Style
Noble rot
NO-bul rot
Botrytis, invited in
The fungus Botrytis cinerea, in the right humid mornings and dry afternoons, shrivels grapes into honeyed, saffron-scented concentrate.
- honey
- saffron
- ginger
- dried apricot
- orange peel
Sauternes, Barsac, Tokaji aszú, German Trockenbeerenauslese, Loire Coteaux du Layon, and some Australian Rieslings. The fungus punches the skins, water evaporates, acid and sugar concentrate, and new aromas (sotolon, among others) appear.
Grey rot is the same fungus on a bad day. Noble rot is a vintage-dependent gift, which is why these wines are expensive and irregular.
Foie gras, blue cheese, and fruit tarts. Serve cool, not iced.
At the table
Service
48–54 °F (9–12 °C).
