What effect does "noble rot" have on wine?

Noble rot, known scientifically as Botrytis cinerea, plays a significant role in the production of certain high-quality sweet wines. This fungal infection naturally occurs under specific climatic conditions, usually characterized by humid mornings and dry afternoons. When noble rot affects grapes, it leads to the evaporation of water content, which in turn concentrates the sugars, acids, and flavors in the grapes. This concentration is what makes the resulting wines rich and sweet, making them perfect for dessert wines such as Sauternes from France or Tokaji from Hungary.

The presence of noble rot helps create a unique flavor profile in sweet wines, adding complexity with notes of honey, apricot, and spice. The high sugar levels resulting from this process are what contribute to the sweetness of these wines, making them distinctively luscious and sought after in the world of winemaking. This characteristic of noble rot is essential for producing some of the most revered dessert wines globally.