Botrytis, known as "noble rot" in winemaking, is a fungus that transforms grapes into highly prized sweet wines. While Botrytis cinerea is often seen as a harmful pathogen, under specific conditions, it can produce exceptional dessert wines.
A tad more clarification
Noble rot develops when Botrytis infects ripe grapes in conditions of warm, humid mornings followed by dry afternoons. The fungus punctures the grape skins, causing water to evaporate and concentrating the sugars, acids, and flavours.
Botrytis cinerea, or noble rot, is essential for creating some of the world’s finest sweet wines. Despite the challenges, the remarkable quality and complexity of these wines make the process worthwhile for vintners.
Also good to know, botrytis wines, due to their high sugar content, are ideal for aging. The sugar acts as a natural preservative while the acidity maintains freshness. As they mature, these wines develop complex flavours like honey and dried fruit, becoming even more enjoyable over time. Proper cellaring in a cool, dark environment ensures they age gracefully. Cheers to the enduring pleasure of sweet wines!
Another mischievous comparison : From Château d’Yquem to Hans Herzog… Discover our Botrytis Riesling 2017 and also our Botrytis Riesling 2013 – Library wine.
Therese and Hans’ preferred pairing with the Botrytis Riesling 2013?
Pairing Botrytis wines with dark chocolate cake is a decadent and delightful combination. The wine’s sweetness and acidity beautifully balance the rich, bittersweet flavours of the chocolate, creating a memorable and luxurious dessert experience.
For gourmet dark chocolate lovers, don't miss Therese's delicious recipe (here)! 😉
The Botrytis Riesling 2013 can be served by itself, not with but as a desert…Splendid!