszú such as Gróf Degenfeld 2017 is a particularly good choice.
For more ideas, read our guide to choosing a Tokaji wine gift.
How to Serve Sweet Tokaji
Serve these wines lightly chilled rather than ice-cold. Around 9–11°C is a useful starting point for many Late Harvest and sweet Szamorodni wines, while a richer Aszú can be enjoyable a little warmer, around 10–12°C. Follow the producer's recommendation and adjust to your taste.
A small white-wine glass gives the aromas room to develop. Pour modest measures, particularly with more concentrated wines, and allow the glass to warm slightly if the flavours seem muted at first.
For more practical advice, see our guide to serving and storing Tokaji wine.
How We Choose Our Tokaji Wines
Our Tokaji range is selected by Best of Hungary co-founder Zoltan Kopacsi, whose wine education includes WSET training and postgraduate Wine Business Management studies at the University of Tokaj.
He has chosen wines that show different sides of the region, from approachable Late Harvest bottles to traditional Szamorodni and richly layered Aszú. The aim is to help you find a wine that suits the occasion, the food and the people sharing it.
Browse the complete selection in our Tokaji dessert wine collection.
Frequently Asked Questions
Is Tokaji Szamorodni always sweet?
No. Szamorodni is made in both sweet and dry styles. Look for édes on the label for sweet or száraz for dry.
What does 6 Puttonyos mean on Tokaji Aszú?
Puttonyos is a historic term associated with the concentration of Aszú wines. A modern Aszú labelled 6 Puttonyos must contain at least 150g of residual sugar per litre. The wine's acidity is also important in how balanced it tastes.
For more on the history and meaning of the term, read our guide to Tokaji puttonyos.