Pourriture Noble: noble rot, mold responsible for the honey-like quality of dessert wines such as Sauternes, Botrytis cinerea You may find a higher percentage of wine related terms in this space as Michael works his way through the Sommelier Program.
Known in North American as Botrytis, this ‘controlled rot’ could be considered a fault in wine but because, when properly controlled, this rot actually changes the taste dimension of sweeter, white wines in a beautiful way, it is very sought after.
The grapes are left on the vine for an extended period to allow the Botrytis to invade the grapes. Its important to harvest at exactly the right time to avoid having the grapes fully dehydrate as the skins are pierced by the rot.
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