Slovak sweet wine from the Tokaj region shared with Hungary, made from late-harvest Furmint and Lipovina grapes, the dessert wine of Pressburg dining.

Slovak Tokaj is produced in the Tokaj wine region shared between Slovakia and Hungary, the world's first protected wine origin designation since 1737. The sweet Tokaj Vyber wines age in volcanic-tufa cellars and crown the Bratislava cellar circuit. The Slovak portion of the region, around the towns of Mala Trna and Vinicky, was formalised under Slovak law in 1959 with the same putnov sweetness grading as the Hungarian side.

Where to eat Tokaj in Bratislava

4 editor picks for Tokaj in Bratislava, ranked by editorial score. All Bratislava signature dishes · Tokaj across every city.

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Make it at home

PT0MEasy

Ingredients

  • 1 bottle Slovak Tokaj Vyber, 4 or 5 putnov
  • Slovak walnut and poppyseed pastries to pair
  • Chilled to 8-10 degrees

Method

  1. Pull a Slovak Tokaj Vyber from the Tokaj region.
  2. Chill to 8-10 degrees Celsius.
  3. Pour 50 ml glasses.
  4. Sip with Slovak walnut or poppyseed pastries (Bratislavske rozky) at dessert.

Editor tip. Slovak Tokaj is sweeter than Hungarian Tokaj as a rule; the 4-putnov bottling is the entry point.

Common allergens: Sulphites.