Leslie Cramer has worked in the fine wine industry for twenty- something years. Known in some circles as "The Wine Wizardess," she'll cover topics from wine education, to trends o' the day and how to properly propose a toast, to health benefits of the grape.

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Showing entries for Category: botrytis-cinerea

The Noble Rot

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May 22, 12:39 PM

by Leslie Cramer, Wine Examiner

Great Sauternes can be made only from grapes that have been assaulted by “botrytis cinerea,” more commonly known as the noble rot. The semillion gape is the grape most prone to the rot.

The noble rot is a fungal infection that is aggravated by humid conditions. Its result is to discolor the healthy grapes, wither their skins, and thusly concentrate their content of sugar, acidity, and glycerol.

The Ciron River, in the southwest part of France—in lower Bordeaux—runs cold. It flows through the Sauternes district into the warmer Garonne. In the fall, this convergence stimulates a mist that blankets the adjacent vineyards. The spores proliferate in these mists and go to work in the grapes. The mist is burned off by the sun and disappears by late in the morning.

In favorable conditions, wines affected by the noble rot are highly prized. Botrytized wines make some of the world’s finest wines, such as Sauternes, German Trockenbeerenausles, and Hungarian Tokaji.
Topics: the noble rot , botrytis cinerea

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