What is "Noble Rot" in relation to wine?

Noble Rot refers to a beneficial fungus known scientifically as Botrytis cinerea. This fungus is particularly valued in winemaking for its role in the production of high-quality dessert wines. When grapes are affected by Noble Rot, the fungus causes water to evaporate from the grapes, concentrating their sugars and flavors. This leads to a rich, sweet profile in the resulting wine, often with complex aromatic qualities.

Wines that are produced from grapes affected by Noble Rot, such as Sauternes from France or Tokaji from Hungary, are renowned for their depth and complexity. The presence of the fungus also permits the development of desirable traits, like honeyed notes and a velvety mouthfeel, which are characteristic of these dessert wines.

Understanding the role of Noble Rot is crucial in appreciating the nuances of certain wine styles and how environmental conditions can contribute to the unique characteristics of a wine. This knowledge allows wine professionals to describe and recommend such wines effectively.