Ausbruch pinging Michael Pronay

I appreciate your taking an interest, however, I don´t understand how the production methoid differs from that of a Trockenbeerenauslese. It appears to deal with picking the grapes, one by one (somewhat like in Sauternes), always chosing the ones affected by botrytis - to me that sounds like a TBA - difference being in the sugar content, of course. Ausbruch comes between Beerenauslese and TBA so should have less sugar than the TBA.

What I have perceived, both from what Anders wrote and what I have tried to make out of a French book I have, would imply a sort of two-stage feremntation - botrytis grapes, or grape juice, being added to grape juice already fermenting.

HAve I misunderstood something? Is Ausbruch no different from a TBA nad a BA in the mode of production?

I believe there has been some bantering between Austrian and Hungarian producers of who made the first Ausbruch, or aszu, wine - since the chaplain Szepsy Maté is on record from the mid-1630s as having made what indisputably was a tokaj aszu, that however being som decades alter than the first Ausbruch (as you point out in your article). Bu the aszu is made in two stages - traditionally, first a dry white wine from normal grapes, then mashed botrytis grapes are added to start a second feremntation. Today this process has been slightly changed as I understand it, but that is not the point.

Cheers, and thank you for taking an interest!

Nils Gustaf -- Respond to nils dot lindgren at drchips dot se